日本語
Log In Join Us Help

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
  1. Home
  2. cookbuzz
  3. How to Make the Perfect Dashi Stock (Broth)

How to Make the Perfect Dashi Stock (Broth)

Recipe ID :2681 Posted on 16 JUN 2017
PRINT Email me this recipe

Serves 2-3

Cook 30min
views 10,432
printed 6

saved 0

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

Share
cookbuzz
Recipe By
PRO
cookbuzz
I’ve got 210 recipes!

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.

Tips & Note

Category

Japan Boiled How To... Simmer Seafood

Related bonito flakes broth dashi katsuo-bushi kombu miso soup seaweed stock
PRO
cookbuzz
I’ve got 210 recipes!

COOKBUZZ
Step into my kitchen!

Honey Garlic Chicken

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
PRO

Super Easy Walnut Chocolate Brownie

Just mix and bake this very American simple cake. This time I used a tin 17 cm × 27 cm.
Dark chocolate, Unsalted butter, Salt, Milk, Granulated sugar, Eggs, Dark rum, Plain flour, Cocoa powder, Walnuts
PRO

Cucumber with Sour Plum (Umeboshi) and Bonito Flakes

Liven up your dinner table with some decorative cucumber bitings.
Cucumber, Sour plum (umeboshi), Bonito flakes
PRO

How to Make Cafe-style Sweet & Creamy Cheesecake

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

Spicy tuna with stir fried cucumber

It's quite a rare thing to cook cucumber, but Chinese cookery has so many recipes that use cooked cucumber!
Cucumber, Red pepper, Tinned tuna in sunflower oil (small), Garlic, Ginger, Chinese chilli bean sauce (Tobanjan), Sugar, Sesame seeds
PRO

How to Make a Checkered Cucumber

It might look impossible at first glance, but you don't need any professional skill. Your dinner table will look amazing. Awesome!
Cucumber
PRO

Similar Recipe

Clear Fish Soup

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
Purihirunesan
PRO

Kombu Seaweed Preserve

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
midnight kitchen
HOME

Cola Based Seaweed Sweet Paste (Tsukudani)

Perfect for using up nori that's not so crisp.
Nori sheets, Water, Cola, Soy sauce, Sugar
Purihirunesan
PRO

Miso soup with... Crisps!

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

Delicious Seaweedy Miso Soup

If you're looking for umami, nori seaweed has it!
Onion, Butter, Ginger, Hot water, Dashi stock granules, Miso , Nori seaweed sheets, Sesame seeds
cookbuzz
PRO

How to Make Dashi Stock (Niban Dashi)

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

All New Recipes

Spaghetti with asparagus

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

Easy Aubergine with Miso sauce　簡単ナス味噌

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)
Deepseafish
HOME

Easy chocolate cake

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)
MyWeekendPlan
HOME

Chinese-style fried chicken topped with chopped scallions and sweet vinegar and soy sauce

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

No cooking required...the finest Tuna and Cabbage Salad

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

Korean Bulgogi with Broccoli...delicious and nutritious

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
cookbuzz
Follow us on SNS
Send us a message
Copyright © cookbuzz.com All Rights Reserved.