Kombu (Kelp) & Katsuobushi Dashi

*Katsuobushi (Dried, Fermented and Smoked Bonito Flakes)
Ingredients
Water 4 cups
Kombu (Kelp) 15cm long
Katusobushi 1 cup
Method
1. Clean the surface of Kombu (Kelp) with wet tea towel or paper towel. Soak the Kombu in the water for about 30 minutes. Put this on a medium to low heat. Remove the Kombu before it starts boiling.
2. Once the water starts boiling, add Katsuobushi and remove from the heat.
3. Once the Katsuobushi has settled on the bottom of the pan, strain the stock through a fine ladle strainer or cloth.

Iriko Dashi

*Iriko (Small Dried Sardines / Anchovies) can be also called Niboshi.
Ingredients
Water 4 cups
Iriko a handful
Method
1. Add a handful of Iriko to 4 cups of water and boil for 8 or 10 minutes. *Note: I recommend to remove head and gut from the fish before adding to the water to reduce the bitter taste in the stock.  Remove head first, then remove gut.
2. Remove Iriko before using the stock.
*Note: Do not waste the fish.  You can cook ‘Tazukuri’ using them.

Shiitake Dashi

*Use Dried Shiitake
See how to dry Shiitake >
Ingredients
Water 4 cups
Dried Shiitake (Dried under sun) 30 to 40g
Method
1. Wash and clean the surface and soak them in Cold Water for 2 to 3 hours for sliced Shiitake, or for a day for whole Shiitake.
2. Drain the Dashi before using. Use the reconstituted Shiitake for cooking.

Instant Dashi

Ingredients
Water 4 cups
Dashi Powder 2 teaspoons *Read the instruction on the package
*Many different types of instant dashi powder are available from Japanese/Asian grocery shops. Popular ones are Katsuobushi (Bonito), Kombu (Kelp), Iriko (Sardines / Anchovies), Mixed Fish and Shiitake. Choose good quality dash powder.
Method
1. Pour the water into a pan and add the Instant Dashi Powder and bring to the boil. It doesn’t get much easier than this!

Shiro Dashi

*Shirodashi (Concentrated dashi stock. Already seasoned with Salt, Light Soy Sauce and Mirin.)
Ingredients
Shiro Dashi
Water
Method
1. Simply dilute the Shiro Dashi with water to taste.
*Shiro Dashi is often used as seasoning like Soy Sauce. It has concentrated ‘Umami’ and can be used for many dishes. Be aware that ‘Shiro Dashi’ could be quite sweet.