Clean the kelp with a well wrung out damp cloth, place the kelp in a container with water and let it stand overnight in fridge. *1
Transfer the kelp and water into a saucepan.
Heat it over medium heat and when the tiny bubbles form remove the kelp pieces out of the saucepan. *2
Turn the heat up little higher and when small bubbles start rise up to the surface, add Katsuo bonito flakes and turn the heat off. *3
Wait for a few minutes or for the bonito flakes sink to the bottom of the saucepan.
Strain the dashi into a large bowl with a sieve lined with a kitchen paper towel. *4
Squeeze the dashi stock gently through the kitchen paper towel.
Use it for cooking or store in the fridge. *5
Katsuo (Bonito) + Kombu (Kelp) Ni ban (2) Dashi
Place the ingredients leftovers from the Ichiban dashi and water into a saucepan.
Heat it over medium heat.
Turn the heat off just before it boils, and add the extra Tatsuo bonito flakes into the saucepan. *3
Wait for a few minutes or for the bonito flakes to sink to the bottom of the saucepan.
Strain the dashi into a large bowl with a sieve lined with a kitchen paper towel. *4
Squeeze the dashi stock gently through the kitchen paper towel.
Use it for cooking or store in the fridge. *5
Katsuo (Bonito) + Niboshi ( Dried sardine)
Pluck off heads and remove entails of the dried baby anchovies.
Place the prepared dried anchovies in a small saucepan over low-medium heat to dry roast them for a few minutes without using any oil.
Fill a container with cold water and add the dry roasted infant anchovies.
Let it stand overnight. *1
Place the steeped anchovies and water in a saucepan over medium heat and bring it to the boil.
When the stock boils, turn the heat down to low and simmer it for 3-5 minutes.
Remove any scum off the surface as often as it necessary.
Turn the heat off and add Katsuo bonito flakes into the saucepan.
Wait for a few minutes or for the bonito flakes to sink to the bottom of the saucepan.
Line a sieve with a sheet of kitchen paper towel and place it over a large bowl. *4
Use the dashi stock for cooking or store in the fridge. *5
Kombu (Kelp) + Dried Shiitake Mushrooms
Clean the kelp and mushrooms with a well wrung out damp cloth.
Fill a container with the kelp, mushrooms and cold water.
Let it stand overnight in fridge.
Remove the kelp and shiitake mushrooms next morning. *4
Use the dashi stock for cooking or store in the fridge. *5
Notes
*1 If you are in a hurry, instead of steeping overnight, you can steep kelp or dried infant anchovies for 20 minutes instead of overnight. However, steeping longer will result in a stronger flavour. *2 When you see those tiny bubbles start to form at the bottom of the saucepan and around the kelp, the temperature of the water should be around 140°F(60°C). Don't let the dashi broth boil, as it loses the delicate flavour and aroma. *3 Do not boil the water. The water temperature should be around 185°F(85°C). If you add the bonito flakes into a water at a hotter temperature, the dashi will lose its aroma. *4 Leftover ingredients of each different dashi stocks can be recycled to make into side dishes or condiments which is mentioned above post and also each individual dashi stock posts. *5 All dashi will last in the fridge for a couple days. If you are not going to use them in two days, keep the dashi in the freezer. It will last about 3 months frozen. *6 Nutrition fact are for Ichiban dashi stock (4 cups/1 liter) only.*7 Cooking time is indication only. It is steeping for 20 minutes and heating about 5 minutes for Ichiban dashi.