Recipe(tried): Julie -- 3 dashi recipes for you

Ichiban Dashi
[Although this is the basic bonito stock, it's primarily used to make clear
soups, lightly flavored stewed vegetable dishes, and chawan-mushi (steamed egg
custard)]

4-5 cups cold water
2-1/2 - 3 inches kombu seaweed
20-25 grams katsuo-bushi (bonito shavings)

1. Wipe the surface of kombu lightly with a wet cloth.
2. Place the kombu and water in a saucepan, and over high flame, bring water
to a few seconds short of boiling. (Under NO circumstances should you allow
the water to boil!)
3. Remove kombu, and reduce to low flame. At this point, you have kombu stock
which some people prefer for certain dishes, but do not allow the kombu to cook
because it'll start to smell and cloud the water.
4. Immediately add the katsuobushi and allow the mixture to simmer over low
flame. Once again, DO NOT allow the mixture to boil!
5. Skim the foam and debris that rise to the surface.
6. Run the stock through a strainer that's covered with paper towels or
cheesecloth. DO NOT squeeze the moisture out of the bonito shavings.Niban Dashi
[This is used for miso soups, dipping sauces for tempura and soba, and saltier
stewed dishes.]

4-5 cups cold water
Kombu and katsuo-bushi used to make Ichiban Dashi
Additional 5-10 grams of katsuo-bushi

1. Place the kombu and bonito used earlier in water, and bring to a simmer
over low flame.
2. Allow the mixture to simmer (not boil!!) for about 3 minutes.
3. Add the fresh bonito shavings, and repeat the earlier procedure for Ichiban
Dashi.
4. Strain the mixture, and squeeze all the moisture out this time.Niboshi Dashi
[This is an alternative to Niban Dashi.]

16-24 niboshi pieces (they are small, dried sardines)
4-5 cups water

1. Remove the heads and intestines of the niboshi sardines.
2. Soak the niboshi in water for 30 minutes.
3. Bring the mixture to a simmer over low flame. (Once again, DO NOT allow
the water to boil!!)
4. Simmer for about 5 minutes, remove and strain the mixture immediately.

If you have leftover dashi, it'll be okay for 2-3 days refrigerated, and it'll
keep for a month if you freeze it.