Description
Dashi is a light Japanese broth made from kombu (seaweed) and katsuobushi (dried bonito flakes) that adds savory umami flavor to soups, noodles, and simmered dishes.
Ingredients
Units
Scale
- 5 cups cold water
- One piece of kombu (~10 g)
- 1 1/4 cup katsuobushi (dried bonito flakes)
Instructions
Tip: For convenience, you can also use instant dashi (hondashi) or dashi packets, simply steeping them in hot water according to the package instructions for a quick, flavorful stock.
- Place a piece of kombu in 5 cups of cold water.
- Slowly warm the kombu water over medium heat until it’s just about to boil. It’s important to not place it on high heat so that the kombu has enough time to steep in the water so that all the flavors can release!
- Remove the kombu and sprinkle in 1 1/4 cups of katsuobushi (dried bonito flakes) and let steep for a few minutes in simmering dashi.
- Remove the bonito flakes using a fine-mesh sieve. Your dashi is now ready.
Notes
- For a vegan dashi, stop after removing the kombu. This stock will still be plenty flavorful!
- Freshly made dashi can be stored in an airtight container in the fridge for up to 3 days.
- For longer storage, freeze dashi in portions (ice cube trays or small containers) for up to 1 month. Thaw in the fridge or gently heat before use.
- Avoid long-term room temperature storage: Dashi is highly perishable, so it should never be left out at room temperature for extended periods.
- Tip for convenience: Make a larger batch and freeze in small portions to have ready-to-use stock for soups, sauces, and simmered dishes anytime.
- Cook Time: 10 minutes