John Myers
Ingredients for 4 servings:
- 700 ml water
- 12 g konbu (seaweed)
- 15 g bonito flakes (katsuo)
Instructions
Working time approx. 10 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 6 hours 20 minutes
Ichiban – Dashi made from seaweed and bonito flakes
Briefly wipe the konbu with a paper towel. Place the konbu in a pot, add water, and let it stand overnight (at least 30 minutes). Bring the contents of the pot to a boil uncovered over medium heat. Just before the water boils, remove the konbu from the pot. Do not let it boil, or the broth will taste bitter. Reduce the heat to low, add the bonito flakes to the pot, and simmer for 1-2 minutes. If necessary, skim off the skims and remove the pot from the heat. Only when the flakes have settled at the bottom should you pour the broth through a sieve lined with a cheesecloth. Do not press out the sediment in the sieve, or the broth will become cloudy. The broth will keep for 2 days if tightly closed in the refrigerator.
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