Dashi

1. 1

   If using sardines or anchovies, rip off the heads and rip out the guts. Discard these, keeping the bodies.

2. 2

   Boil (any one or more of the above ingredients) stuff in water, as if you were making tea.

3. 3

   Filter the liquid or scoop the solids out of it.

4. 4

   The liquid is your dashi.

5. 5

   When only kelp (konbu) is used, you get kombu-dashi. This is bland, and appears to be unpopular for use in miso soup. A chunk of kelp about 6 inches across might be reasonable for a quart of broth.

6. 6

   When sardines or anchovies also used, you get niboshi-dashi. This seems to be the most popular choice for making miso soup. You might add a bit of sake in this case. About 10 little fish (guppy-sized) per quart of broth should do.

7. 7

   When both kelp (konbu) and bonito flakes (katsuo-bushi) are used, you get katsuobushi-dashi. This appears to be the second most popular choice for making miso soup. About 1 cup of bonito flakes per quart of broth should do.

8. 8

   At first you produce primary dashi (ichiban-dashi). This is good for clear soups. If you use the solids a second time, you get secondary dashi (niban-dashi). This is good for thick soups and for cooking vegetables.

No additional tips available.