Basic Dashi Stock (Ichiban/First Dashi, Niban/Second Dashi)
Basic Dashi Stock (Ichiban/First Dashi, Niban/Second Dashi)

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, basic dashi stock (ichiban/first dashi, niban/second dashi). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Basic Dashi Stock (Ichiban/First Dashi, Niban/Second Dashi) is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Basic Dashi Stock (Ichiban/First Dashi, Niban/Second Dashi) is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have basic dashi stock (ichiban/first dashi, niban/second dashi) using 5 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Basic Dashi Stock (Ichiban/First Dashi, Niban/Second Dashi):
  1. Make ready Kombu
  2. Get Bonito flakes
  3. Prepare + 100 ml Water (for the ichiban/first dashi)
  4. Make ready Water (for the niban/second dashi)
  5. Take Additional bonito flakes (only if necessary)
Steps to make Basic Dashi Stock (Ichiban/First Dashi, Niban/Second Dashi):
  1. Soak the konbu seaweed in water (for the ichiban/first dashi) overnight.
  2. Heat water and konbu seaweed from Step 1. When it comes to a boil, remove the konbu seaweed. Add extra water plus all the bonito flakes at once and bring to a boil. Turn off the heat as soon as it boils.
  3. When the bonito flakes sink to the bottom (in 2-3 minutes) either scoop out or strain the dashi through paper towels.
  4. Put the used konbu seaweed and bonito flakes in water for niban/second dashi and bring to a boil. Simmer over low heat for 5 minutes. If adding adding more bonito flakes for flavor, add 1/2 the amount used for the ichiban dashi.
  5. Store dashi you'll use right away in a pot (it'll keep for 2-3 days). To store dashi longer (up to 3 weeks) pour into ice trays, or into a plastic ziplock bag and freeze flat.
  6. Use ichiban-dashi for clear soups and miso soups, and other dishes that call for it. Use niban-dashi for simmered dishes and the like.
  7. I recommend simmering niban-dashi and konbu seaweed used for making dashi with vegetables in a pressure cooker. The dashi flavor penetrates the vegetables, and the konbu seaweed becomes soft and silky. You can enjoy a lot of vegetables this way.
  8. Try cooking daikon radish slices (with the sharp edges rounded off) with konbu seaweed, salt, and sugar in a pressure cooker for 10 minutes for a light and mild flavored dish.

So that is going to wrap this up for this exceptional food basic dashi stock (ichiban/first dashi, niban/second dashi) recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!