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Basic Dashi Stock (ichiban/first Dashi, Niban/second Dashi) Recipe

Basic Dashi Stock (Ichiban/First Dashi, Niban/Second Dashi) Recipe
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Serving : 1
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Prepare the ingredients before making Basic Dashi Stock (Ichiban/First Dashi, Niban/Second Dashi) in your home. Then, follow these steps below to serve Basic Dashi Stock (Ichiban/First Dashi, Niban/Second Dashi) for your family or friends.

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

  • 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)

How to Make Basic Dashi Stock (Ichiban/First Dashi, Niban/Second Dashi)

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Basic Dashi Stock (Ichiban/First Dashi, Niban/Second Dashi) in your home by yourself.

    Step 1
  • Soak the konbu seaweed in water (for the ichiban/first dashi) overnight.
  • Step 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.
  • Step 3
  • When the bonito flakes sink to the bottom (in 2-3 minutes) either scoop out or strain the dashi through paper towels.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
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