Bowl of Dashi Ichiban

Dashi - Ichiban, Niban, Hon, etc.


Japan   -   Dashi
Makes:
Effort:
Sched:
DoAhead:  		 4 cups
**
15 min
No		 Dashi is one of the most important Japanese cooking basics. Given here is the authentic recipe for Ichiban Dashi, superior in delicacy and aroma, especially if you shave your own dried fermented Bonito (it's harder than a board, and takes special tools).
Since the mid 20th century, Ichiban Dashi has slowly declined into a "special event" item in Japanese households. Dashi-no-moto (instant dashi) seems good enough for most uses, particularly the Hon Dashi (true dashi) varieties, and takes only seconds. Do read Comments.


4
1
1
1/2


6

1/2


4
1


4
1
2


4
1


4
1-1/3
1

c
oz
oz
c


c

oz


c
T


c




c



c
oz

Ichiban Dashi
Cool Water
Kelp (1)
Bonito Flake (2)  
Cool Water

Niban Dashi
Cool Water
Bonito-Kelp
Bonito Flake

Hon Dashi
Cool Water
Hon Dashi

Vegan Dashi
Cool Water
Kelp 4x4 inch
Shiitake dry (4)

Kombu Dashi
Cool Water
Kelp 4x4 inch

Niboshi Dashi
Cool Water
Anchovies, dry (5)  
Kelp 2x4 inch
Ichiban (1st) Dashi   -   (15 min)
  1. Place KELP and Cold Water in a saucepan, and heat over very moderate flame so the Kelp has some soak time. Pull the kelp just as the water comes to a boil. Reserve for Niban Dashi or other uses.
  2. Allow Water to come to a full boil, then add 1/2 cup Cold Water and immediately stir in Bonito Flake. Let the water return to a boil but only for 2 to 3 seconds. Take off the heat.
  3. Strain through muslin or similar, wringing liquid through and reserving Bonito Flakes with the reserved Kelp.
  4. The Dashi should be used right away, before it loses aroma and subtle notes of flavor
Niban (2nd) Dashi   -   (30 min)
  1. Place reserved Bonito and Kelp in a saucepan with 6 cups of cold water. Bring just to a boil, then turn down to a simmer, and simmer uncovered about 20 minutes.
  2. Stir in 1/2 oz fresh Bonito Flakes. Take off the heat and let stand about 1 minute.
  3. Strain through muslin or similar, wringing liquid through.
Hon Dashi   -   (5 min)
  1. Bring Cold Water to a boil. Take off the heat. Stir in Hon Dashi granules - Done.
Vegan / Shojin Dashi   -   (2 hrs, preferably more)
  1. Break up Kelp sufficiently to fit in your container. Do not rinse. Brush Shiitakes if neccessary and add to the Kelp. Let soak for at least 2 hours, more is better, even overnight in the fridge.
  2. Optional:   For more intense flavor, place the soaked Dashi (including solids) into a sauce pan. Over low heat, bring it to a bare simmer. Just as it comes to a simmer remove the Kelp. Simmer 10 minutes, skimming any foam that may arise. Strain through a fine strainer.
  3. This Dashi will keep 4 or 5 days in the fridge.
Kombu Dashi   -   (3 to 10 hours)
  1. Break up Kelp to fit in your container. Do not rinse. Place in a jar or similar container and add 4 cups water. Let soak for at least 3 hours, longer if possible. Remove kelp.
Niboshi Dashi / Iriko Dashi   -   (9 hrs 30 min work)
  1. Break heads from Anchovies and scrape out guts. I use the point of a utility knife, going in from where the head was.
  2. Break up Kelp to fit your container. Place Anchovies and Kelp in your container, cover and let sit 8 hrs of overnight. Strain through a fine strainer or see next paragraph.
  3. Usual but Optional:   For more intense flavor, place the soaked Dashi (including solids) into a sauce pan. Over low heat, bring it to a bare simmer. Just as it comes to a simmer remove the Kelp. Simmer about 8 minutes, skimming any foam that may arise. Strain through a fine strainer.
NOTES:

  1. Kelp:

      [Konbu, Kombu (Japan); Miyeok, Dashima (Korea); Haidai (China); Laminaria japonica]   This wide, flat dried seaweed can be found in any market serving a Japanese or Korean community, and in most markets serving other East and Southeast Asian communities. Do not clean off the white powder coating it. For details see our Kelp page.

  2. Bonito Flake:

      This is bonito fillets that have been smoked, carefully fermented and then dried. These fillets are hard as a board, a hardwood board, and need special tools to flake. In North America it is available pre-flaked in markets serving a Japanese or Korean community. Flavor fades with time, so don't store it too long. For details see our Fish - Dried, Salted & Smoked page.

  3. Hon Dashi:

      [True Dashi]   This is a higher grade of Dashi-no-moto (granulated instant dashi stock) indicating it is actually made using real Bonito, rather than cleverly faked. It may still be laced with MSG and salt.

  4. Shiitake dry:

      [Black Mushroom, Forest Mushroom (China)]   Available practically anywhere Asian ingredients are sold. For details see our Shiitake Mushrooms page.

  5. Anchovies dry:

      [Niboshi]   You want the larger ones here, about 2-1/2 inches long. Available in Korean or Japanese markets, and possibly some other Asian markets. For details see our Dried Anchovies page.

  6. Comments:

      OK, lets be brutally honest here. If you are serving a clear soup to a Samurai, who happens also to be an epicure, and he's carrying a lot of razor sharp cutlery, and you can get his soup on the table the moment the dashi is done (and you'd better be able to), then you want to make the Ichiban Dashi. Other than that, you may want to go with the Hon Dashi version (yes it is noticeably less delicate, but for Western tastes, you may even prefer it). You'll also save money - Kelp and Bonito Flake are expensive in retail packaging. The Niban Dashi is really pretty rank, tasting mostly of overcooked kelp, so why use it when you have Hon Dashi on hand?
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
jof_dashi1 160214 jc23 & others   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.