How to make dashi

1. Ichiban dashi (clear soup)
   
2. Niban dashi (general)
   
3. Konbu dashi (tofu)
   
4. Niboshi dashi (miso soup)

1. Ichiban Dashi
Ingredients:
10 cm square of konbu (10g dried kelp), 10-20 g dried katsuobushi, 5 cups of water.

1. Wipe surface of kelp, removing dirt and sand by slightly damp kitchen towel.
2. Place water and kelp into pot, heat them on middle (rather low) flame.
3. Remove kelp when kelp comes up on surface. If you boil dashi, it becomes slimy and murky.
4. Just before it comes to a boil add katsuobushi at once, after 10 seconds turn off flame.
5. Prepare strainer covered with thin cloth on top.
6. When katsuobushi are sinking down place it on the strainer. Reuse the ingredients for 2nd dashi.

2. Niban Dashi
Ingredients:
Recycled Kelp and katsuobushi from 1st dashi, 5 cm square Kelp, 3 cups water, 5 g katsuobushi.

1. Place recycled ingredients and a new piece of kelp into pot with water, start heat.
2. Add katsuobushi when it come to a boil. Continue heat on low flame for 10 minutes.
3. Stop heat, put it on strainer covered with a thin cloth on top.

3. Konbu Dashi
Ingredients:
15 cm square dried kelp, 5 cups water.

1. Soak in water for 2 hours.

4. Niboshi Dashi
Ingredients:
Niboshi (dried baby sardines), 5 cups water.

1. Remove head and guts from niboshi, place them in pot, start heat. For adding flavor and taste, toast them lightly before use.
2. Keep flame middle (rather low) to simmer for 10 minutes, while skimming scum.
3. Stop heat, put it on strainer with thin cloth on top.