Basic Dashi Stock (Ichiban/First Dashi, Niban/Second Dashi)

Soak the konbu seaweed in water (for the ichiban/first dashi) overnight.

Heat water and konbu seaweed from Step 1.

When it comes to a boil, remove the konbu seaweed.

Add extra water plus all the bonito flakes at once and bring to a boil.

Turn off the heat as soon as it boils.

When the bonito flakes sink to the bottom (in 2-3 minutes) either scoop out or strain the dashi through paper towels.

Put the used konbu seaweed and bonito flakes in water for niban/second dashi and bring to a boil.

Simmer over low heat for 5 minutes.

If adding adding more bonito flakes for flavor, add 1/2 the amount used for the ichiban dashi.

Store dashi you'll use right away in a pot (it'll keep for 2-3 days).

To store dashi longer (up to 3 weeks) pour into ice trays, or into a plastic ziplock bag and freeze flat.

Use ichiban-dashi for clear soups and miso soups, and other dishes that call for it.

Use niban-dashi for simmered dishes and the like.

I recommend simmering niban-dashi and konbu seaweed used for making dashi with vegetables in a pressure cooker.

The dashi flavor penetrates the vegetables, and the konbu seaweed becomes soft and silky.

You can enjoy a lot of vegetables this way.

Try cooking daikon radish slices (with the sharp edges rounded off) with konbu seaweed, salt, and sugar in a pressure cooker for 10 minutes for a light and mild flavored dish.