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Katsuo dashi, katsuo-kobu dashi / bonito stock, bonito-kelp stock
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Source: https://recipesfortom.blogspot.com/2011/05/katsuo-dashi-katsuo-kobu-dashi-bonito.html?m=1
| These are quick versions that are especially good when only a small amount of dashi is needed. Katsuo dashi / bonito stock | |
| Katsuobushi bonito flakes | |
| Boiling water | |
| 1. In a measuring cup or heatproof container, put katsuobushi (without compressing it) to half or 2/3 of the cup height. 2. Pour briskly boiling water to the top of the cup. 3. When katsuobushi sinks somewhat, strain. Notes: Use large flakes of katsuobushi (called "hana katsuo"). Small flakes do not give good dashi flavor or aroma. If dashi tastes strong, dilute with water when using. Katuo-kobu dashi / bonito-kelp stock Ingredients | |
| Katsuobushi bonito flakes | |
| Kombu kelp | |
| Boiling water | |
Follow the directions for katsuo dashi above.
The only difference is that kombu is added, broken into smaller pieces.
Notes:
Thicker (usually wider) kombu gives better aroma and flavor, and is much more desirable when kombu is the major or only ingredient in dashi.
Niban dashi / second dashi stock
The katsuobushi and kombu used to make dashi in the above processes still have flavor and aroma.
By simmering, they make a second dashi stock, which is not as aromatic as the first dashi and has a murky appearance as in the photo, but is good enough for use in miso soup, stew or prep cooking.
Directions:
In a pot, put katsuobushi (and kombu) used to make the first dashi, and add water (2/3 of the amount used for the first dashi), and bring to boil. Simmer for 10 minutes, and strain.
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