It is believed that Dashi was first produced as early as the 7th century, and many texts refer to it. It was in common use in the Edo period. The recipe that was used at Crown Tournament can be traced directly to the Ryōri Monogatari.
4. DASHI だし (BASIC STOCK)
Chip katsuo into good size pieces, and when you have 1 shō worth, add 1 shō 5 gō of water and simmer. Sip to test and should remove the katsuo when it matches your taste. Too sweet is no good. The dashi may be boiled a second time and used.
1 Gô (合) = 180ml = 6 ounces
1 Shô or Masu (升) = 1.804 liters = 60.8 ounces
1 To (斗) = 18.04 liters = 608 ounces = 4.75 gallons
1 Koku (石) = 180.4 liters = 47 gallons
1 Shô or Masu (升) = 10 gô (合)
1 To (斗) = 10 shô or masu (升)
1 Hyô (俵) = 1 "bale" or "bag" of rice = 4 to (斗)
1 Koku (石) = 10 to (斗) = 2.5 hyô (俵)
1 shô = 1.804 Liter = 1.906 quarts = 60.8 ounces = 7 3/4 cups
1 gô = 180ml = 6.08652 ounces = 3/4 cup
Chip katsuo (bonito) into good size pieces, and when you have 1 shō worth, add 1 shō 5 gō of water and simmer. Sip to test and should remove the katsuo when it matches your taste. Too sweet is no good. The dashi may be boiled a second time and used.
90.8 ounces of water
6 cups cold water
1 ounce dried kombu (kelp)
~1 cup dried katsuboshi (dried bonito)
10 x 10 cm square dried kombu (kelp)
1 cup of katsuobushi (bonito flake)
Pour the water into a container. Place the kelp and bonito flake into the container. Leave it over night (about 8 hours or more). Strain the kelp and bonito flake.
Storing Dashi Stock
Use straight away or leave in fridge for 1 day or in the freezer for about 3 weeks.
Servings: 1 cup
½ oz reserved kombu
1 oz reserved katsuobushi slightly wet
1 Tbsp toasted white sesame seed
2 tsp toasted black sesame seed
1 tsp sugar (add more to your taste)
2 tsp soy sauce
¼ tsp salt (kosher or sea salt; use half if using table salt) (add more to your taste)
Gather all the ingredients. Make sure the kombu and katsuobushi are well drained. Cut kombu into small pieces. Put kombu and katsuobushi in a saucepan and cook on medium-low heat until katsuobushi becomes dry and separated from each other. Cook on medium-low heat until the liquid is completely evaporated. Cook on medium-low heat until the liquid is completely evaporated.