Dashi stock is the most important building block of Japanese cuisine. It might be surprising to western readers, to see such dedication and focus and even scientific research being put into something as simple as a clear soup. Moreover one that is made of only 3 ingredients. But it’s no exaggeration to say that it is the one thing that makes or breaks the taste of a Kaiseki restaurant. In fact it is so revered that basically every Kaiseki restaurant sells their Dashi as a souvenir! Here is how to make souvenir worthy Dashi at home:
Ryotei Ichiban Dashi
“Ryotei” is the term used for expensive Japanese restaurants, usually with private tatami rooms for every group of guests and japanese garden views to enjoy. “Ichiban” means first flush.
ingredients
- 1.8l soft water
- 30g Konbu sea weed – preferably “Rishiri Konbu”
- 35g Katsuo-bushi (Bonito flakes) – leave out for vegan Dashi
directions
- Soak Konbu in a pot of cold water (1.8 l) for 1 hour. Low mineral content (under 30mg/liter) is essential for the taste of the sea weed to develop. If your tap water is hard, try volvic mineral water or any other soft mineral water without gas. You might think that’s insane, but japanese chefs working abroad often either bring their own water, import japanese water or use soft mineral water.
- Put the pot with the sea weed and water on the stove and gently heat up to 55-60°C. DO NOT BOIL! It will close up the pores of the sea weed and stop the taste from coming out. Keep the temperature at 55-60°C for about 30-40 Minutes – the goal is to get water that tastes intensly like Konbu sea weed.
- Take out the sea weed (reserve for “Niban Dashi”) with tongs and heat up to 80°C. Visual clue: If small bubbles appear on the sides of the pot it’s ready. TURN OFF THE HEAT. Put in Bonito flakes, wait until they are submerged (about 30 sekunds) and strain through a sieve with filter paper (or damp kitchen towel) immediately. Reserve used Bonito flakes for “Niban Dashi”.
If you reserve the Konbu and Bonito flakes from this Ichiban Dashi you can reuse them to make second flush “Niban Dashi” as well!
Dashi is used in lots of Kaiseki dishes to add Umami flavour and depth. It is used in soups, rice dishes, dressings, fish dumplings, and so much more. By learning how to make delicious dashi you set yourself up for success in Kaiseki cooking. If you have used instant dashi for home cooking before, I highly recommend trying to make it from scratch and seeing how different they are! Be sure to tell me in the comments how you liked it and if it was as much of an enlightening experience as it was for me.
Dashi is used in lots of Kaiseki dishes to add Umami flavour and depth. It is used in soups, rice dishes, dressings, fish dumplings, and so much more. By learning how to make delicious dashi you set yourself up for success in Kaiseki cooking. If you have used instant dashi for home cooking before, I highly recommend trying to make it from scratch and seeing how different they are! Be sure to tell me in the comments how you liked it and if it was as much of an enlightening experience as it was for me.
Japanese Cuisine 
Leave a comment