Basic Dashi Stock (Ichiban/First Dashi, Niban/Second Dashi)

Basic Dashi Stock (Ichiban/First Dashi, Niban/Second Dashi)

I've calculated the amounts to use up a 100 g pack of bonito flakes in 3 batches. This recipe will teach you how to make ichiban/first dashi, niban/second dashi, how to use up the konbu seaweed used in dashi, how to store dashi, etc.

Ingredients: 1 liter's worth

10-15 g
Bonito flakes
about 35 g
Water (for the ichiban/first dashi)
1 liter + 100 ml (added water)
Water (for the niban/second dashi)
500 ml
Additional bonito flakes (only if necessary)
15 g


1. Soak the konbu seaweed in water (for the ichiban/first dashi) overnight.
2. Heat water and konbu seaweed from Step 1. When it comes to a boil, remove the konbu seaweed. Add extra water plus all the bonito flakes at once and bring to a boil. Turn off the heat as soon as it boils.
3. When the bonito flakes sink to the bottom (in 2-3 minutes) either scoop out or strain the dashi through paper towels.
4. Put the used konbu seaweed and bonito flakes in water for niban/second dashi and bring to a boil. Simmer over low heat for 5 minutes. If adding adding more bonito flakes for flavor, add 1/2 the amount used for the ichiban dashi.
5. Store dashi you'll use right away in a pot (it'll keep for 2-3 days). To store dashi longer (up to 3 weeks) pour into ice trays, or into a plastic ziplock bag and freeze flat.
6. Use ichiban-dashi for clear soups and miso soups, and other dishes that call for it. Use niban-dashi for simmered dishes and the like.
7. I recommend simmering niban-dashi and konbu seaweed used for making dashi with vegetables in a pressure cooker. The dashi flavor penetrates the vegetables, and the konbu seaweed becomes soft and silky. You can enjoy a lot of vegetables this way.
8. Try cooking daikon radish slices (with the sharp edges rounded off) with konbu seaweed, salt, and sugar in a pressure cooker for 10 minutes for a light and mild flavored dish.

Story Behind this Recipe

I thought of a way to efficiently use up the 100 g pack of bonito flakes I use all the time.