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 676
printed 1

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

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Ingredients

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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.
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