Dashi Recipe Master the Umami Foundation of Japanese Cooking

Instructions:

1. Gently wipe the kombu with a damp cloth to remove any sand or dust. Crucially, do not scrub or wash off the white crystalline powder, which is concentrated umami.
2. Place the prepared kombu and the 5 cups of cold filtered water into a medium, non-reactive saucepan.
3. Allow the kombu to soak for at least 30 minutes at room temperature. For a deeper flavor, you may soak it overnight in the refrigerator.
4. Place the saucepan over medium-low heat and slowly bring the water up to temperature (ideally 60°C or 140°F). You should see tiny bubbles forming, but the liquid must not simmer.
5. Just as the water is about to reach a rapid simmer (around 82°C/180°F), remove the kombu immediately. If the kombu boils, it releases bitter compounds and mucilage, which ruins the Dashi.
6. Increase the heat and bring the water to a rapid, rolling boil.
7. Turn off the heat entirely. Immediately add the 0.7 oz (20 grams) of katsuobushi flakes, ensuring they are all submerged.
8. Let the bonito flakes steep undisturbed for 3 to 5 minutes until they sink to the bottom. Do not stir or boil the bonito, as this releases astringent flavors.
9. Line a fine-mesh sieve with cheesecloth or a paper towel and place it over a clean bowl. Carefully pour the contents of the saucepan through the strainer.
10. Do not press or squeeze the bonito flakes in the sieve. Let gravity do the work to ensure a clean, crystal-clear broth. Use the fresh Ichiban Dashi immediately, or cool it rapidly and store for up to 3 days.