Any delicious dish is the result of a succession of steps. Let's brush up on your cooking skills by reviewing some basic techniques such as cutting. The cure you put into every step of cooking is sure to bring a smile on every face on your dining table.
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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.