Dashi Stock (Pure Katsuobushi)

The fundamental of Japanese cuisine - Dashi. While in the past I rely purely on Hondashi, which is instant granules of dashi stock, the recent trip to Japan made me feel the need to prepare dashi from scratch. Well, at least for one time, so I can see if there are huge differences between the real McCoy versus the instant granules. 

Dashi are typically prepared by using Kombu (dried kelp) and Katsuobushi (dried bonito flakes), though there are other variation using Niboshi (dried baby sardines aka ikan bilis) and Shiitake (dried mushrooms). I thought I brought back a piece of dried kombu from Japan, but I turned my pantry inside out and still couldn't find it. It's gonna be just katsuobushi for now I guess. There are countless recipes around (but mostly requires kombu), so in the end I've decided to just go with my guts but follow tips given by some of them.

Dashi Stock (with just Katsuobushi) - makes about a litre

Ichiban Dashi

500ml     Water

2 handful of Katsuobushi

1. Bring the water to boil, turn to low heat and add the katsuobushi.

2. Simmer for 2 mins and remove from heat.. 

3. Strain the liquid and you're left with a clear ichiban (first) dashi stock.

Niban Dashi

500ml     Water

leftover katsuobushi from ichiban dashi

1 small handful of Katsuobushi

1. Add another 500ml to the leftover katsuobushi. Bring water to a boil.

2. Once boiling, turn to low heat and simmer for 5mins.

3. Remove from heat, and add the fresh handful of katsuobushi. This process is call oigatsuo (chasing katsuo). Continue steeping for 5 mins.

4. Strain the liquid and squeeze the katsuobushi to their last drop. You now have a cloudy niban (second) dashi stock.

Thoughts: As expected, with the missing kombu, this broth is not as flavorful. However, it is still an easy way to have an umami filled stock within a few minutes. While hondashi is stronger in flavor, it is not as delicate as homemade dashi. Still a good substitute for busy days where you just don't have the extra time to prepare dashi from scratch.

Ichiban dashi is commonly used for dishes where clear delicate soup (suimono) is needed, like soba or shabu shabu, whereas niban dashi can be used for a lot of other dishes like yasai itame (stir fry vegetables) or even cooking porridge!

The stocks are best used within 2-3 days from preparation. Any unused stock should be kept in the freezer; I froze them into different shapes so I know exactly what they are. Although according to some sources, they will lose some flavor but I think they comes in very handy so a little lost of flavor is still worth it.

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