Learn how to make dashi, it is so simple and good

How to make dashi? It is simpler than you think.

Dashi is a fairly broad term for a couple of clear Japanese broths that serve as the soup base for dishes such as miso soups, ramen soups, Japanese stews and more.

The key ingredient is kombu or konbu (Japanese name) which is essentially edible kelp.

Photo source: Fotoosvanrobin

Kombu is usually sold in thick dried sheets, as seen above. You should be able to get it at any Japanese supermarkets. If not, it is available online, try the premium authentic hokkaido japanese kombu by Hidaka.

The other ingredient is bonito flakes which is actually paper thin flakes of dried smoked bonito, a type of tuna fish. The Japanese name is katsuobushi.

Photo source: Fotoosvanrobin

When buying bonito flakes, look for those loosely packed with ample air within the packet and light pinkish flakes. Check out this Dried Shaved Bonito Flakes by Nishimoto.

Now we learn how to make dashi!

Ichiban dashi and Niban dashi should be made together. You will see why in just a minute. If you are not going to use them immediately, you can freeze and store in the freezer.

Ichiban dashi

Ichiban means Number 1. This recipe makes about 4.5 cups of dashi stock. It is great for making light miso soups and chawamushi.

Ingredients
2 square pieces of konbu 10cm wide
30g bonito flakes
5 cups of water

Directions

1. Use a kitchen towel or dry dishcloth to wipe the surface of the konbu to remove any dirt
2. Place the konbu pieces into a saucepan and add 5 cups of water
3. Let it soak for about 20 minutes
4. Place the konbu and water on medium heat to cook
5. Remove the konbu pieces just before the water boils
6. Scoop up any froth or floating bits in the broth
7. Add the bonito flakes and let the broth boils for about 30 seconds
8. Turn off the heat and allow the flakes to sink to the bottom
9. Strain the broth through a sieve covered with a muslin cloth
10. Do not squeeze or disturb the cloth, let the broth drip through on it own

Niban dashi

Niban means Number 2. This recipe recycles the ingredients from Ichiban dashi to make a stronger flavoured stock. It is great for making stronger miso soups and as stewing stock.

Ingredients used in Ichiban dashi
2 square pieces of konbu 10cm wide
30g bonito flakes

Additional ingredients
5g bonito flakes
4 cups water

Directions

1. Place the used ingredients in a pot and add the 4 cups of water
2. Add the new bonito flakes and turn on a low medium heat
3. When the broth starts to boil, take the konbu pieces out
4. Let the broth continues to simmer and reduce till by half
5. Strain the broth through a sieve covered with a cheese or muslin cloth
6. Do not squeeze or disturb the cloth, let the broth drip through on it own

Last but not least, the super easy kombu stock.

Konbu stock

This stock is too easy. Great for a seafood miso soup.

Ingredients
2 square pieces of konbu 10cm wide
1 litre of water
A 2-litre water container

Directions

1. Use a kitchen towel or dry dishcloth to wipe the surface of the konbu to remove any dirt
2. Place the konbu pieces in the water container
3. Pour in the 1 litre of water
4. Place the container into the refrigerator
5. Let the konbu soak for 1 day

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