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Ichiban Dashi (Primary or First Fish/Seaweed Stock)


                 1qt                          Water

½ oz                        Kombu (kelp), dried

½ oz                        Katsuo (dried bonito)


  1. Wipe kombu with a damp towel
  2. Place in a pot and simmer on low heat for ten minutes
  3. Remove kombu and add katsuo
  4. Remove pan from heat and allow katsuo to settle on the bottom (1o minutes
  5. Strain
  • Ingredients for making dashi can be used again resulting in a second stock. This second stock can be cooked longer to extract flavor from the seaweed and bonito

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