Ichiban Dashi Recipe
Makes 1 litre
15 minutes
Ingredients
- 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
Method
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