Ichiban dashi

  • Other
  • easy
  • Makes 1 litre
  • 15 minutes, plus overnight soaking time

PT15M

First published in 2021
Share recipe

Ingredients

Metric

Imperial

  • 1l mineral water, ideally soft mineral water
  • 8g of kombu seaweed, Endo uses five-year-old Hidaka kombu from Hokkaido
  • 32g of bonito flakes, Endo recommends pure white flakes without any blood lines to create a pure and clean stock
1

Begin by soaking the kombu the night before. Place the kombu in a pan with the soft mineral water. Cover, place in the fridge and leave overnight

  • 1l mineral water, ideally soft mineral water
  • 8g of kombu seaweed, Endo uses five-year-old Hidaka kombu from Hokkaido
2

The next day, place the pan over a medium heat and gently heat until it reaches 65-70ºC. At this temperature, remove the kombu and continue to heat the water until the temperature reaches 85ºC

3

As soon as the temperature hits 85ºC, turn off the heat and stir in the bonito flakes. Leave to infuse for 1 minute

  • 32g of bonito flakes, Endo recommends pure white flakes without any blood lines to create a pure and clean stock
4

Strain the stock through a colander and then again through muslin cloth into a container – it should be a beautiful clear golden colour. Use right away or store in the fridge until needed

First published in 2021
Share recipe