Hiroko Shimbo

Ichiban Dashi (First Fish Stock) and Kombu Dashi (Kelp Stock)

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Preparation info

  • 2 quarts

    stock
    • Difficulty

      Easy

Appears in
top 1000The Japanese Kitchen
The Japanese Kitchen

By Hiroko Shimbo

Published 2000

  • About

Ichiban Dashi, “first fish stock”, extracts the best flavor and nutrients from kombu (kelp) and katsuobushi (bonito flakes). The very short cooking time prevents the stock from becoming strongly flavored or yellowish. Ichiban dashi is used in preparations for which refined flavor and weak color are required.

Ingredients

  • 2 quarts water
  • Five 6-inch squares kombu (kelp)

Method

Wipe the kombu with a damp cotton cloth or paper towel. In a large pot, bring the water and kombu almost to a boil over medium heat. This should take about 10 minutes. Immediately before the water reaches a boil, remove the kombu, and either discard it or save it for preparing “second fish stock.” Use the liquid (kombu dashi) as a vegetarian stock, or follow the rema