Dashi Diaries #3

Ingredients

• 5g rausu kombu
• 3g thin fermented bonito shavings
• 500mL cold water

Method

• Combined water and kombu in a pot
• Soaked kombu uncovered on the stove until it was softened
• Brought the pot up to a simmer (200°F ish)
• Skimmed any scum that appeared on the surface
• Took off the fire until the temperature was down to 180°F
• Put back on the fire and held at 180°F for 45 minutes until the dashi had turned more golden in color
• Killed the fire and added katsuobushi at 172°F and steeped for 5 minutes before straining through a cheesecloth.

Tasting Notes

• Clear flavor and very refined
• Delicious miso soup
• No real notice of lost quality by “overheating” the kombu