Dashi

Dashi

Pour 4 liters of water into a big pot add the kombu and let this sit for 4 hours.

Remove the eyes and gills from the fish head and toast the head and bones above a bbq or in a 200 degree oven. Do the same with the chicken necks, till they are nice and golden. Heat the broth to 90 degrees Celsius and then gently remove the kombu, add the toasted bones and head and simmer for 40 min.

Then take the kingfish bones out of the broth and add the toasted chicken necks. Simmer for 90 min. Then add the dried shiitake mushrooms and let simmer for 1 more hour. Meanwhile chop the the onions and spring onions. Drain the broth and add all of the onions. Simmer for 90 min.

Pass the dashi through a fine sieve and and reduce it to store as ice cubes.