I’ve put together this recipe for “Ichiban Dashi” (First Dashi) made from kombu (kelp) and katsuobushi (bonito flakes), based on what I learned from a professional Japanese chef years ago. I also revisited my old notes and textbooks to make sure everything is accurate.
At the end, I’ll also introduce a convenient product that lets you enjoy authentic dashi easily at home.
What is Ichiban Dashi?
ChocoWhat’s “Ichiban Dashi”?
PonkumaIt’s the first extraction of dashi made from kombu and katsuobushi. It has a clear, delicate flavor with deep umami.
Perfect for dishes like clear soup (osuimono) or chawanmushi (savory egg custard) where you want the ingredients’ natural flavors to shine.
Ingredients for Ichiban Dashi
| Ingredient | Amount |
|---|---|
| Water | 1000 ml |
| Kombu | About 5g (10 cm square) |
| Bonito flakes | 40g |
How to Make Ichiban Dashi
- Wipe the kombu gently with a well-wrung damp cloth (don’t wash it).
- Place kombu and water in a pot. Slowly heat to about 65°C (when small bubbles start to appear around the edges), then turn off the heat and let sit for 20 minutes.
- Remove the kombu and bring the water to a full boil.
- Turn off the heat and add the bonito flakes.
(Do not stir.) - Strain the dashi through a fine cloth or paper towel placed in a strainer.
Done!
- Kombu’s umami (glutamic acid) is best extracted around 65°C.
- Boiling after removing the kombu helps eliminate any unwanted odors from the water.
- Bonito flakes’ umami (inosinic acid) comes out best at 95–98°C.
Avoid going over 100°C—it can bring out sour notes. - Use about 4% of the total water volume in bonito flakes for best flavor.
What is Niban Dashi? (Second Dashi)
ChocoWhat’s “Niban Dashi”?
PonkumaIt’s the second brew made from the kombu and bonito flakes used for Ichiban Dashi.
The flavor is milder, but has more depth and body—perfect for miso soup or nimono (simmered dishes).
Ingredients for Niban Dashi
| Ingredient | Amount |
|---|---|
| Water | 600 ml |
| Kombu | Used kombu from Ichiban Dashi |
| Bonito flakes | Used flakes from Ichiban Dashi + more if needed |
How to Make Niban Dashi
- Place the used kombu and bonito flakes in a pot.
- Add 600 ml of water.
- Heat over medium until boiling, then reduce to low heat and simmer for 5–10 minutes.
- Strain with a paper towel in a sieve.
(If the flavor is too light, add a handful of fresh bonito flakes.)
When You Want to Save Time and Effort
Let’s be honest—making authentic dashi can be a bit time-consuming and costly, right?
(Back when I wrote this recipe, I hadn’t discovered this amazing shortcut.)
That’s why, for special occasions, I now use “Kayanoya Dashi”.
Just drop the sachet in water and simmer. The flavor is shockingly good—truly restaurant quality with zero effort.
PonkumaIt makes tamagoyaki or chawanmushi taste like you got it from a fancy Japanese restaurant!