Dashi

also called dashi · ichiban dashi · ichiban-dashi · 出汁 · だし · first dashi · kombu and bonito stock · Japanese soup stock · sea stock · awase dashi

The table

Everything here that asks for dashi means this one: 45 minutes, and 30 of them are a soak.
1 piece(6 in, 15 g; wiped with a dry cloth, never rinsed)kombusoak cold 30 minheat to 150°F (65°C), lift the kombu outsteep 2 min off the heat, strain
6 cups(1.4 L)cold water
1 cup(10 g; loosely packed)katsuobushi
Keep the spent kombu and flakes: simmered again in fresh water for 10 min they give niban dashi, the plainer second stock a miso soup is properly built on.
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.5 things to get out.

Pans and tools

Before anything else

2soak cold 30 min

4steep 2 min off the heat, strain

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
42 mintwo waits that overlap count once
Needs you
none of itthe rest you can walk away from

The recipe itself says 45 min.

  1. soak cold 30 min

    30 minwalk awayfrom the start

  2. heat to 150°F (65°C), lift the kombu out

    10 minwalk away30 min in

  3. steep 2 min off the heat, strain

    2 minwalk away40 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need saucepan

Goes with

See how it is written
>> title: Dashi
>> category: Soups
>> tags: japanese, kombu, katsuobushi, stock, quick
>> counters: Ramen Shop
>> aka: dashi, ichiban dashi, ichiban-dashi, 出汁, だし, first dashi, kombu and bonito stock, Japanese soup stock, sea stock, awase dashi
>> pairs-with: shio-tare, shoyu-tare, shio-ramen
>> servings: 6
>> time: 45 min
>> step.1: Everything here that asks for dashi means this one: 45 minutes, and 30 of them are a soak.
>> step.2: soak cold 30 min
>> step.3: heat to 150°F (65°C), lift the kombu out
>> step.4: steep 2 min off the heat, strain
>> step.5: Keep the spent kombu and flakes: simmered again in fresh water for 10 min they give niban dashi, the plainer second stock a miso soup is properly built on.

Everything on this counter that asks for dashi means this one. It takes forty-five minutes and thirty of them are a soak.

Soak @kombu{1%piece}(6 in, 15 g; wiped with a dry cloth, never rinsed) in @cold water{6%cups}(1.4 L) in a #saucepan{} ~soak{30%min}, until the sheet has softened and gone slippery to a fingertip.

Heat @&(~1)kombu water{} slowly to 150°F (65°C) and hold it there ~steep{10%min}, then lift the kombu out. The surface should shiver and never bubble: boiled kombu turns the pot slimy and faintly bitter, and there is no taking it back out.

Steep @katsuobushi{1%cup}(10 g; loosely packed) in @&(~1)kombu broth{} off the heat ~steep{2%min}, until every flake has sunk, then pour it through a fine sieve without pressing on the flakes.

Keep the spent kombu and flakes. Simmered again in fresh water for ten minutes they give niban dashi, which is a second, plainer stock and what a miso soup is properly built on.