The Dashi recipe was originally adapted from Go Home, Cook Rice by Joan Namkoong (Namkoong Publishing, 2001)
Dashi is the basic stock used in Japanese Cuisine. It is a simple combination of kombu (kelp - a cold water seaweed that grows off the coast of northern Japan), and Katsuibushi (thinly shaved pieces of dried bonito - a member of the Macherel family)
1 quart cold water
A piece of kombu, about 5 inches square
1 cup Katsuobishi flakes
1. Wipe a piece of kombu with a damp cloth: the whitish powder on the surface of the kombu holds the flavor of the seaweed; do not wash it in water. Place water and the kombu in a saucepan and heat. Just before the water comes to a boil, remove the kombu. At this point the best flavor has been released; if left to boil, the kombu will release a strong odor and it will become slimy.
2. Add Katsuoboshi to the liquid, turn off heat and let stand for 10 to 20 seconds without stirring. Do not boil otherwise the stock will become cloudy. Strain liquid. The resulting flavorful liquid is called number one dashi, used in clear soups.
3. The kombu and Katsuobushi can be used again with a fresh pot of water to make number two dashi. Place in a pot with 1-1/2 quarts of cold water and heat. Just before it boils, reduce the heat and simmer for about 15 to 20 minuted or until stock is reduced by a third. You can add a little more fresh katsuobushi for flavor, letting it settle. Strain the liquid and discard Kasuobushi and kombu. Number two dashi is used for thick soup, noodle broths or other preparations that are seasoned with soy or miso.