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 6,793
printed 11

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 231 recipes!

KITCHENCIB
Step into my kitchen!
Marrows are mature courgettes, so you could use this as an edible vessel.
Marrow, Carrot, Garlic, Mushrooms, Courgette, Bacon, Olive oil, Tinned tomatoes, Chicken stock, Rice
HOME
A delicious recipe for reusing prawns with heads removed from a soup stock.
Frozen prawns with head and shell, Vegetable oil for frying, Salt , Sesame seeds
HOME
I used S&B Kokumaro curry roux cubes and chicken stock - you can't get it wrong!
Chicken breast fillets, Salt & pepper, Flour, Carrots, Onion, Potatoes, Garlic, Ginger, Chicken stock cube, Japanese curry cubes, Hot water, Boiled egg (optional)
HOME
Such a wonderful aroma of sweet sauce and garlic chips to stimulate your appetite!
Your favourite steak, Salt & pepper, Vegetable oil, Garlic, Soy sauce, Sake, Mirin, Sugar, Butter, Wasabi paste
HOME
It's a mix of Bill's pancake and Toraya yokan.
Eggs, Milk, Cottage cheese, Flour, Baking powder, Salt, Butter, Yokan (azuki-bean jelly Toraya shop bought)
HOME
Make a delicious salmon onigiri and use the remaining salmon to make a tasty Ishikari pot-style miso soup.
Salmon fillet, Salt, Cooked rice , Mayonnaise, Sesame oil, Nori sheet
HOME

Similar Recipe

An adaptation of Squid Mooli but we can't find proper mooli in the UK, so I used swede.
Squid, Swede, Mushrooms (shiitake, oyster), Water, Mirin, Light soy sauce, White wine, Sugar
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
KitchenCIB
HOME
The crunchy texture of the celery and the deep taste of the squid makes a great combination of flavours with the salt.
Squid, Celery , Sesame oil, Finely chopped ginger, Sake, Dashi powder, Salt, Potato starch or conrflour, Water
Truly authentic ichiban and niban dashi are the bases for so many Japanese dishes, and so simple to make.
Ichiban (the first) dashi: , Soft water (Volvic, Ashbeck etc..), Dashi kombu seaweed, Katsuo-bushi (bonito flakes), Niban (the second) dashi:, Soft water
cookbuzz
PRO
Nice and tasty for when you don't have much appetite.
Turnips (large), Tinned white crab meat , Dashi stock, Sake, Mirin, Light soy sauce, Sea salt, Potato starch or cornflour in a bit of water
You can do this easily by combining ichiban dashi and niban dashi...
Water (soft), Dashi kombu seaweed, Bonito flakes (katsuo bushi), Soy sauce, Mirin, Salt
cookbuzz
PRO

All New Recipes

Asparagus. The earth is wonderful because such a delicious food grows here. But even if you want to make something with asparagus, recipes are limited. Asparagus goes great with pasta. It is surprisingly delicious.
Spaghetti, Salf, Asparagus, baby tomatoes, Pancetta(or Bacon), Garlic, Olive oil, Butter, Black Pepper
cookbuzz
PRO
Aubergine (eggplant) and miso are a match made in heaven. Cooking thick sliced of aubergine is a bit of hassle, but with a microwave, it's done in 3 minutes. All that's left is to stir fly it with the miso sauce. Translated by Chat GPT
Aubergine, Springonion, Katsuobushi flake, Veg oil, Sesame oil, Chilli oil (optional), 【Miso sauce】, Miso, Mirin, Sake(white wine), Water, Sugar, Soy sauce, Dashi (powder)
A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME