Takashis Dashi Recipes

Steps:

• Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.
• Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.
• Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
• Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.
• Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.

Steps:

• Place kombu and 9 cups water in a large pot; let soak at room temperature for at least 20 minutes and up to overnight.
• Place pot over high heat and bring to a boil. Remove kombu and discard. Reduce heat to a simmer and gently stir in katsuobushi. Let simmer for 10 minutes. Strain through a fine mesh sieve into a 2-quart container.

Steps:

• In a large pot, bring dashi, soy sauce, and mirin to a boil over high heat. Immediately reduce heat to a simmer and add katsuobushi; simmer for 2 minutes. Remove from heat and let stand for 3 minutes.
• Prepare an ice-water bath. Place a fine mesh strainer over a bowl. Strain dashi mixture into bowl and set bowl in ice-water bath until cool.