Ingredients:

  • 1 Litre (4 cups) Filtered or Soft Water
  • 20 grams Dried Kombu (Kelp), approx. 6x6 inch strip
  • 30 grams (1 oz packed) Katsuobushi (Bonito Flakes)

Instructions:

  1. Using a damp cloth, lightly wipe both sides of the kombu strip to remove dust. Do not wash or scrub away the white powdery residue (mannitol). Place the cleaned kombu and the water into a saucepan and let it soak for 30 minutes at room temperature.
  2. Place the saucepan over medium-low heat and warm very gradually (approx. 10–15 minutes). The goal is to extract flavor gently. Just before the water reaches a rolling boil (when tiny bubbles form rapidly, usually around 82°C / 180°F), remove the kombu strip immediately. Do not allow the kombu to boil.
  3. Turn the heat up slightly and allow the water to reach a full, rolling boil briefly (about 1 minute). Remove the pan completely from the hob and let the boiling subside for 30 seconds.
  4. Scatter the katsuobushi (bonito flakes) evenly over the surface of the hot water. Let the bonito flakes settle and sink naturally for 30–60 seconds. Do not stir or boil the flakes.
  5. Set a fine-mesh sieve (lined with cheesecloth, if using) over a clean bowl. Carefully pour the contents of the saucepan through the sieve. Do not press or squeeze the bonito flakes, as this will release bitter, cloudy sediment.
  6. The finished Ichiban Dashi should be crystal clear and pale golden. Use immediately, or chill and store in the refrigerator for up to 5 days, or freeze for up to 3 months.