10 - 30 mins
Less than 10 mins
This stock is widely used in Japanese cuisine. It has more fragrant and more intense umami than other dashi stock.
- To make this intense ichiban dashi stock, stir the bonito flakes into the kombu stock, then remove the pan from the heat and let sit for 2 mins.
- Strain the broth, pressing liquid from the flakes with the back of a spoon.