Recipe of Quick Basic Dashi Stock (Ichiban/First Dashi, Niban/Second Dashi)

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Before you jump to Basic Dashi Stock (Ichiban/First Dashi, Niban/Second Dashi) recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money In The Kitchen.

Remember when the only people who cared about the natural environment were tree huggers and hippies? That's a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared obligation we have for turning things around. Unless everyone begins to start living a lot more eco-friendly we won't be able to resolve the problems of the environment. This needs to happen soon and living in ways more friendly to the environment should become a goal for every individual family. The kitchen area is a good place to start saving energy by going much more green.

Although it may not taste as good, baking food in the microwave rather than in the oven will save you a packet of money. The energy used by cooking in an oven is greater by 75%, and possibly this small amount of knowledge will spur you on to use the microwave more frequently. When it pertains to boiling water and steaming vegetables, you can save a great deal of electrical power and do the job faster with countertop appliances rather than a stove. You will be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned method, but you would be wrong. Mainly if you make certain the dishwasher is full prior to starting a cycle. Conserve even more money by air drying and also cool drying your dishes instead of heat drying them.

The kitchen on its own gives you many small methods by which energy and money can be saved. It is quite uncomplicated to live green, of course. Largely, all it takes is a little bit of common sense.

We hope you got insight from reading it, now let's go back to basic dashi stock (ichiban/first dashi, niban/second dashi) recipe. You can have basic dashi stock (ichiban/first dashi, niban/second dashi) using 5 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Basic Dashi Stock (Ichiban/First Dashi, Niban/Second Dashi):

1. Prepare 15 grams of Kombu.
2. You need 35 grams of Bonito flakes.
3. You need 1 liter of + 100 ml Water (for the ichiban/first dashi).
4. Prepare 500 ml of Water (for the niban/second dashi).
5. Provide 15 grams of Additional bonito flakes (only if necessary).

Instructions to make Basic Dashi Stock (Ichiban/First Dashi, Niban/Second Dashi):

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..

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