This is terrific. Just like in a Japanese restaurant. The only thing I did differently was to make the dashi broth from scratch using a recipe I found on-line. Here it is for those of you who want it:
1 piece kelp (konbu or kombu), approximately 5 square inches (12
centimeters) or 10-12 grams,
1 cup bonito (katsuobushi) flakes,
5 cups cold water
Wipe konbu with a damp cloth to clean.
In a stock pot, place konbu and cold water over medium heat. Just before the water begins to boil (do not boil) pull off heat and let stand for 5 minutes.
Remove konbu, and bring back to heat. Again, right before stock begins to boil, remove from heat and add the bonito flakes.
When flakes sink to the bottom, strain through fine mesh strainer. It can hold in the refrigerator for 2 weeks.
Thanks for the recipe!
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