4
1
1
1/2
6
1/2
4
1
|
c
oz
oz
c
c
oz
c
T
|
Ichiban
Cold Water
Kelp (1)
Bonito Flake (2)
Cold Water
Niban
Cold Water
Bonito-Kelp
Bonito Flake
Hon Dashi
Cold Water
Hon Dashi
|
Ichiban (1st) Dashi - (15 min)
- 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.
- 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.
- Strain through muslin or similar, wringing liquid through and
reserving Bonito Flakes with the reserved Kelp.
- The Dashi should be used right away, before it loses aroma and
subtle notes of flavor
Niban (2nd) Dashi - (30 min)
- 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.
- Stir in 1/2 oz fresh Bonito Flakes. Take off the heat
and let stand about 1 minute.
- Strain through muslin or similar, wringing liquid through.
Hon Dashi - (5 min)
- Bring Cold Water to a boil. Take off the heat. Stir in
Hon Dashi granules - Done.
NOTES:
-
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. For details see our
Kelp page.
-
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.
-
Hon Dashi: [True Dashi] This is
a higher grade of Dashi-no-moto (granulated instant dashi stock)
indicating it is actually made using real Kelp and Bonito, rather than
cleverly faked. It may still be laced with MSG and salt.
-
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.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
tt=to taste
|