Basic Dashi Stock (Ichiban/First Dashi, Niban/Second Dashi)

Name: Basic Dashi Stock (Ichiban/First Dashi, Niban/Second Dashi)
Yield: 1 serving
Cuisine: American
Ingredients: 15 grams Kombu; 35 grams Bonito flakes; 1 liter + 100 ml Water (for the ichiban/first dashi); 500 ml Water (for the niban/second dashi); 15 grams Additional bonito flakes (only if necessary)

cookpad.japan @cookpad_jp

I thought of a way to efficiently use up the 100 g pack of bonito flakes I use all the time.

Make sure not to simmer the konbu seaweed or bonito flakes longer than necessary. If you want clear dashi, I recommend straining through paper towels. This will make strong dashi, so if you prefer, dilute with 400 ml of water. Recipe by Gagarin

I thought of a way to efficiently use up the 100 g pack of bonito flakes I use all the time.

cookpad.japan @cookpad_jp

I thought of a way to efficiently use up the 100 g pack of bonito flakes I use all the time.

Saved

Ingredients

1 serving

15 gramsKombu
35 gramsBonito flakes
1 liter+ 100 ml Water (for the ichiban/first dashi)
500 mlWater (for the niban/second dashi)
15 gramsAdditional bonito flakes (only if necessary)

Saved

Steps

1

Soak the konbu seaweed in water (for the ichiban/first dashi) overnight.
2

Heat water and konbu seaweed from Step 1. When it comes to a boil, remove the konbu seaweed. Add extra water plus all the bonito flakes at once and bring to a boil. Turn off the heat as soon as it boils.
3

When the bonito flakes sink to the bottom (in 2-3 minutes) either scoop out or strain the dashi through paper towels.
4

Put the used konbu seaweed and bonito flakes in water for niban/second dashi and bring to a boil. Simmer over low heat for 5 minutes. If adding adding more bonito flakes for flavor, add 1/2 the amount used for the ichiban dashi.
5

Store dashi you'll use right away in a pot (it'll keep for 2-3 days). To store dashi longer (up to 3 weeks) pour into ice trays, or into a plastic ziplock bag and freeze flat.
6

Use ichiban-dashi for clear soups and miso soups, and other dishes that call for it. Use niban-dashi for simmered dishes and the like.
7

I recommend simmering niban-dashi and konbu seaweed used for making dashi with vegetables in a pressure cooker. The dashi flavor penetrates the vegetables, and the konbu seaweed becomes soft and silky. You can enjoy a lot of vegetables this way.
8

Try cooking daikon radish slices (with the sharp edges rounded off) with konbu seaweed, salt, and sugar in a pressure cooker for 10 minutes for a light and mild flavored dish.