Takashis Dashi Recipes

Steps:

• Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.
• Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.
• Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
• Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.
• Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.

Steps:

• Combine the kombu with the cold water in a donabe or Dutch oven and let soak for at least 20 minutes. (If time permits, soaking for 2 to 3 hours or up to overnight is even better. In this case, use a separate bowl for soaking, then transfer the contents to the donabe when they are ready.) When the kombu is soft, cut some slits in it with scissors so the kombu will release more flavor.
• Set the donabe over medium-low heat and slowly bring the liquid with the kombu to a low simmer, about 30 minutes. Remove the kombu (see Tip).
• Increase the heat to medium and bring the liquid to a high simmer, about 5 minutes, then immediately turn off the heat. Add the katsuobushi all at once, then let it settle under the surface of the liquid, about 2 minutes. Gently strain the dashi through a fine-mesh sieve into a large bowl. (Resist the temptation to press the katsuobushi to extract more flavor, or you'll end up with a dashi that tastes more overtly fishy than oceanic.) Dashi keeps, refrigerated, for a few days.

Steps:

• Place kombu and 9 cups water in a large pot; let soak at room temperature for at least 20 minutes and up to overnight.
• Place pot over high heat and bring to a boil. Remove kombu and discard. Reduce heat to a simmer and gently stir in katsuobushi. Let simmer for 10 minutes. Strain through a fine mesh sieve into a 2-quart container.