Dashi Diaries #5

Ingredients

• 600ml water
• 21g urume
• 20g katakuchi niboshi
• 5.7g rausu kombu
• 5g senmoto negi green ends
• 2g ginger sliced
• 1 small garlic clove

Method

• Soaked kombu and dried fish for a couple hours-ish
• Brought to 172°F on low fire over ~30 minutes
• Added negi, ginger, and garlic and let simmer at 172°F for 30 more minutes before straining through cheesecloth

Tasting Notes

• Very strong fish flavor
• Surprisingly bitter soup
• Would try again with less urume and more niboshi to see if it’s really the urume, and then branch out to try yakiago

Niban (Second)

• Heated to 172°F and held for an hour

Niban Tasting Notes

• Much less strong all around, but still quite bitter