Method

First make the dashi. Place the kombu, soy sauce, mirin and filtered water into a pan
and very slowly bring almost to the boil - make sure it doesn't boil though. Turn the
heat off then add the bonito and give it a brief stir then let it settle for 10 minutes.
Strain it through a fine sieve and it's ready to be used.

You'll need 8 jelly moulds, preferably metal, of around 150-200ml volume each. Soak
 3 of the leaves of gelatine in cold water for a few minutes. Bring 100ml of the dashi
al most to the boil, then drain the gelatine and mix this into the hot dashi to dissolve
it. Mix in another 200ml of dashi then divide this amongst your moulds. Leave to cool,
then place on a tray in the fridge and leave to set.

Place the remaining dashi, the cream, fish sauce and 1 teaspoon flaky salt in a pot
and slowly bring to an almost boil. Using a stick blender ideally, or a small food
 processor, puree the kina with 100ml of the hot liquid then add back to the pot. Or, if using kina powder, whisk 100ml of the hot cream into the powder then whish it into 
the remainder. Soak the remaining 4 sheets of gelatine in cold water for a few
 minutes, then drain and mix into the cream mixture. Strain into a metal bowl, place d
in an iced water-bath and leave to cool, stirring every few minutes until it begins to
set. Carefully ladle it in on top of the jelly, then cover with glad-wrap and place
back in the fridge to set. Leave for at least 6 hours.

To serve: Unmould the panna cottas, garnish with the seaweed and serve with hot
toast if you like.