sunday, march 8, 2015


Ichiban-Dashi / Katsuobushi Kombu

Ingredients:40 grams katsuobushi
10 cm kombu
1 liter water

250cc parts water to 10 grams of katsuobushi(bonito flakes) per serving.

1 liter of water to 30 grams of katsuobushi is standard. At Yagicho, a Dashi shop established in 1737, calls for 40 grams. This brings out a fuller, more luxurious flavor. 10cm of dried kombu. (Rishi-Kombu, Rausu-Kombu, Ma-Kombu is preferable. Otherwise Hidaka-Kombu is acceptable.)

Wipe the surface of the kombu to remove any dirt or debris. Add the water and kombu to a saucepan, preferably with a lid. Cold brew by letting it sit overnight in the refrigerator.
Remove the kombu prior to filling a saucepan with the cold brewed dashi.
Over medium heat, add the katsuobushi. Immediately remove from heat when reaching boiling temperature. Let stand until the katsuobushi has settled to the bottom of the bowl. According to Yagicho, should the katsuobushi be on the thicker side simmer on low for 3-5 minutes. Turning off the heat and steeping on the stove is also acceptable.


Return the reserved katsuobushi (bonito flakes) and kombu used in the Ichiban-Dashi. Add 10 grams of fresh katsuobushi along with 2 to 3 cups of water over low heat. Steep for five minutes. This dashi can be used for miso soup, nimono (stewed dishes) and mentsuyu (noodle soup base).


Ingredients:Niboshi 25 grams
1 liter water

Clean the niboshi (dried baby sardines) by removing the heads, slit them open and clean the innards. (If the sardines are small, removing of the heads is not necessary.) Toast niboshi in a pan without burning them. Remove from heat and soak in water for thirty minutes. Pour the water and soaked niboshi in a pot and bring to a boil. Lower the heat and simmer for about five minutes, skimming off any foam that rises to the surface.

Miso Soup

Miso can be categorized by ingredient. Rice miso, barley miso, soybean miso, nuka miso, etc. The most common categorization is by color. Red (Sendai miso etc.) or White (Saikyo miso), Light colored miso (Shinshu miso) and further divided by application of use.

Kombu Dashi

Two servings

Ingredients:Rishiri Kombu 10 cm
2 cups water

Soak kombu in water at room temperature overnight. Serve chilled in a small glass. Otherwise heat until piping hot and serve in a shot glass. In japanese cuisine kombu dashi is served at the end of a meal, mainly after alcoholic beverages have been consumed.

Shiitake Dashi

Thoroughly remove all dirt from dried shiitake. Place in a mason jar, pour water over the shiitake until covered and leave overnight to soak. Do not discard the water!

Combining the two dashi recipes above to make tsukudani (seaweed relish)

Remove kombu and cut into bite sized pieces. Depending on the size, use 10 smaller sized shitake or 5 larger shitake sliced. 3 tablespoons of water from the reconstituted shiitake . 5 tablespoons of shoyu (soysauce). 5 tablespoons of cooking sake. 2 tablespoons of brown sugar soft brown sugar (optional). Place all ingredients In a sauce pan over low heat, and reduce. Japanese pepper or ginger can be added according to your tastes. This recipe is on the sweeter, stronger side for storage purposes. Alternatively, for a milder taste the ratio of 3 : 3 : 1 should be substituted.