Ichiban Dashi

Preparation info

  • Makes

    1.25 litres

    • Difficulty

      Easy

Appears in

Sepia: The Cuisine of Martin Benn

Sepia

By Martin Benn

Published 2014

  • About

Ingredients

  • 12 cm ( in) dashi kombu strip (rishiri)
  • 40 g ( oz) bonito flakes (store-bought)

    Method

    Pour 1.5 litres (52 fl oz/6 cups) of water into a clean container and add the kombu. Seal and refrigerate for 24 hours.

    Pour the mixture into a saucepan and heat over low heat to 60°C (140°F). Maintain at that temperature for 1 hour. Remove the kombu, increase the heat to high, and bring the water to a rolling boil. Add the bonito flakes, remove from the heat, cover with the lid and leave to stand for 10 minutes. Gently ladle the bonito flakes from the bottom of the pan and discard.

    Strain the stock through a fine sieve lined with an oil filter. Use immediately.

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