Stock made from fish and kelp, used in Japanese cooking.For the dashi: In a medium saucepan, combine the water and konbu and bring to a boil....
Add the remaining dashi, two cups at a time, and continue to simmer until all of the liquid has been absorbed the mixture should be creamy but the rice still slightly him.
In a medium bowl, whisk together the lemon juice, olive oil, soy sauce, Riesling, sake, dashi, and shallots.