Dashi Diaries #9

Ingredients

• 1250g water
• 9.8g rausu kombu
• 30g thick katsuo
• 11g yakiago
• 12g niboshi, head and guts removed

Method

• Combine all ingredients into water and soaked overnight.
• Brought up to 172F over 40 minutes and held for another 30 minutes.

Tasting Notes

The dashi itself was quite delicious, but I messed up the shio tare and it didn’t have much balance in the end. I think the niboshi ratio could be lower, but the result of removing the heads and guts already creates a nice, cleaner-tasting dashi.

Niban (Second Use)

I did a second pot and used it as a random stock for a single-pot cheesy pasta type dish. It was really tasty done this way. A more subdued fish flavor on the niban run made it (imo) better to use as an all-purpose stock for randomc cooking.