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Ingredients
- 5 c. water (1 c.= 200 ml) dry kobu 10 x 10 cm.
- 20 gm dry bonito chipped off into small pcs
Directions
- 1.1 Soak kobu into water till it doubles (approx.30 minutes.)to extract umami.
- Remove kobu. This is called kobu-dashi(soup). If kobu is not available, justwater is also OK.
- 1.2 Bring to a boil. Put small pcs of dry bonito at once, then boil it for 10 sec.
- (not minutes.) and turn off the fire.
- 1.3 Wait till all dry bonito sink to the bottom(10-15sec.) then strain.
- This soup is called the 1st dashi(Ichiban-dashi)
- 1.4 Put this boiled dry bonito back to the pot and add in water(a half quantity ofthe first one)Then boil it for 20 minutes. This thick brown color soup is calledthe 2nd dashi(Niban-dashi).
- Prior to explaining how to cook them, I need to explain how to make dashi-soup,the basic soup in Japanese dishes. Although there are some types of dashi,
- here is my favorite way with dry bonito(katsuobushi) and dry kobu(seaweed).
- Kobu-dashi is used with sake when cooking sushi-rice. (See the below 2.)
- The 1st dashi is suitable for sumashi-jiru(translucent/soft Japanese soup)
- since the smell ofbonito is very subtle. Of course this is available to cook miso-soup. On the other hand,the 2nd dashi has stronger smell than the 1st dashi, so it is suitable for miso-soup orsoy sauce & sugar taste dishes, not subtle taste dishes. This method is very traditional way.
- It is fact which currently most families in Japan use instant dashi(just put it in boiled water).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1185g | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 47mg | 2% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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