Dashi

>>7953521
it depends if you want good stock or optimally cooked kelp

>>7953521
you boil the dashi for flavour and nutrients in the broth, you don't leave it in the soup. It's for making stock.

Soak for 30 minutes in room temp water, then bring up to just beginning to boil. Remove Dashi, add in your katsubushi, reduce to simmer and stir occasionally for 10 minutes. Strain stock through cheese cloth or muslin. You now have Nip Stock for Miso Soup/just about everything else (since it's the base of a lot of sauces)

>>7953652
>>7953626
I understand you don't leave it in the soup. Normally I make stock with kelp and anchovies since there's a korean grocer nearby. Korean stock recipes say to boil for 10+ minutes and remove, but I've read dashi recipes that say to remove immediately after the water starts boiling. I'm just wondering about the pros and cons of each method.

>>7953669
If you remove it just when the boil starts, you can re-use the dashi for a second stock. That extra 10 minutes probably uses it out. Up to you.

>>7953521
when it boils for extended period of time, my understanding is this makes it bitter. I cook until boil then a minute or two more

>>7953521
first method:ichiban dashi
second method:niban dashi

>>7953521
The nips will take it out right before it boils so they can use it once more to make a different kind of stock. The first pass is more refined and has more umami flavors, the second is more cloudy but perfectly useable.

Koreans don't do this, they essentially make both at once in the same pot. Personally I go with the Korean method because having slightly cloudy stock that I'm about to dump a bunch of miso paste inside doesn't really phase me. Plus you can use less of the ingredients at a time

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>>7953521

>>7956127
That's actually what I do as well for my miso soup, since it's a bother to restore and I don't make use dashi that often. Cheers.