Katsuo (Bonito) + Kombu (Kelp) Ichi (1)ban Dashi

Cup of Yum
1. Clean the kelp with a well wrung out damp cloth, place the kelp in a container with water and let it stand overnight in fridge. *1
2. Transfer the kelp and water into a saucepan.
3. Heat it over medium heat and when the tiny bubbles form remove the kelp pieces out of the saucepan. *2
4. Turn the heat up little higher and when small bubbles start rise up to the surface, add Katsuo bonito flakes and turn the heat off. *3
5. Wait for a few minutes or for the bonito flakes sink to the bottom of the saucepan.
6. Strain the dashi into a large bowl with a sieve lined with a kitchen paper towel. *4
7. Squeeze the dashi stock gently through the kitchen paper towel.
8. Use it for cooking or store in the fridge. *5

Katsuo (Bonito) + Kombu (Kelp) Ni ban (2) Dashi

1. Place the ingredients leftovers from the Ichiban dashi and water into a saucepan.
2. Heat it over medium heat.
3. Turn the heat off just before it boils, and add the extra Tatsuo bonito flakes into the saucepan. *3
4. Wait for a few minutes or for the bonito flakes to sink to the bottom of the saucepan.
5. Strain the dashi into a large bowl with a sieve lined with a kitchen paper towel. *4
6. Squeeze the dashi stock gently through the kitchen paper towel.
7. Use it for cooking or store in the fridge. *5

Katsuo (Bonito) + Niboshi ( Dried sardine)

1. Pluck off heads and remove entails of the dried baby anchovies.
2. Place the prepared dried anchovies in a small saucepan over low-medium heat to dry roast them for a few minutes without using any oil.
3. Fill a container with cold water and add the dry roasted infant anchovies.
4. Let it stand overnight. *1
5. Place the steeped anchovies and water in a saucepan over medium heat and bring it to the boil.
6. When the stock boils, turn the heat down to low and simmer it for 3-5 minutes.
7. Remove any scum off the surface as often as it necessary.
8. Turn the heat off and add Katsuo bonito flakes into the saucepan.
9. Wait for a few minutes or for the bonito flakes to sink to the bottom of the saucepan.
10. Line a sieve with a sheet of kitchen paper towel and place it over a large bowl. *4
11. Use the dashi stock for cooking or store in the fridge. *5

Kombu (Kelp) + Dried Shiitake Mushrooms

1. Clean the kelp and mushrooms with a well wrung out damp cloth.
2. Fill a container with the kelp, mushrooms and cold water.
3. Let it stand overnight in fridge.
4. Remove the kelp and shiitake mushrooms next morning. *4
5. Use the dashi stock for cooking or store in the fridge. *5