Dashi (Bonito Fish Stock)

I have listed two kinds of dashi.  The first one is made from konbu and dried bonito flakes; the other is made from bonito flakes only.  The first recipe is richer in flavor, so it is recommended for use in a dish where the soup itself is the main ingredient to be enjoyed.

Dashi made from konbu and dried bonito flakes (for 2 cups, basic):

Ingredients:

2 cups (480 ml) water

4-inch (10-12 cm) long konbu (dried kelp)

1/2 c. (5-10g) dried bonito flakes

1.  Wipe konbu with dry cloth lightly.  Do not wipe off the shite powdery substance on the surface which is one element that provides a unique savory flavor.

2.  Put water in a saucepan and soak the konbu in it for 30 minutes, then heat.

3.  As soon as water begins to bubble, and just before coming to boil, take out konbu.  Do not overcook, or konbu will become slimy and the flavor too strong.

4.  Add dried bonito flakes.

5.  As soon as the water comes to boil, turn off heat and leave as is until all bonito flakes sink to the bottom.

6.  Strain through cloth.  Discard used konbu and bonito flakes.

Dashi made from dried bonito flakes:

Ingredients (for 2 cups, basic)

2 cups (480 ml) water

1/2 cup (5-10g) dried bonito flakes

1.  Bring water to boil; add bonito flakes.

2.  When water comes to boil again, turn off heat and let sit until bonito flakes sink to bottom.  Strain through cloth.  discard used bonito flakes.

Note:  Dashi can be preserved in a freezer.  You will find it handy to make dashi ice cubes and keep them in a plastic bag in the freezer to be used as the need arises.