I decided to try to make some dashi yesterday and I followed [this](https://www.justonecookbook.com/how-to-make-dashi/#wprm-recipe-container-59130) recipe. After I took the kombu out it tasted about right. I then added the bonito and it just overpowered everything when I strained it out. Had to throw it out cause it was basically just slightly watered down fish sauce. So I figured I’d ask some people who had actually made some for a recipe?
3 comments
What the… checked the site you followed.
Step 5 and onwards is a big no no!
Next time when you get the chance, follow the recipe through to step 4 and try this.
Take out the konbu, with the pot completely off the stove/heat. Sprinkle the bonito and wait until all of it sinks to the bottom of the pot. (Could take like a minute or two) once everything sinks to the bottom, that’s when you know it’s time to drain. Remember, no boil 😆
Since Bonito is flaky and has way more “surface” to bring out flavor. Konbu, has less surface and is thick so needs boiling time.
Just too add, I like making bonito furikake instead of chucking the tasteless bonito into the bin 🤤
Make sure your bonito isn’t stale. It should be more smoky than fishy imo.
I think one cup of bonito is a lot. But I also don’t think one cup is 10g per the recipe. I would do half the amount and then taste it, you can always add more.
I do 20g konbu and 15g katsuoboshi for 8 1/2 cups of water. Simple as can be. Either let the konbu sit overnight/through the day in room temperature water, or you can put it in cold water and heat it up to medium heat slowly for 30mins if in a rush. Remove and heat the water to medium heat. Just before it gets a chance to boil, put the bonito in and let it sit until it falls to the bottom. Don’t let it go over 10mins. Voila. Great everything. Highly dependent on quality of konbu and katsuoboshi though.
Just One Cookbook recipes are great, and this one here is too aside from the fact that you don’t need to boil the katsuoboshi. Get it up to medium / almost boiling heat, then throw it on and wait for it to fall. It’ll come out great.
Also, I’m curious how you’re using it and seasoning it with? On its own it’s never very good and does indeed taste like smokey fish water.. but with seasoning (soy, mirin, sake) it’s fantastic.