My Daily Dashi

You can find articles covering “Ichiban-dashi” and “Niban-dashi” on my blog. These articles explain the basic structure of Japanese broth called dashi.

Everyone understands the importance of having a solid foundation. However, we don’t necessarily follow the basic rules when it comes to home cooking.

The traditional way of making dashi can cost a lot and usually it’s time-consuming. We have limited time and resources.
When you make a thick-flavored dish or when you simmer multiple ingredients using Ichiban-dashi, it can ruin the delicate aroma of the dashi. Also, for me, the aroma of Niban-dashi is a bit weak. Above all, it’s too much work to make these two styles of dashi for daily meals.
So, I’m going to share the recipe for “my daily dashi” with you.

The way of making daily dashi is not very different from the others, but you can reduce the amount of ingredients and time.

I usually make 2L of dashi stock at once and I use 15g of dried kombu seaweeds and 30 to 40 g of katsuobushi flakes for the daily dashi.
Below is a table displaying all of the amounts and ingredients for daily and ichiban dashi.

The amount of ingredients for the dashi you make depend on preference and what you’re making.

If you have leftover dashi stock, it can be preserved in the fridge for 3 or 4 days. You can also divide it into different size portions depending on how you want to use it in the future. I recommend using ice cube trays to store it in the freezer. It should be very convenient when you want a little amount of dashi.

As I always say, instant dashi products are ok for daily meals. It’s more convenient and quicker. If you prefer using natural ingredients like me, please check my recipe below.

My Daily Dashi

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Recipe by MikaCourse: broth, soup stock, dashiCuisine: JapaneseDifficulty: easy

Ingredients

• 2 L soft water (8 US cups)

• 15 g dried Kombu (0.5 oz)

• 30 g Katsuobushi flakes (1.4 oz)

• Equipment

• Medium pot

• Strainer

• Kitchen towel or gauze

Directions

• Just a few things are needed to make this dish.
• I usually use the Kombu below on the right. However, I used the kombu on the left this time. Those are good enough for daily meals.
  Wring out a wet towel, lightly wipe the dirt off the kombu. Don’t wipe off the white powder. This is also part of the umami element.
• Soak the kombu in water and heat them over medium heat. Once small bubbles start to appear at the edges of the kombu, remove them from the pot. The temperature is approximately 60℃ (140℉).
• Heat up the pot to medium-high heat. When small bubbles come up from the bottom, add katsuobushi flakes into the pot. The temperature is approximately 85℃ (185℉).
• Cook them over medium-low heat for about 5 minutes. Occasionally remove the scum. Turn off the heat and let them soak for 2 to 3 minutes.
• Cover your strainer with a kitchen towel or gauze and drain the dashi.
• Squeeze the remaining dashi out of the ingredients.
• This is the dashi I usually use for our daily meals.

Notes

• This dashi can be used for the majority of dishes. However, My daily dashi is very casual and I do not recommend using it for elegant dishes.

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