Dashi, the soul of Japanese cuisine, is a cornerstone of countless savory dishes. While a simple kombu-based dashi is delicious, ichiban-dashi (first-extraction dashi) and nidashi (second-extraction dashi), when combined, unlock a deeper, richer umami flavor profile. This double-extraction method, though seemingly complex, is surprisingly straightforward and elevates your dishes to a new level of deliciousness. The resulting broth is intensely savory, boasting a nuanced complexity unavailable through single-extraction methods.
This technique yields two distinct broths: a delicate ichiban-dashi followed by a more robust nidashi. Each offers unique characteristics that enhance different applications. Ready to experience the profound difference this double-extraction makes? Let's dive into the step-by-step process to create your own rich and flavorful ichiban and nidashi.
Tools Needed
- Pot
- Fine-mesh sieve
- Cheesecloth or paper towels
- Heatproof bowl
Ingredients
- Kombu Kelp: 5-10g
- Bonito Flakes (Katsuobushi): 2 handfuls (for 1st extraction), 1 handful (for 2nd extraction)
- Water: 1 liter (for each extraction)
- Sea Salt: 4 teaspoons (for clear soup)
- Sake: ½ tbsp (for clear soup)
- Usukuchi Shoyu (light soy sauce): ½ teaspoon (for clear soup)
Step-by-Step Instructions
Step 1. Preparing the Kombu
- Place 5-10g of kombu in a pot. Don't wash the kombu; gently wipe off any sand or dust.
- Pour 1 liter of cold water into the pot. Soak the kombu for at least 30 minutes (up to 24 hours).
- Heat the pot on medium-low heat, warming the kombu and water gradually for about 10 minutes until tiny bubbles appear around the edges. Do not boil.
- Remove the kombu when the water reaches 60-64°C (140-150°F).
Step 2. Adding Bonito Flakes and First Extraction
- Turn up the heat to medium and bring the liquid to a boil. Skim off any scum.
- Pour in 100ml of cold water. Turn the heat to its lowest setting and gently add two handfuls of bonito flakes. Let them sink naturally for 3 minutes (or turn off heat and let steep for 5 minutes).
- Strain the dashi through a fine-mesh sieve lined with cheesecloth or paper towels into a heatproof bowl. Do not squeeze the solids.
Step 3. Making a Simple Dashi Soup (Optional)
- (Optional) Make a clear soup with 300ml of the strained dashi, sea salt, sake, and light soy sauce. Warm over low heat for 2 minutes.
Step 4. Second Extraction (Nidashi - Optional)
- Return the kombu and bonito flakes from the first extraction to the pot. Add 1 liter of fresh water and another handful of bonito flakes. Bring to a boil, reduce heat, and simmer for 10 minutes. Skim off any scum.
- Strain the Nidashi, pressing the solids to extract all the flavor.
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- Don't wash your kombu; the white powdery coating is a natural flavor enhancer.
- Use soft water for better extraction of umami.
- Boiling kombu releases bitter compounds.
- Don't squeeze the bonito flakes after the first extraction to avoid bitterness.
- You can make dashi twice from the same ingredients; the first is Ichiban Dashi, the second is Nidashi.
- Store dashi in the refrigerator for up to a week or in the freezer for up to a month.
- Granulated dashi and dashi packets are convenient alternatives.
Nutrition
- N/A
FAQs
1. Can I reuse kombu kelp after making dashi?
Yes, but only once. The first extraction gets the most flavor. The second time, you'll get a weaker broth, suitable for less flavor-sensitive dishes.
2. What if I don't have bonito flakes? Can I still make dashi?
Yes! Kombu alone makes a delicious vegetarian dashi. It will be less savory than dashi made with both kombu and bonito flakes.
3. How long can I store homemade dashi?
Store homemade dashi in the refrigerator for up to 3 days. For longer storage, freeze it in ice cube trays or containers for easy portioning.
Making your own dashi unlocks a world of flavor possibilities, elevating your cooking from simple to sublime. With just kombu and bonito flakes, you can create a depth of umami that store-bought broths simply can't match. Now go forth and infuse your dishes with the rich, savory essence of homemade dashi!