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Dashi simmering?

geryon Dec 20, 2007 09:38 PM

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?


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  1. Richard 16 RE: geryon Dec 20, 2007 11:39 PM

    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.

    1. scubadoo97 RE: geryon Dec 21, 2007 04:33 AM

      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.

      1. s
        SuchTaste RE: geryon Aug 10, 2013 05:53 PM

        Is it OK to soak kombu and dried shiitake in the *same* water overnight, or soak them separately? Advantages or disadvantages?

        1 Reply
        1. re: SuchTaste
          chefj RE: SuchTaste Aug 10, 2013 07:11 PM

          As long as you are careful not to allow the Sand from the soaking to get into the finished product it is fine to soak both at the same time.

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