Thick slices (dried bonito, Soda bonito, or mackerel)

First Dashi

【Ingredients】
  • Thick Slices　30g
  • Water　　　 1ℓ
  1. Boil the water in a pot.
  2. When it is boiled, drop the thick slices in a pot.
  3. Simmer it on medium heat for twenty to twenty five minutes.
  4. Turn off the oven and drain the broth in a strainer.

Second Dashi

【Ingredients】
  • Used up slices from the first Dashi
  • Water　　500~600mℓ
  1. Boil the water in a pot.
  2. When it is boiled, drop the used up slices in a pot.
  3. Boil for twenty minutes.
  4. Turn off the oven and drain the broth in a strainer.

First Dashi:
The color and taste are strong. Good match with Soba Dashi or the dish with a strong taste.



Second Dashi:
Enjoy the slight smell and taste of the Dashi, which matches well with Miso-soup, and it can be used widely for home cooking.



※Bonito, Soda bonito, and mackerel all share this recipe.

※Some people give Used-up-Dashi to their pets, but make sure to ask the vets if it is okay. Some of it is too hard to bite for small pets.




 

How to make Soba Dashi


◆ Dilute 3 to 4 parts First Dashi to 1 part “Kaeshi” for cold Soba dipping. Dilute 7 parts First Dashi to 1 part “Kaeshi” for hot Soba soup.


How to make *Kaeshi


【Ingredients】
  • ● Sweet Sake　　50cc
  • ● Sugar　　　　 50g
  • ● Soy sauce　 250g

  1. １．Simmer the sweet Sake in a small saucepan on low heat.


  2. ２．When the Sake has tiny bubbles, add sugar and mix them slowly.


  3. ３．When the sugar is melt, add soy sauce.


  4. ４．Be careful not to burn.


  5. ５．When all the ingredients are mixed, turn off the heat and let the sauce cool down.(You can keep Kaeshi in a clean jar in the fridge for six months.)


*”Kaeshi” is commonly used as the sauce for Soba, and it can also be used for many kinds of Japanese cuisine such as Nimono, stir fries, and many.