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1
Soak the konbu seaweed in water (for the ichiban/first dashi) overnight.
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2
Heat water and konbu seaweed from Step 1.
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3
When it comes to a boil, remove the konbu seaweed.
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4
Add extra water plus all the bonito flakes at once and bring to a boil.
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5
Turn off the heat as soon as it boils.
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6
When the bonito flakes sink to the bottom (in 2-3 minutes) either scoop out or strain the dashi through paper towels.
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7
Put the used konbu seaweed and bonito flakes in water for niban/second dashi and bring to a boil.
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8
Simmer over low heat for 5 minutes.
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9
If adding adding more bonito flakes for flavor, add 1/2 the amount used for the ichiban dashi.
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10
Store dashi you'll use right away in a pot (it'll keep for 2-3 days).
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11
To store dashi longer (up to 3 weeks) pour into ice trays, or into a plastic ziplock bag and freeze flat.
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12
Use ichiban-dashi for clear soups and miso soups, and other dishes that call for it.
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13
Use niban-dashi for simmered dishes and the like.
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14
I recommend simmering niban-dashi and konbu seaweed used for making dashi with vegetables in a pressure cooker.
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15
The dashi flavor penetrates the vegetables, and the konbu seaweed becomes soft and silky.
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16
You can enjoy a lot of vegetables this way.
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17
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.
