Recipe of Ultimate Basic Dashi Stock for the First Pressing

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Before you jump to Basic Dashi Stock for the First Pressing recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Run the stairs. Walk up the stairs to where you live or work as opposed to using the elevator. While this will be difficult to do if you live on or if your job is on a seriously high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is totally do-able. Even if you do live or work on one of the top floors, you can still get out of the elevator first and climb up the stairs the rest of the way. Most people will choose to be sluggish and take an elevator instead of opting for exercise on the stairs. Even if you only have just one flight to climb, climbing along it during the day is a great way to get additional exercise.

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We hope you got insight from reading it, now let's go back to basic dashi stock for the first pressing recipe. To make basic dashi stock for the first pressing you only need 3 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to prepare Basic Dashi Stock for the First Pressing:

1. Prepare 1400 ml of Water.
2. Get 15 of cm Kombu.
3. Take 30 grams of Bonito flakes.

Steps to make Basic Dashi Stock for the First Pressing:

1. Wipe off the konbu seaweed with a dish cloth. Put the water in a pot, add the konbu seaweed and let it sit for 30 minutes to 1 hour. Turn on the heat and remove the kombu just before the water boils..
2. Turn off the heat for a moment. Add the bonito flakes and turn on the heat again. Simmer for 1-2 minutes and turn off the heat. Skim the scum off the surface..
3. When the bonito flakes sink to the bottom of the pot, pour through a fine-mesh strainer lined with paper towels..
4. You can make niban dashi (second dashi), by adding more bonito flakes to the konbu and bonito flakes you just used..

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