How to Make the Perfect Dashi Stock (Broth)

Truly authentic ichiban and niban dashi are the bases for so many Japanese dishes, and so simple to make.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)
Serves 2-3 Cook: 30 min

Ingredients

Ichiban (the first) dashi:
Soft water (Volvic, Ashbeck etc..) 500ml
Dashi kombu seaweed 10g
Katsuo-bushi (bonito flakes) 20g
Niban (the second) dashi:
Soft water 500ml
Katsuo-bushi (bonito flakes) 5g

Method

1
To make ichiban dashi: into the soft water, add the kombu and leave to steep for 20-30 minutes. If you use 1ℓ water, add double the amounts of kombu and katsuo-bushi.
2
Turn the heat on and cook on medium low heat. When the temperature reaches 60-65℃, the kombu starts to release umami. Remove any foam as it forms.
3
At 80-85℃, the kombu will also start to become bitter, so remove it before that point.
4
Turn the heat up and boil the remaining water, then turn the heat off. Keep for 1 minute to reduce the temperature to 90℃, then add the katsuo-bushi.
5
This is the most difficult bit: don't touch or stir the katsuo-bushi at all ! Let it sink naturally, then steep for 3 minutes.
6
Strain through some kitchen paper but don't press it through otherwise you won't get a clear stock. This is your ichiban dashi! Keep the kombu and katsuo-bushi.
7
To make niban dashi: add more soft water to the pan and heat on medium high. Return the discarded kombu and katsuo-bushi from the ichiban dashi and bring to the boil.
8
Remove any foam as it forms then simmer for 15 minutes. Add more fresh katsuo-bushi then simmer for a further 5-10 minutes.
9
Strain through some more kitchen paper again, but this time you can press it down and squeeze until the last drop. Your niban dashi is ready now.
10
Enjoy ichiban dashi in recipes such as clear soup, udon soup etc. Niban dashi is ideal for miso soup or any other daily Japanese home cooking recipes.

Tips & Note

How to Make the Perfect Dashi Stock (Broth)

Truly authentic ichiban and niban dashi are the bases for so many Japanese dishes, and so simple to make.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)

Serves 2-3

Cook: 30 min

Ingredients

Ichiban (the first) dashi:
Soft water (Volvic, Ashbeck etc..) 500ml
Dashi kombu seaweed 10g
Katsuo-bushi (bonito flakes) 20g
Niban (the second) dashi:
Soft water 500ml
Katsuo-bushi (bonito flakes) 5g

How to Make the Perfect Dashi Stock (Broth)

Recipe ID :2681 Posted on 16 JUN 2017

Serves 2-3

Cook 30min
views 11,563
printed 6

saved 0

Truly authentic ichiban and niban dashi are the bases for so many Japanese dishes, and so simple to make.

Share

Ingredients

Print Ingredients Email Ingredients
500ml
10g
20g
500ml
5g

Method

Cook
30min
1
To make ichiban dashi:into the soft water, add the kombu and leave to steep for 20-30 minutes. If you use 1ℓ water, add double the amounts of kombu and katsuo-bushi.
2
Turn the heat on and cook on medium low heat. When the temperature reaches 60-65℃, the kombu starts to release umami. Remove any foam as it forms.
3
At 80-85℃, the kombu will also start to become bitter, so remove it before that point.
4
Turn the heat up and boil the remaining water, then turn the heat off. Keep for 1 minute to reduce the temperature to 90℃, then add the katsuo-bushi.
5
This is the most difficult bit:don't touch or stir the katsuo-bushi at all ! Let it sink naturally, then steep for 3 minutes.
6
Strain through some kitchen paper but don't press it through otherwise you won't get a clear stock. This is your ichiban dashi! Keep the kombu and katsuo-bushi.
7
To make niban dashi:add more soft water to the pan and heat on medium high. Return the discarded kombu and katsuo-bushi from the ichiban dashi and bring to the boil.
8
Remove any foam as it forms then simmer for 15 minutes. Add more fresh katsuo-bushi then simmer for a further 5-10 minutes.
9
Strain through some more kitchen paper again, but this time you can press it down and squeeze until the last drop. Your niban dashi is ready now.
10
Enjoy ichiban dashi in recipes such as clear soup, udon soup etc. Niban dashi is ideal for miso soup or any other daily Japanese home cooking recipes.
PRO
cookbuzz
I’ve got 225 recipes!

COOKBUZZ
Step into my kitchen!
How about fried udon noodles with the aroma of bonito flakes?
Udon noodles, Cabbage leaves (pointed), Onion, Carrot, Spring onions, Pork loin fillet, Water, Dashi stock granules, Soy sauce, Mirin, Vegetable oil, Bonito flakes (katsuo bushi), Green laver
PRO
No skill required - just mix, pour, bake and wait!
Mcvitie's Digestives (plain), Butter, Philadelphia cream cheese, Eggs, Double cream, Granulated sugar, Self raising flour, Lemon juice
PRO
Love to have an yook Gae Jang after Korean BBQ. Just stir fry beef with seasonings, then simmer for 10minutes. It's so simple dish but super delicious!
Beef (rump), Leek, Mushrooms, Egg, vermicelli, スプリングオニオン, 【Soup】, Veg Oil, Sesame oil, Soy sauce, Mirin, fish sauce, Sake, Korean Chilli Powder, Garlic (grated), Chicken stock powder, Water, Salt & pepper
PRO
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
PRO
Try this delicious eddoes recipe!
Eddoes, Water, Kombu, Soy sauce, Sake, Sugar
PRO
The whole table setting looks marvellous if you spend some time to decorate it!
Your favorite apple
PRO

Similar Recipe

Potatoes and crisps in the same dish. A very interesting result.
Hot water, Dashi stock granules (or fish stock), Miso, Potatoes, Crisps (ready salted), Green laver
KitchenCIB
HOME
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
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
Wakame has been eaten in Japan for centuries, it helps to reduce blood pressure and prevents weight gain. It's a great gift from the sea.
Water (soft), Dashi stock granules, Miso (red), Wakame seaweed (dried), Tofu, Spring onion
Kohlrabi is actually a swollen cabbage stalk. It's crunchy with no strong taste so you can use it for British, Italian or Japanese dishes.
Kohlrabi, Seafood sticks, Salt, White wine vinegar, Sesame oil, Soy sauce, Crushed or toasted sesame seeds
Mizue
PRO
We don't want to waste any kombu seaweed used in dashi broth, so let's use it to make this preserve.
Kombu (left from dashi broth), Water, Vinegar, Light soy sauce, Sake, Brown sugar, Mirin, White sesame seeds

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