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Recipe


Konbu

Katsuobushi

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How to make Dashi


There are several type of dashi, each for it's own use.

  • Ichiban dashi (1st brewed); for clear soup or noodle soup.
  • Niban dashi (2nd brewed); for general use.
  • Konbu dashi; for nabemono and tofu.
  • Niboshi dashi; for miso soup.


Ichiban Dashi (1st dashi)

Ingredients:
10 cm square of konbu (10g dried kelp), 10-20 g dried katsuobushi, 5 cups of water.

  1. Wipe surface of kelp, removing dirt and sand by slightly damp kitchen towel.
  2. Place water and kelp into pot, heat them on middle (rather low) flame.
  3. Remove kelp when kelp comes up on surface. If you boil dashi, it becomes slimy and murky.
  4. Just before it comes to a boil add katsuobushi at once, after 10 seconds turn off flame.
  5. Prepare strainer covered with thin cloth on top.
  6. When katsuobushi are sinking down place it on the strainer. Reuse the ingredients for 2nd dashi.
Wipe surface of Kelp and put into pot with water. Remove kelp when kelp comes up on surface. Just before coming to a boil add katsuobushi. turn off flame. When katsuobushi are sinking down place it on the strainer.


Niban dashi (2nd dashi)

Ingredients:
Recycled Kelp and katsuobushi from 1st dashi, 5 cm square Kelp, 3 cups water, 5 g katsuobushi.

  1. Place recycled ingredients and a new piece of kelp into pot with water, start heat.
  2. Add katsuobushi when it come to a boil. Continue heat on low flame for 10 minutes.
  3. Stop heat, put it on strainer covered with a thin cloth on top.

Place recycled ingredients and a new kelp into pot with water, start heat. Add katsuobushi when it come to a boil. Continue heat on low flame for 10 minutes.


Konbu Dashi

Ingredients: 15 cm square dried kelp, 5 cups water.

  1. Soak in water for 2 hours.
Option: soak it in water for a while and take out just when it comes to a boil.

Soak konbu in water for 2 hours.


Niboshi Dashi

Ingredients: Niboshi (dried baby sardines), 5 cups water.

  1. Remove head and guts from niboshi, place them in pot, start heat. For adding flavor and taste, toast them lightly before use.
  2. Keep flame middle (rather low) to simmer for 10 minutes, while skimming scum.
  3. Stop heat, put it on strainer with thin cloth on top.

Remove head and guts from niboshi. Keep flame middle to simmer for 10 minutes. Stop heat, put it on strainer with thin cloth on top.


Dashi Recipes:

Miso soup
Rolled flavored eggs
Niku jaga
Kitsune udon
Ume zosui
Zoni
Oyako donburi


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