Katsuo dashi, katsuo-kobu dashi / bonito stock, bonito-kelp stock

These are quick versions that are especially good when only a small amount of dashi is needed.


Katsuo dashi / bonito stock

<Ingredients>
Katsuobushi bonito flakes
Boiling water


<Directions>
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


<Directions>

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.