First Dashi

Preparation info

  • Difficulty

    Easy

Appears in

Umami

Umami

By Ole Mouritsen

Published 2014

  • About

Ingredients

  • 1 L ( c) soft water
  • 10 g ( oz) dried konbu
  • 25 g (1 oz) katsuobushi

Method

The first extraction is the finest, yielding the clearest, most delicate dashi. Place the seaweed in water, preferably soft, for about half an hour. Then warm the liquid to a temperature of about 60°C (140°F) and keep it at that temperature for half an hour. It is easiest to do this using a water bath. Remove the seaweed and heat the liquid to 60–70°C (140–160°F), and then add the katsuobushi flakes. When the flakes have sunk to the bottom, skim off any froth that has formed on the surface and quickly strain the liquid through a very fine-mesh sieve to remove the fish flakes. The dashi is now ready for use, for example, in a consommé.