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How To Make Dashi (Basic Japanese Sea Stock)–No instant dashi granules included.

Ichiban Dashi (First Sea Stock)

Makes 4 cups

4 cups water
16 — 20 square inches of kombu*
1/2 cup loosely packed katsuobushi

1. Place the water and the kombu in a pot and let the kombu soak for about 15 minutes.  Place the pot over medium heat.  Right before the water starts to boil (watch for bubbles starting to break around the edge of the pot), remove the pot from the heat and scatter the katsuobushi over the surface of the water.

2. After 3 or 4 minutes (the katsuobushi will have sunk to the bottom of the pot by this point), strain the stock through a strainer lined with a tightly woven cotton cloth or a coffee-filter.

3. Refrigerate the stock in a tightly covered container for up to 4 days in the refrigerator.**

* If you would like to weigh out your kombu (I usually eyeball it)–somewhere between 0.45-ounces or 0.6 ounces (13-18 grams) is good!  Of course, you can always go with more or less depending on your tastes.

** Sources disagree on whether ichiban dashi can be frozen.  Some say that it can be frozen, while others argue that the stock loses its aroma/flavor when frozen, so it’s best to use it when it’s fresh.  It’s up to you!

Niban Dashi (Second Sea Stock)

Makes about 4 cups

4 cups water
Kombu and katsuobushi used in ichiban dashi

1. Combine all of the ingredients in a pot.  Place the pot over low heat and cook the mixture for 10 minutes.  Remove the pot from the heat and then strain the stock through a strainer lined with tightly woven cotton cloth or a coffee-filter.

2. Refrigerate the stock in a tightly covered container for up to 4 days in the refrigerator.