Ichiban Dashi: Traditional Kombu and Bonito Stock
Ichiban Dashi, the quintessential Japanese stock, is the backbone of many dishes in Japanese cuisine. It’s revered for its simplicity and profound depth of flavor, bringing the umami-rich essence of the sea to a variety of dishes. Here’s how to make this fundamental component of Japanese cooking in your own kitchen.
Ingredients:
- 30 g Kombu (dried kelp)
- 60 oz cold filtered water
- 50 g Katsuobushi (bonito flakes)
Instructions:
- Prepare the Kombu: Start by gently wiping the kombu with a damp cloth. Then, cut it so that you have 30 grams that fit in your pot. It’s important not to tear it, as this can cloud the dashi.
- Simmer the Kombu: Place the kombu in a heavy-bottom pot and pour in the cold water. Let this mixture simmer at a low temperature (around 140°F or 60°C) for about 1 hour. Avoid boiling as this can also cloud the stock.
- Add Katsuobushi: Once the kombu has simmered, remove it using tongs (this leftover kombu can be reused in a variety of ways). Bring the broth to a light simmer and add the katsuobushi. Let it simmer for 15 to 20 seconds – be careful not to oversteep to maintain the fresh bonito flavor.
- Strain the Dashi: Remove the pot from the heat. Line a strainer with fine cheesecloth and set it over a bowl. Gently pour the dashi through this setup. The cheesecloth will catch the bonito flakes, leaving you with a clear, aromatic stock.
- Storing the Dashi: You can store Ichiban Dashi in the refrigerator for up to a week or freeze it for longer storage.
Ichiban Dashi is much more than just a cooking ingredient; it’s a testament to the Japanese culinary philosophy where quality and simplicity reign supreme. This stock can be used in a variety of dishes, from soups and stews to marinades and dressings, infusing them with a subtle yet distinct flavor that is uniquely Japanese. By following these steps, you can bring the essence of authentic Japanese cuisine into your home cooking.
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