Dashi (Japanese Kelp and Fish Stock
The foundational stock of Japanese cuisine, made by simmering kombu (kelp) and katsuobushi (bonito flakes). It is produced in two stages: the first extraction (ichiban dashi) and the second extraction (niban dashi).
Ingredients
spring or filtered water (divided)
6 quarts plus ¼ cup
dried kelp (kombu) (wiped with a damp cloth)
One 43-gram sheet
dried bonito flakes (katsuo bushi)
8 cups (50 grams)
Instructions
1
Step 1
In a large pot, soak the kombu in 4 quarts of water for 30 minutes, allowing the kombu to gradually release its flavor into the water.
2
To make Dashi I
To make ichiban dashi: Place the pot over medium-high heat. Be very careful not to let the liquid boil, or it will become bitter. After 20 to 25 minutes, bubbles will gather at the edges of the pot (the only way to determine the correct timing is to try a few times; it depends entirely on your pot and stove). Remove the kombu and reserve it for making niban dashi. Add ¼ cup of cold water to prevent the stock from boiling, then immediately add the bonito flakes. Gently stir the stock, then strain through cheesecloth or paper towels into a large container. Reserve the bonito flakes. The stock should be a clear amber liquid.
3
To make Dashi II
To make niban dashi: Return the reserved kombu and bonito flakes to the same pot. Add 2 quarts of water and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 minutes. Strain through cheesecloth into another container. This time, squeeze as much liquid as possible from the kombu mixture into the container.
4
Step 4
Store the ichiban dashi and niban dashi separately in containers, refrigerated for about 3 days, or frozen for up to 2 weeks.
