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 2,112
printed 4

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 111 recipes!

COOKBUZZ
Step into my kitchen!
Konjac is zero fat, low calorie and very low carbohydrate (1g per 100g). Cook konjac rice as a fried rice to make it nice and tasty. Who said diet food is tasteless!!
Konjac rice, Eggs, Bacon rashers, Spring onions, Salt & pepper, Chicken stock , Sesame oil, Soy sauce
PRO
Impress your dinner guests with these eye-catching sushi canapes...don't tell them you just needed an ice cube tray!
すし飯, お好きな具材
PRO
This soup has a lot of flavor and aroma from the celery as well.
Celery, Dried wakame seaweed, Freeze dried tofu (koya tofu), Hot water, Miso, Dashi stock granules
PRO
You can't beat a simple classic Japanese daikon miso soup.
Daikon radish (mooli), Wakame seaweed (dried), Sesame oil, Hot water, Dashi stock granules, Miso, Spring onion, Chilli powder
PRO
Tinned mackerel in teriyaki sauce is actually delicious enough to eat as it is, and it almost tastes the same as Japanese 'kabayaki' once you add some water.
Tinned mackerel in teriyaki sauce, Onion, Beansprouts, Spring onion, Eggs, Water, Vegetable oil, Red chilli slices (optional)
PRO
I want to make an authentic soba noodle using a proper dashi stock with bonito (katsuobushi) and kombu seaweed, but here in the UK, there is no katsuobushi as it is not allowed to be imported from Japan. And bonito flakes are very expensive, so I thought I'd try using mentsuyu (noodle broth).
Your favourite vegetables, Vegetable oil, Soba noodles, Hot water, Mentsuyu (concentrated)
PRO

Similar Recipe

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
Equal amounts of sugar and vinegar will give you a most delicious sweet and sour flavour - a quick, healthy and instant side dish.
Cucumber, Wakame seaweed (dried), Salt, Rice vinegar, Sugar, Ginger, Sesame seeds
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
Adding lots of hijiki seaweed into a Spanish tortilla omelette makes it a simple, healthy and nutritious dish.
Eggs, Hijiki seaweed (dried)
Tobuchan
HOME
Japanese people love Hijiki seaweed, but there's always some left in the fridge, so let's use it up!
Hijiki seaweed (dried), Cucumber, Pickled plum (umeboshi), Sesame oil, Japanese soup stock powder, Salt, Toasted sesame seeds
Mizue
PRO
It couldn't be simpler - just dissolve a fish stock cube in miso soup to get a deep seafood flavour, as if you've spent hours making a real stock!
Hot water, Miso (red), Fish stock cube, Dried wakame seaweed (optional), Spring onion (optional)
Tobuchan
HOME

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