Pull the dashi
adding the ingredients to water and leaving it for a day will produce a satisfying dashi. If you're not satisfied, simmer the ingredients for a longer time to make an even more delicious dashi. First dashi has a stronger umami flavor than first dashi made with residual heat, and can be used in a variety of dishes.
Instead, choose the highest quality ingredients possible and use every last bit. For example, kelp used in dashi can be made into tsukudani, and dried sardines can be made into miso soup.
"Rather than buying cheap stuff and throwing it away, buy good stuff and use it all" is the foundation of cooking.
[How to make bonito stock] Combine water and kelp in a pot and leave for a day. (Even at this stage, the stock is delicious. It is easier to use if you put it in a pot and store it in the refrigerator.)
Add bonito flakes to [1] and bring to a boil
After simmering for about 10 minutes, gently skim off the scum, apply pressure from above and strain through a cloth
[How to make niboshi dashi] Remove the head and belly parts of the niboshi with your fingers. (This will help reduce the fishy smell and unpleasant flavors.)
Place the sardines (heads and guts removed) and kelp in a pot and leave for a day. (You will notice that the sardines that were floating in the pot will sink after a day. This is proof that the stock has already been released.)
Bring the pot (5) to a boil and simmer for about 10 minutes, then apply pressure from above and strain through a kitchen towel
The bonito stock is darker in color, while the dried sardine stock is clear
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[Bonito stock]
- Bonito shavings
- 40g
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- kelp
- 10g
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- water
- 2 liters
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[Sardine stock]
- dried sardines
- 40g
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- kelp
- 10g
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- water
- 2 liters
