Ratios for making Dashi from Kombu and Katsuobushi

Im trying to figure out the correct balance between kombu and katsuobushi when making dashi. I have read here that the perfect ratio between the glutamate in kombu and inosinate in the katsuobushi is an equal 1:1 ratio.

The problem is how can one attain these ratios or is it pretty much guess work as you never really know how much of each acid in the kombu or katsuobushi. How do you know how much has been extracted, how long to soak each for etc ?

Or does it really make a difference if there is more of one or the other ?

I would appreciate if anyone has any tips on the best way to make the Awase dashi and how to achieve a good synergistic balance that amplifies umami ?

Best Answer

Measure both with weight, start with a ratio you find to be tasty and produce varying kombu to katsuobushi ratios in equal steps, preferably 3 or 5 variations in small batches. Make sure to keep liquids, temperature etc. as much of a constant as you can.

Taste all, make notes and have others taste test them as well. This process should be repeated each time the source of your katsuobushio or kombu changes.

Unless you live in Japan, consistency may be hit and miss.

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Quick Answer about "Ratios for making Dashi from Kombu and Katsuobushi"

2 quarts (2 liters) cold water (soft water is preferred)
2/3 oz (20 g) kombu (dry kelp)
2/3 oz to 1 oz (20 g to 30 g)shaved katsuobushi (also called hana-katsuo; smoked and dried bonito flakes)

How many sheets of kombu do I need for dashi?

Two Methods in Making Kombu Dashi: All you need is to put water and 1-2 kombu strips in a large bottle, let steep for 2-3 hours or more.

How much kombu should I use?

The ratio of water to ingredients: Allow for a minimum of 10 grams of kombu, and 10 to 15 grams of katsuobushi, per 1000 ml(1l) or 4 U.S. sized cups of water. If you're making a kombu-only dashi, you'll want to use at least 15 grams.

Do you need to rinse kombu?

Don't wash kombu under running water or in water; instead, wipe any dirt off it with a cloth. The whitish powder adds flavour; that is why you don't want to wash it away. It needs to be soaked at least 20 minutes before use, unless simmering it for dashi.

How do you cook dashi kombu seaweed?

Steep & Simmer (Nidashi) method

Clean the kelp with a well wrung out damp cloth briefly.

Fill a saucepan with the water and add kelp to steep for 30 minutes up to 1 hour.

Put the saucepan over medium heat. When the small bubbles form, turn the heat off. *4.

Remove the kelp and transfer the kombu dashi to storing jar. *3.

How to Make Dashi (The Ultimate Dashi Guide) (Recipe) だしの種類と作り方 (レシピ)

More answers regarding ratios for making Dashi from Kombu and Katsuobushi

Answer 2

Several years ago Dave Arnold tested a process for making dashi using an immersion circulator (sous vide). It is my go-to method. It does eliminate the variable of the katsuobushi, so does not entirely answer your question, but I find that it gives me consistently delicious results. As others have noted, there are many variables here, but at least this controls time, temperature, and amounts of the water and kombu. He settled on 10 grams of kombu per liter of water at 65C for 1 hour. It's easy and consistent. I would recommend reading the article and the comments. There is a lot of info there.

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