So in diary #5, I was quite surprised by the flavor of the urume dashi. I decided to keep the dried fish count up but completely see how the flavor compared when I just used katakuchi iwashi.
Ingredients
- 600ml cold water
- 5.9g rausu kombu
- 40g katakuchi niboshi
- 3g senmoto negi green ends
- 5g ginger sliced
- 1 small crushed garlic clove
Method
- Combined niboshi, kombu, water and soaked for 2 hours
- Heated contents to 176°F (meant to go to 172°F) over 20 minutes (way too fast!)
- Added negi, ginger, and garlic and let steep for another 30 minutes around 172°F-176°F (kept letting it go too hot today)
- Strained through a fine mesh strainer
Tasting Notes
- Briny, salty, fishy! Delicious.
- Will try even less negi next time hehe
- Missing the bitterness from Dashi Diaries #5. So now I know that the urume I have needs to be used differently, and that the katakuchi can be scaled up without adding overwhelming bitterness.
Niban (Second Use)
- Added ~750mL cold water and heated to 172°F and held for an hour
Niban Tasting Notes
- This soup in niban form with spent niboshi and spent green onion leaned much more bitter than the ichiban dashi. I find this insight valuable, compared to a smoked fish niban dashi.