This is a recipe to make dashi using kombu (kelp) and katuobushi (dried bonito flakes).
Ingredients:
- 8 inch kombu (dried kelp), cut in half
- 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 about 10 minutes.
Put the pot on low heat and remove the kombu just before the water boils. Add katsuobushi. Remove any foam that rise to the surface, and turn off the heat. Let it set until bonito flakes sink. Place a paper towel in a colander and strain the stock through it. This stock is called ichiban-dashi (first stock).
*Makes 4 cups
*Makes 4 cups
To make niban-dashi (second dashi), put back the katsuobushi and kombu used to make the first dashi in the deep pot. Add about 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. Place a paper towel in a colander and strain the stock through it. Nibandashi is often used to make nimono (simmered dishes).
*Makes about 2 cups
