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Place kombu kelp in water , the same as when making kelp soup stock and heat over a low to medium heat.
Remove the kelp just before the water comes to a boil,
turn off the heat, add the bonito flakes
and sink them gently with chopsticks without stirring. Let stand for one minute and then gently strain.
Ichiban-dashi (first soup stock) has a light, elegant taste and is usually used for suimono, a light, delicate soup.
In a pot of water , add kelp and the bonito flakes used for ichiban-dashi, and heat on high.
Turn down the heat when the water comes to a boil and simmer over a low heat for 1--2 minutes.
Add bonito flakes and sink them with chopsticks. Bring the water to a boil again and then strain.
Niban-dashi (second soup stock) has a rich flavor and color and is usually used for miso soup and boiled dishes.