Dashi 1
Dashi is foundational to Japanese cooking. There are numerous variations, but the standard is made by steeping kelp and the fine shavings of a specially processed loin of skipjack tuna. It's common to make dashi in 2 parts. The first, known as ichiban dashi, uses fresh ingredients, and yields a cleaner, more delicate broth. The second dashi is made by re-steeping the ingredients from the first, and adding some fresh katsuobushi. The measurements aren't extremely important, as flavor can vary depending on the specific product used. The point here is to balance the 2 flavoring elements against each other.
Dashi 1
Dashi is foundational to Japanese cooking. There are numerous variations, but the standard is made by steeping kelp and the fine shavings of a specially processed loin of skipjack tuna. It's common to make dashi in 2 parts. The first, known as ichiban dashi, uses fresh ingredients, and yields a cleaner, more delicate broth. The second dashi is made by re-steeping the ingredients from the first, and adding some fresh katsuobushi. The measurements aren't extremely important, as flavor can vary depending on the specific product used. The point here is to balance the 2 flavoring elements against each other.
Cooking Instructions
- 1
Combine water and kombu in a pot. Place over low heat for 20 minutes.
- 2
Remove kombu, setting aside for dashi 2.
- 3
Add katsuobushi. Do not stir. Remove from heat and let sit for 10 minutes.
- 4
Strain, reserving katsuobushi for dashi 2.
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