Dashi, a flavorful broth made with kombu and bonito flakes, is the essence of Japanese cooking. This recipe includes two versions: ichiban dashi, which is used as a base for clear soups, and niban dashi, which is often used to make thicker soups or dishes like Zaru Soba.
Kombu and bonito flakes reserved from making ichiban dashi
1 cup additional bonito flakes
For ichiban dashi, put kombu and 4 cups water into a small pot and heat over medium-high heat until water almost begins to boil. Transfer kombu to a small bowl; set aside to use for later if making niban dashi.
Add 1/4 cup cold water to pot with kombu-infused water, then add bonito flakes. When water returns to a boil remove pot from heat and set aside to let stand for 1 minute. Strain contents of pot into a large bowl; reserve strained bonito flakes to make niban dashi, if you like. Serve ichiban dashi right away or use it as a base to make clear soups.
For Niban dashi, put reserved kombu, strained bonito flakes and 6 cups water into a medium pot and heat over medium-high heat until water almost begins to boil. Reduce heat to medium-low and simmer for 15 minutes. Add remaining 1 cup bonito flakes and remove pot from heat. Set aside to let stand for 1 minute, then strain contents of pot; discard solids. Serve niban dashi right away, or use it as a base for thick soups or sauce.
Per Serving: Serving size: Ichiban Dashi, 10 calories (0 from fat), 10mg sodium, 1g protein.
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