Errr…Or maybe 4 or 5 steps! With another video! And with some waffling in between! And my friend the pimple that looks like another head! Sorry, I’ll stop with the exclamation marks now.
To be perfectly honest, I don’t make dashi as often as I used to, partly because I am a bad person but also because when I’m nearly hangry, every second counts and with dashi granules, I can make nekojiru in 4 minutes flat. Also, I am lazy and can’t always be bothered cleaning the wet bonito flakes out of the filter. Actually, more than either of those things I think it’s more that I just used to be in the habit and now I’ve fallen out of it; I used to make it every day.
The thing is, homemade dashi is about a million times faster to make than say, chicken or vegetable stock, and you’ve made that, right? Suffice to say, proper dashi makes everything Japanese taste better and making this video reminded me it only takes 3 easy steps. Just make someone else clean out the filter and you’ll be right. Also, please ignore the bit where I say something like 10cm equals 2 inches, it so doesn’t.
Want more videos? Here’s me making a hangrrr busting omelette.
What you’ll need to make Dashi
This video shows you how to make “ichiban” dashi which is the highest quality dashi and best for soups and anything in which you want the flavour of the dashi to be quite pronounced in but if you are frugal, you can reuse the flakes and kombu to make another lot of dashi that will be fine to use for something like nimono.
2 pots each big enough to hold the quantity of dashi you want
Water (I used 5 miso soup bowlsful because I wanted to make 6 bowls of miso)
A handful of bonito flakes
Some kombu (I used 3 pieces 10cm x 3cm or 4 inches x 1 inch)
A filter of some sort – I used a cloth coffee strainer but you can use a clean muslin cloth.