Ichiban Dashi (Basic Japanese Soup Stock) is a traditional Japanese recipe for a classic stock made from seaweed and flaked, dried, bonito that is used as the base for soups and stocks. The full recipe is presented here and I hope you enjoy this traditional Japanese version of: Basic Japanese Soup Stock (Ichiban Dashi).
Add the water to a large (about 6l) pan over high heat and bring to a boil. Drop in the kombu and allow the water to just return to the boil then remove the seaweed with tongs or a slotted spoon before setting aside.
Stir the flaked bonito into the boiling water then take off the heat. Allow the stock to rest, undisturbed for about 2 minutes, or until the bonito sinks to the base of the pan then skim any scum from the surface of the liquid with a slotted spoon.
Place a double thickness of muslin or cheesecloth in a sieve set over a large bowl and pour in the stock. Allow to drain through undisturbed. Remove the flaked bonito and set aside. The dashi stock can now be used as the base for a soup or stew.
If desired, the used kombu and katsuobushi can be used as the base for Niban Dashi.
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