Dashi with Crab and Tofu
For this soup, Sylvan Mishima Brackett makes tofu from fresh soy milk and shaves his own bonito (flakes of smoked, dried skipjack tuna) from a block of dried Japanese tuna for the dashi (broth). The secret to this quick version—prepared with store-bought ingredients—is to buy the best-quality bonito you can find. Look for it at Japanese markets.
Slideshow:More Japanese Recipes