How to Make Dashi Stock (Ichiban Dashi)

Ichiban dashi from kombu seaweed and bonito flakes is ideal for a clear soup base or dashi maki tamago.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 3-4 Prep: 30 min

Ingredients

Water (soft) 1 litre
Kombu for dashi 20g
Bonito flakes 40g

Method

1
Snip the edges of the dried kombu - this makes it easier to release the flavours.
2
Put the water in a pan and soak the kombu. Turn the heat on low and bring up to 80C. The kombu will start to release its flavour once it reaches over 60C.
3
Around 80C is the perfect temperature. If it boils, it will release bitterness so try to avoid this. If you see small bubbles on the kombu, this is fine. Remove any scum as it forms.
4
Remove the kombu seaweed just before it boils.
5
Turn the heat up to high and bring to the boil. Turn the heat off and keep aside for 1-2 minutes to reduce the temperature to 90C.
6
Add the bonito flakes and spread out gently. Heat on medium heat without stirring.
7
After 3 minutes, turn the heat off and drain the soup through lots of kitchen paper into a colander and into a large bowl.
8
Keep the soup that naturally drips through. Don't feel tempted to press down the bonito flakes! This is the ichiban dashi stock.
9
Always use soft water such as Volvic or Ashbeck when making ichiban dashi stock.

Tips & Note

See this recipe for how to make niban dashi.

How to Make Dashi Stock (Ichiban Dashi)

Ichiban dashi from kombu seaweed and bonito flakes is ideal for a clear soup base or dashi maki tamago.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 3-4

Prep: 30 min

Ingredients

Water (soft) 1 litre
Kombu for dashi 20g
Bonito flakes 40g

How to Make Dashi Stock (Ichiban Dashi)

Recipe ID :2257 Posted on 21 DEC 2016

Serves 3-4

Prep 30min
views 1,349
printed 5

saved 0

Ichiban dashi from kombu seaweed and bonito flakes is ideal for a clear soup base or dashi maki tamago.

Share

Ingredients

Method

Prep
30min
1
Snip the edges of the dried kombu - this makes it easier to release the flavours.
2
Put the water in a pan and soak the kombu. Turn the heat on low and bring up to 80C. The kombu will start to release its flavour once it reaches over 60C.
3
Around 80C is the perfect temperature. If it boils, it will release bitterness so try to avoid this. If you see small bubbles on the kombu, this is fine. Remove any scum as it forms.
4
Remove the kombu seaweed just before it boils.
5
Turn the heat up to high and bring to the boil. Turn the heat off and keep aside for 1-2 minutes to reduce the temperature to 90C.
6
Add the bonito flakes and spread out gently. Heat on medium heat without stirring.
7
After 3 minutes, turn the heat off and drain the soup through lots of kitchen paper into a colander and into a large bowl.
8
Keep the soup that naturally drips through. Don't feel tempted to press down the bonito flakes! This is the ichiban dashi stock.
9
Always use soft water such as Volvic or Ashbeck when making ichiban dashi stock.

Tips & Note

See this recipe for how to make niban dashi.

HOME
KitchenCIB
I’ve got 181 recipes!

KITCHENCIB
Step into my kitchen!
Chop roughly and stir fry quickly - what more do you need?
Chinese leaves, Chipolata sausages, Salt & pepper, Green peas (frozen), Chicken stock cube, Hot water, Ketchup, Soy sauce, Honey, Baby mushrooms
HOME
Banana in miso soup? Sounds weird? I thought so too, until I tried it...
Kyoto white miso , Hot water, Sugar, Banana, Sesame seeds
HOME
Niban means second, so this is the next stage of making a dashi stock to get a greater depth of flavour.
Water (soft), Kombu (left from ichiban dashi), Bonito flakes (left from ichiban dashi), Bonito flakes
HOME
You can really tell the difference when you use prawns with head and shells.
Frozen prawns with head and shell, Frozen peeled prawns, Red chilli, Red pepper, Sweetheart cabbage leaves, Butter, Miso (red or mixed), Fish stock cube, Hot water, Onion (medium), Ginger slices, Salmon fillet
HOME
The butternut squash is a member of the pumpkin family. It's a bit bland, so you'll need to add the bacon and onion to give it a good flavour.
Butternut squash, Onion, Bacon rasher, Hot water, Dashi stock granules or fish stock cube, Miso (red or mixed), Wakame seaweed, Vegetable oil, Sesame seeds
HOME
Never waste the broccoli stalk - it's so sweet and delicious!
Broccoli stalk, Carrots, Parsnip, Sake, Dashi stock (hondashi), Dried chilli, Sugar, Soy sauce, Mirin
HOME

Similar Recipe

You can get sprats in the supermarket in the autumn and winter. The bones are edible as they're such small fish.
Sprats, Turnip or mooli, Your favourite mushrooms, Rice flour with salt, Oil for frying, Spring onions or chives, A, Dashi broth, Light brown sugar, Soy sauce, Sake
The milk tastes so creamy in this warming soup.
Turnip (medium), Salmon fillet, Carrot (small), Shiitake mushrooms, Soy sauce, Dashi granules, Ginger, Soup stock:, Sake, Mirin, Milk
Delicious on its own and good when poured over rice.
Your favourite seafood (mixed pack if you like), , Potato for mashing, Leek, Olive oil, White wine, Stock cube (chicken or vegetable), Milk, Miso paste, Grated cheese, Parsley, Paprika powder
solco
PRO
This is a really warming dish.
Sprats, Carrot, Turnip, Yam, Jerusalem artichokes, Kombu seaweed, Spring onions, A, Finely chopped ginger, Sugar, Sake, Miso, Potato starch, Plain yogurt, B, sake, Soy sauce, Grated ginger
Use a fresh fish stock and enjoy the flavour of fresh fish in this clear soup.
White fish fillet (seabream or seabass), Fish stock, Green beans for garnish, Carrots for garnish
It's worth the effort!
Basic fish stock:, White fish bones & heads (seabream or seabass), Salt, Water, Seasonings:, Celery, Carrot, Onion, Fennel bulb, Parsley, Spring onions

All New Recipes

Easy fried rice using shop bought egg fried rice!
Egg fried rice (Sainsbury 75p), Egg, Spring onions, Frankfurters, Salt & pepper, Soy sauce, Vegetable oil
cookbuzz
PRO
Super easy Japanese recipe using tinned mackerel.
Tinned mackerel (in brine), Spring onion, Ginger slices, Fish stock cube, Hot water, Sugar, Mirin, Miso
cookbuzz
PRO
Osso Buco, which translates as “hole of bone” is pure meaty awesomeness. Placing on a bed of risotto or polenta pays tribute to Osso Buco’s roots and takes this Italian comfort food to another level. Traditionally, Osso Buco is made with veal but see how I make Beef Osso Buco, a carnivorous wreath.
 
Looking for an easy alternative to a traditional seafood boil? Need a simple recipe that works for both fresh or frozen seafood? If so, you need to see my Easy Seafood Pot recipe in episode 108 of POV Italian Cooking
 
Risotto doesn't always have to be the star of a dinner menu, it can also serve as a great bed for another dish which it does in episode 106 of POV Italian Cooking where I make a simple Beef Tomato Risotto. This risotto serves as the bed upon which Beef Osso Buco will rest in the next episode (#107).
 
It can be difficult to make a perfect hard-boiled egg that has a creamy yolk and a tender white. Overcooking a hard-boiled egg, which is easy to do, results in a chalky and sometimes greenish yolk, a rubbery egg white and a slightly sulfuric taste. In this video I demonstrate how I use my sous vide to get the perfect hard-boiled egg.