Kombu and Katsuo Dashi

Ingredients:

• 8 inch kombu (dried kelp)
• 2/3 oz. katsuobushi (dried bonito) flakes
• 4 and 1/4 cups water

Preparation:

Wipe the kombu with clean cloth. Put water in a deep pot and soak kombu in the water for 10 minutes. Put the pot on low heat and remove the kombu just before the water boils. When it boils, add katsuobushi flakes. Remove any foam that rise to the surface, and turn off the heat. Let it set until bonito flakes sink. Strain the stock through a paper towel. This stock is called ichiban-dashi (first stock). Ichiban-dashi is often used for cooking clear soups or noodle soups.
*Makes 4 cups

*To make niban-dashi (second dashi), put back the katsuobushi flakes and kombu used to make the first dashi in the deep pot. Add 2 and 1/2 cups of water and heat on low heat. When it starts to boil, add 1/3 oz. of extra katsuobushi flakes. Let it simmer for a few minutes, removing any foam that rise to the surface. Stop the heat. Strain the broth through a paper towel. Nibandashi is often used to make nimono (simmered dishes).
*Makes about 2 cups

User Reviews