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Dashi

From: lafujimama.com

Dashi can be made using one or more of these things: kombu (kelp), katsuobushi (dried bonito flakes), iriko/niboshi (dried baby sardines), and dried shiitake mushrooms.

Kombu is a type of kelp that is harvested and dried in the sun. Kombu is rich with minerals, vitamins, protein, and dietary fiber.

Katsuobushi, dried bonito flakes, are also rich in minerals, vitamins and protein. The flakes are made by shaving wispy thin flakes with a special tool from a bonito fish that has been filleted, boned, boiled, smoked, and dried in the sun.

The first time you use your kombu and katsuobushi to make dashi, your dashi is called ichiban dashi, or “first sea stock.” You can then use that same kombu and katsuobushi again to make niban dashi, or “second sea stock.” Niban dashi has a less refined flavor and a cloudier appearance than ichiban dashi, but is still perfect for use in miso soups and a variety of other dishes, making homemade dashi very economical. It’s important to note that the ingredients should not be cooked longer than specified, otherwise the stock develops a bitter flavor and becomes cloudy. Also, if you are going to reuse the ingredients to make niban dashi, you should do it immediately after making ichiban dashi, as kombu and katsuobushi will spoil quickly once they have been cooked.

Ichiban Dashi (First Sea Stock)

Makes 4 cups

4 cups water
16 — 20 square inches of kombu*
1/2 cup loosely packed katsuobushi

Place the water and the kombu in a pot and let the kombu soak for about 15 minutes. Place the pot over medium heat. Right before the water starts to boil (watch for bubbles starting to break around the edge of the pot), remove the pot from the heat and scatter the katsuobushi over the surface of the water.

After 3 or 4 minutes (the katsuobushi will have sunk to the bottom of the pot by this point), strain the stock through a strainer lined with a tightly woven cotton cloth or a coffee-filter.

Refrigerate the stock in a tightly covered container for up to 4 days in the refrigerator.**

* If you would like to weigh out your kombu – somewhere between 0.45-ounces or 0.6 ounces (13-18 grams) is good

** Sources disagree on whether ichiban dashi can be frozen. Some say that it can be frozen, while others argue that the stock loses its aroma/flavor when frozen, so it’s best to use it when it’s fresh.

Niban Dashi (Second Sea Stock)

Makes about 4 cups

4 cups water
Kombu and katsuobushi used in ichiban dashi

Combine all of the ingredients in a pot. Place the pot over low heat and cook the mixture for 10 minutes.

Remove the pot from the heat and then strain the stock through a strainer lined with tightly woven cotton cloth or a coffee-filter.

Refrigerate the stock in a tightly covered container for up to 4 days in the refrigerator.