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 2,081
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
Lumpfish caviar (quite reasonable cost) makes this a bit more exclusive.
Sushi rice, Nori sheet, Lumpfish caviar, Surimi (crab sticks), Cucumber, Smoked salmon, Dashi omelette roll, Basil leaves, Pickled ginger slices (gari)
HOME
In the UK there are abundant canned sardines and mackerel.
Cooked rice, Pine nuts, Canned sardine (in tomato sauce), Spring onion, Salt & pepper, Mayonnaise, Soy sauce, Sesame oil, Chilli powder
HOME
I made an egg white souffle on top of a traditional oyakodon, it looks amazing.
Eggs, Chicken thigh, Onion (small), Carrot, Mushroom, Green beans, Noodle broth (mentsuyu), White wine, Water
HOME
So refreshing using lime juice instead of vinegar.
Cucumbers, Salt, Ginger, Soy sauce, Salt (Maldon), Water, Sugar, Lime
HOME
A good chance to clear out the fridge.
Smoked pork belly, Frozen prawns, Onion, Green pepper, Carrot, Celery, Spinach, Salt & pepper, Chicken stock, White wine, Soy sauce, Mirin, Chinese chilli bean sauce, Shrimp paste, Potato starch in water, Eggs, Yaki soba noodles
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
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
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
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

All New Recipes

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe