Fast one today for a quick work lunch shio ramen.
Ingredients
- 600mL cold water
- 9.5g yakiago (basically half a fish)
- 5.5g rausu kombu
- 2g shaved fermented bonito flakes
Method
- Combine water, yakiago, and kombu
- Heated the pot on low fire to 172°F
- Held at 172°F for 30 minutes
- Took off the fire and added bonito flakes
- Strained through cheesecloth + fine mesh strainer
Tasting Notes
- I tasted the dashi before I added the bonito, and there was a little bit of grilled/charcoal flavor, but was otherwise mostly kombu flavored.
- After adding the bonito, the soup had a nice, delicious balance
- I need to try higher amounts of yakiago to get a feel for the flavor
Niban (Second Use)
- Added water to the pot and heated up to 172°F and held for an hour or so
Niban Tasting Notes
- No more charcoal flavor, but a very light watery katsuo dashi remained