Dashi is the beginning of many Japanese soups, dishes and sauces, such as miso, ramen, a seasoning to flavour vegetables, Chankonabe stew or Kaiseki (several dishes in this traditional meal require the use of dashi). There are several different types of dashi some are regional varieties while others appear seasonally.
Ichiban Dashi also known as the first dashi is made from a combination of kombu and katsuobushi (Bonito flakes). For a vegan dashi recipe check out our shojin recipe.
- 10 g Kombu*
- 1 litre water room temperature*
- 1/2 cup katsuobushi or bonito flakes
- Place the Kombu and the water into a jar with a lid or leave it in the pot you will be using with a lid on top. Let it sit at room temperature for 30 minutes or sit overnight on the counter or in the fridge. It should not be left in a hot place.
- Place the kombu and the water into a pot, if you have not already done so. Place the pot on a stove heated at medium – medium-low.
- You want to slowly heat up the stock. When it is about to come to a boil, quickly remove the kombu from the pot. If the kombu is overcooked it becomes slimy and will result in a slimy and bitter stock.
- Once the kombu has been removed the katsuobushi can be added. Once the stock has come to a boil remove it from the heat and let the katsuobushi sit for five minutes.
- Strain the broth. Press out all the stock with a wooden spoon and a fine mesh sieve or use a cheesecloth.
- You now have Ichiban dashi. You can store it in the fridge, freeze it for later or make miso soup.