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Japanese · Soup
Ichiban Dashi Primary Stock
The first, finest extraction of kombu and dried bonito: kombu drawn out just short of the boil, bonito flashed for seconds and strained clear. Fragrant and delicate, it is the stock for clear soups; the spent leaves go on to make a second dashi.
- YieldServes 6 · About 1 litre; the base for clear soup for 6
- Hands-on15 min
- Total20 min
- Difficulty
Ingredients
- 1 Lcold soft water
- 30 gkombu (dried kelp)
- 30 gdried bonito flakes (hana-katsuo)
- 120 mlextra cold water, for checking the heat
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