Ichiban dashi

Ichiban dashi is the first drawing of stock from the ingredients.

Ingredients
2 quarts water
5 six inch squares of kombu (kelp)
1 cup tightly packed katsuobushi (bonito fish flakes)

Method
Wipe the kombu squares. Place in a pot of the water.
Bring it to a near boil and right before it boils, remove the kombu. Add the katsuobushi and boil. When it comes to a boil, turn off the heat and skim foam.
Strain the stock and you can use it for dipping sauces!

No Comments so far
Leave a comment



Leave a comment
Line and paragraph breaks automatic, e-mail address never displayed, HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Name (required)

E-mail (required)

URI

Your Comment