A full-strength stock made of kombu seaweed and katsuobushi (dried, shaved bonito flakes). Use it as a soup or sauce base for a strong umami flavor.
Yield: 1 quart
3” long piece of kombu (~2” wide)
20 grams katsuobushi (bonito flakes)
4 cups water
Add the kombu to a saucepan filled with 4 cups of cold water. Let the kombu steep for 15 minutes.
Leave the kombu in the water and bring to a boil. Add 20 grams of katsuobushi. Turn off the heat and let stand for 5 minutes.
Use dashi immediately in soup or sauce. Or store in the refrigerator for 4-5 days or freeze for later use.
Niban, or Secondary Dashi
There is still plenty of flavor in the kombu and katsuobushi from the ichiban dashi. You can also add dried shiitake mushrooms for an added layer of complexity.
Add the used kombu and katsuobushi to 4 new cups of water. Bring to a simmer and hold for 5 minutes.
Add a pinch of additional katsuobushi to boost the flavor. Turn off the heat. Let stand until the katsuobushi settles to the bottom of the pan, about 2 minutes.
Strain. Use the liquid as a stock base to add subtle umami flavor.
ADDITIONAL USES FOR LEFTOVER KOMBU & KATSUOBUSHI
Chop the used kombu into strips and add to soups or stews.
Heat the used katsuobushi in a dry pan, add a dash of soy sauce, mirin, and sake to create a savory rice topping.
Recipes adapted from Japanese Home Cooking by Sonoko Sakai, Everyday Harumi by Harrumi Kurihara, and Donabe by Naoko Takei Moore and Kyle Connaughton. Photo by Devon Lee.