How to make dashi: (this will make about double the amount you need for the recipe)
4 ¼ cups of water
1 (6-inch) piece of kombu (dried kelp)
1 cup dried bonito flakes (optional, but delicious)
1. In a medium saucepan over medium-high heat, bring the water and kombu to a boil. Remove the pan from heat and add the bonito flakes. Cover the pan and allow to steep for 5 minutes.
2. Strain stock through a fine mesh sieve or a cheesecloth-lined colander into a large bowl or another saucepan. If you are not using the stock immediately, allow to cool uncovered and then refrigerate it, covered for up to a week.
Vegan/Egg-free: 2 cups chickpea flour mixed with 3 cups dashi or plant milk – let sit for a couple of hours. Add veggies and spices of your choice. Proceed as the rest of the recipe.
You can swap in some thinly sliced kale for some of the cabbage. Be careful of using very high moisture vegetables like zucchini or mushrooms; or dense vegetables that won’t cook quickly like big pieces of sweet potato.
Here are some Traditional Garnishes
• Bulldog brand tonkatsu sauce
• Kewpie mayo*
• Julienned nori
• Katsuo bushi
• Japanese pickled vegetables or pickled ginger
*Kewpie Mayo is kind of like: ½ cup regular mayo + 1 tbsp rice vinegar + ½ Tbsp sugar
But like I said, you can top it however you like. Try American BBQ sauce, Buffalo sauce mixed with mayo, or a spicy yogurt sauce with garlic, cilantro and cayenne.