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RECIPESarrowExtraarrowIchiban Dashi (Japanese Broth)
<i>Ichiban Dashi</i> (Japanese Broth)
  Here is the basic Dashi recipe, which can be used for most Japanese dishes. It can be kept in the refrigerator for 1 week or in the freezer for up to a month.

Ingredients (about 3 cups):

  • 4 cups water
  • 1 oz. bonito flakes
  • 3 inches square konbu kelp
1

Place water and konbu kelp in a saucepan over medium heat.

2

Just before the water boils, remove the kelp from the pan. Increase the heat to high and bring to a boil and keep cooking for 5 minutes.

 

3

Add 1/4 cup of room temperature water (not in the ingredients) to the pan to cool it down a bit. Then add bonito flakes into the pan.

4

When the water reaches a boil, turn heat off.

5

After 5 minutes off of the heat, strain the liquid through a strainer lined with a paper towel or several layers of cheesecloth. Refrigerate if using later.

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