1. Melt the butter over low/medium heat in a heavy sauce pot.
2. Add the onions and start to sweat down, coating the onions with butter.
3. Season with salt and place a lid on the pot, cooking the onions for 1 to 1½ hours, stirring occasionally. Continue stirring until the onions are dark brown, then remove from the heat.
4. While the onions are cooking, bring the dashi stock to a simmer.
5. Place the dried mushrooms in a stainless steel bowl and pour the dashi stock over it. Cover with film wrap and allow to hydrate for at least 30 minutes.
6. Place the hydrated mushrooms (including the liquid) and onions in a clean sauce pot. Add the remaining ingredients and bring to a simmer, stirring constantly. Remove from the heat once the dashi liquid has been reduced.
7. Place the mixture in a blender and purée until smooth.
8. Transfer to a covered storage container, label, date and refrigerate until needed.
1. In a nonreactive sauce pot, soak the kombu in the water for about 30 minutes.
2. Bring the pot to 155°F and gently simmer for 10 minutes.
3. Remove the kombu and discard.
4. Bring the kombu liquid to a boil for 5 minutes.
5. Reduce the heat and add the bonito flakes and simmer for 10 minutes.
6. Strain the liquid and transfer to a covered storage container. Label, date and refrigerate until needed.
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