Ichiban Dashi
The mother stock of Japanese cuisine. Two extractions — kombu for glutamate, katsuobushi for inosinate — yielding a clear umami broth in under twenty minutes of patient work.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Place kombu in cold water. Let it rehydrate quietly, off the heat.
Bring water to just below a simmer. Pull the kombu the moment small bubbles cling to the pot's edge.
Off the heat, scatter katsuobushi across the surface. Let it sink on its own time.
Pour through a cloth-lined sieve. Do not press the solids — let gravity do all the work.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.