How To Make Dashi (Second Dashi)　昆布とかつお節の二番だしの作り方

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INGREDIENTS

500ml Water
Leftover kombu and Katsuobushi from "Ichiban Dashi"
5g Katsuobushi (Dried Bonito Flakes)

I use Sarashi (cotton cloth) to strain the dashi.
さらし木綿 in Japanese

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Dashi is a class of soup and cooking stock used in Japanese cuisine.
The most common form of dashi is a simple broth or fish stock made
by heating water containing kombu and katsuobushi
to near-boiling, then straining the resultant liquid.

The element of umami, considered one of the five basic tastes in Japan,
is introduced into dashi from the use of kombu and katsuobushi.
Katsuobushi is especially high in sodium inosinate and kombu is especially high in glutamic acids,
both combined create a synergy of umami.

Ichiban Dashi is a Dashi broth using a combination of Kombu (Dried Kelp) and Katsuo (Dried Bonito Flakes).
Ichiban dashi translates literally to "first stock".
it is one of the most fundamental components of Japanese cuisine.
It uses both and that gives a much richer and more complex flavor to the broth.


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