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 5,045
printed 9

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

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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.

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