Dashi stock (ichiban dashi)

Ichiban dashi translates literally to “first stock” and it is one of the most fundamental components of Japanese cuisine. It is incredibly versatile and often used for soups, stews and simmering liquids. Where a European stock recipe may involve bones or vegetables being simmered for hours to extract flavour, ichiban dashi relies on the umami-rich compounds in kombu seaweed and bonito flakes (katsuobushi), and is ready in minutes.