Choi Kang-rok's Bonito Dashi Broth

Name: Choi Kang-rok's Bonito Dashi Broth
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Kelp, appropriate amount; Bonito flakes, appropriate amount; Water, appropriate amount; 50ml water (cold water for temperature control)

A clean and impurity-free bonito dashi broth, made with water temperature and filter paper techniques by Chef Choi Kang-rok, featuring both first and second dashi.

30 min Difficulty Normal Sauces & basics

Main ingredients

KelpBonito flakes

Ingredients needed 4 servings

Kelp, appropriate amount
Bonito flakes, appropriate amount
Water, appropriate amount
50ml water (cold water for temperature control)

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Kelp Bonito flakes

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Recipe

If visible debris is on the surface of the kelp, wipe it clean. If it's in good condition, just lightly brush it off.
If the kelp doesn't fit the pot, soak it in water briefly, then gently press it down to fit.
Set the total kelp simmering time to 10 minutes. During simmering, gently shake overlapping parts of the kelp to spread them out.
When the water signals boiling, taste it and remove the kelp.
Increase the heat and once the water comes to a rolling boil, add about 50ml of cold water to slightly lower the temperature.
Add the bonito flakes when the water is at an optimal temperature, not boiling vigorously.
Once the bonito flakes are naturally submerged, strain immediately without letting them sit for too long.
At this stage, even with a fine sieve, fine particles can settle at the bottom, so be sure to use filter paper to strain and complete the first dashi.
Do not discard the remaining bonito flakes and kelp after straining; put them all back into the pot with water and boil.
Once the broth boils, simmer over low heat until about 10% of the initial volume is reduced, extracting the remaining flavor components.
Since the recycled ingredients will lack some flavor, add a small amount of fresh bonito flakes to enhance the taste and aroma.
Strain through a sieve lined with filter paper, just like when making the first dashi, to complete the rich-tasting second dashi.

Add kelp to water, simmer for 10 minutes while shaking, then remove when boiling.
Add cold water to slightly lower the temperature, then add bonito flakes and immediately strain through filter paper to make the first dashi.
Add water and new bonito flakes to the remaining ingredients, then simmer over low heat until concentrated to extract the second dashi.

Cooking tips

When adding bonito flakes, if the water temperature is too high or boiling vigorously, the broth may develop a bitter taste or off-flavors, so lowering the temperature with cold water is crucial.
Even with a fine sieve, fine particles will remain if filter paper or a cloth is not used. Using filter paper is recommended for a clean broth.
The clear and transparent first dashi retains a subtle aroma, while the second dashi, made by re-boiling and simmering, is darker but has a richer flavor. Use them separately according to your cooking needs.

Recommended for

Those who want to make their own clean and subtly umami-rich broth, the foundation of Japanese cuisine.
Those curious about detailed tips for straining a clear and transparent bonito dashi broth without impurities or residue.
Those who want to efficiently reuse kelp and bonito flakes from the first dashi to create a concentrated broth for simmering dishes.

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