Dashi simmering?

[geryon]

So after some internet scouring and a handful of test runs, I've got some questions about making basic konbu/katsuobushi dashi. All the recipes I've found have you soak the konbu awhile, bring it just to the boil, then cut the heat and add X amount of bonito flakes. Steeps for a few minutes, then strain and use. Some folks then tell you to make second dashi with the same solids and new water. However, every batch I've made is very delicate/mild, bordering on flavorless. Is there a reason not to simmer the first batch for longer? In Japan, alone, for the holidays and wanting to perfect my miso soup, donburi, kare raisu, etc... Any thoughts?

Thanks!

[scubadoo97]

I don't do second dashi. Just soak the kombu and cook with the bonito flakes strain and add other ingredients like mushrooms, miso and green onions.

[Richard 16]

Well, obviously the first question is: are you using enough of either?

I use a *lot* of katsuobushi ((aalthough not ass mucch aas Ireon Chef Well, obviously the first question is: are you using enough of either?

I use a *lot* of katsuobushi and allow the kombu and katsuobushi to sit for a long time. I also add some dried shitaki mushrooms during the cooking, slice thinly and add them to the strained stock - a rule of thumb for me is to allow the mushrooms to fully rehydrate before straining. If I'm really feeling fancy I'll add a little dried onion while cooking and strain them out too.