Primary Dashi (Ichiban Dashi)

Primary Dashi (Ichiban Dashi)

Yield: 1 quart

Ingredients:

  • 1 quart water
  • 1 ounce kombu, Avoid tearing the kombu or it will release slime and off flavors
  • 1 ounce bonito flakes (hana-katsuo)

Directions:

  1. Wipe off the kombu very lightly with a damp paper towel.  (Don’t wipe off the white salty looking areas.)  
  2. Add the kombu to a pot with the water and bring to just under  boil, about 185˚F over medium heat, about 10 minutes.  
  3. Do not allow the kombu to come to a boil.  (The kombu has release enough flavor if you can make an impression in it with your thumbnail.)
  4. Remove the kombu and add the bonito flakes and then bring to a boil immediately remove fro the heat.  
  5. Do not allow the bonito to boil for more than a few seconds.  
  6. Reserve the bonito flakes and kombu for a secondary dashi.