This series will likely be a haphazard mess, with missing explanation and context. Consider it data points in a study of good dashi.
Ingredients
- 9.8g ma kombu, unwashed
- 12.5g niboshi, 10g katakuchi 2.5g iriko
- 30g thick fermented katsuo
- 11g medium dried scallop (source unknown), washed
- 1.2L cold water
Method
- Combined everything into a pot
- Heated to 160°F on low (took about 30 minutes to get to temp)
- Held for 30 more minutes at 160°F
Tasting Notes
- Very fish forward. Delicious.
- Scallop provides an extra sweetness and fishy dimension