Ichiban Dashi Ingredients

• Water 2L
• Dried kelp 40g
• Katsuobushi 60g

Niban Dashi Ingredients

• Water 2L
• Leftover Ichiban Dashi ingredients
• Katsuobushi 30g

Important Notes

• Heat the water with dried kelp to ~80°C and hold for 10 minutes (typically ~60°C if we have time, like 1 to 2 hours).
• Do not boil — higher temperatures will cause bitterness.
• Remove the kelp after 10 minutes.
• When the broth reaches ~90°C, add the katsuobushi (hot, but not boiling).
• Turn off heat and extract gently.

Niban Dashi

• Add leftover Ichiban Dashi ingredients to fresh water.
• Boil until ~10% of the water has reduced.
• Add 30 g katsuobushi, then immediately extract.
• Do not overcook after adding katsuobushi.