Ichiban dashi translates literally to “first stock” and it is one of the most fundamental components of Japanese cuisine. It is incredibly versatile and is often used for soups, stews and simmering liquids. Where a European stock may involve bones or vegetables being simmered for hours to extract flavour, ichiban dashi relies on the umami-rich compounds in kombu seaweed and bonito flakes (katsuobushi) and is ready in minutes.
Ingredients
1.5L cold water
1 piece dried kombu (approximately 10cm square)
15g bonito flakes
Method
Wipe the kombu with a dry cloth to remove any dirt, but take care not to wipe away the white crystals sticking to the surface of the kombu. Put the kombu and cold water into a saucepan and place over low to medium heat. Slowly bring the water to a simmer over about 15-20 minutes. Remove the kombu when softened and just before the water starts to simmer. If the kombu is boiled, the stock will become slightly bitter.
Increase the heat and bring the liquid to the boil. Add in the bonito flakes, count 2 seconds and them turn off the heat. Allow the bonito flakes to stand for about 2 minutes until they sink to the bottom, skimming off any frothy scum that comes to the surface of the liquid, but do not stir, as this will make your stock cloudy.
Strain the stock through a sieve lined with cheesecloth or strong paper towel.
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