How to Make Dashi
Ichiban-dashi (first soup stock) / Niban-dashi (second soup stock)
Ichiban-dashi (first soup stock) has a light, elegant taste and is usually used for suimono, a light, delicate soup. Niban-dashi (second soup stock) has a rich flavor and color and is usually used for miso soup and boiled dishes.
Ichiban-dashi (first soup stock)
Place kombu kelp (10 grams) in water (1 liter), the same as when making kelp soup stock, and heat over a low to medium heat. Remove the kelp just before the water comes to a boil, turn off the heat, add 40 g of bonito flakes and sink them gently with chopsticks without stirring. Let stand for one minute and then gently strain.
Niban-dashi (second soup stock)
In a pot of water (500 ml), add kelp and the bonito flakes used for ichiban-dashi, and heat on high. Turn down the heat when the water comes to a boil and simmer over a low heat for 1-2 minutes. Add bonito flakes (10 g) and sink them with chopsticks. Bring the water to a boil again and then strain.