Dashi

  1. Gently clean the kombu with a damp cloth without removing the white powdery "umami" substances. Do not wash the kombu! Make a couple of slits on the kombu.
  2. Put the kombu and water in a saucepan. If you have time, soak for 3 hours or up to half day. Kombu's flavor comes out naturally from soaking in water. If you don't have time, skip this process.
  3. Slowly bring to a boil over medium low heat, skimming the surface occasionally. Just before boiling (you will see bubbles around the edges of the pan), remove the kombu and keep it for "Niban Dashi" (see Note). If you leave the kombu inside, the dashi will become slimy and bitter.
  4. Turn off the heat to let the dashi cool down a bit.
  5. Add the katsuobushi and bring it to a boil again, skimming occasionally. Once the dashi is boiling, reduce the heat, simmer for just 30 seconds, and turn off the heat.
  6. Let the katsuobushi sink to the bottom, about 10 minutes.
  7. Strain the dashi through a sieve lined with a paper towel set over a bowl. Gently twist and squeeze the paper towel to release the extra dashi into the bowl. Keep katsuobushi for "Niban Dashi" (see Note).
  8. If you are not using the dashi right away, save it in a bottle and keep in the refrigerator for 3-7 days or in the freezer for 3 weeks. Save the drained katsuobushi and kombu to make homemade Furikake (rice seasoning).
  9. Notes:
  10. If you don't need strong dashi flavor, you can replace 4 cups of water with 8 cups.
  11. "Niban Dashi": It means second dashi and it is light dashi using leftover kombu and bonito flakes from "Ichiban Dashi" you just made.
  12. 1. In a pot, put 4 cups of water and leftover kombu and bonito flakes used in Ichiban Dashi and bring it to a boil over high heat.
  13. 2. Lower the heat and cook for 10 minutes while skimming.
  14. 3. Add additional .18 oz (5 grams) of bonito flakes and turn off the heat.
  15. 4. Let the bonito flakes sink to the bottom and strain the dashi through the sieve.

kombu, water

Taken from www.epicurious.com/recipes/member/views/dashi-52928331 (may not work)

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