Preparation

Instructions

• Heat the pot of kelp over medium-high heat. Once small bubbles appear around the edges of the kelp and it begins to swirl, reduce the heat to a simmer.
• Skip off any foam and adjust the heat to keep it just above a boil. Taste the kelp and remove it once the umami flavor is fully developed.
• How long does it take to release its umami flavor? Since different types of konbu require different cooking times, it's important to taste it to ensure it cooks for approximately 15-20 minutes. The broth left after removing the konbu is called konbu dashi, a type of vegetarian broth.
• After removing the konbu, add a small cup of water (not included in the recipe), lower the heat, and evenly sprinkle in the bonito flakes. The bonito flakes will sink initially, so taste it again when it floats up, then strain it through the prepared sieve.
• This process takes about five breaths; it doesn't need to be cooked for too long. Avoid pressing the bonito flakes when straining to prevent the release of unpleasant flavors.
• To preserve the broth, first heat it to around 50°C for low-temperature sterilization. After cooling, you can add Japanese pickled plums. If you want to make a second dashi, boil the removed konbu and bonito flakes again.

Important Tips

• Let the konbu soak in water and let it sit. Taste the water immediately after soaking to help you discern the umami flavor later.
• Keep the heat just above a boil, taste it, and remove the konbu once the umami flavor is fully released.
• Before adding the bonito flakes, add water or remove the pot from the stove to cool.
• Spread the bonito flakes evenly throughout the pot. Simmer for about 5 minutes, and turn off the heat once the bonito flakes begin to float to the surface.
• Strain through the prepared sieve. To prevent any unpleasant odors, do not press the bonito flakes to release the liquid.
• To make the second dashi, use the kelp and bonito flakes you just removed, and add more bonito flakes.