Homemade Dashi Stock
A clear, savory Japanese stock built from kombu and dried bonito flakes.
Dietary
Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Allergens
Fish
Dashi is the foundational stock of Japanese cooking, prized for its clean umami depth and light body. Made by gently steeping kombu seaweed and shaved bonito flakes, it takes under thirty minutes and forms the base for miso soup, simmered dishes, and noodle broths.
Ingredients
- 4 cups water
- 1 piece kombu (dried kelp), about 4 inches
- 1 cup katsuobushi (dried bonito flakes), loosely packed
Method
-
Wipe the surface of the kombu gently with a damp cloth to remove any grit, leaving the white powdery residue intact.
-
Place the kombu and water in a 6-quart saucepan and let it soak.
-
Set the saucepan over medium heat and slowly bring the water just to a simmer, watching closely so it does not boil.
-
Just before the water boils, remove and discard the kombu.
-
Add the bonito flakes to the pot and bring the liquid back to a gentle simmer.
-
Simmer briefly, then turn off the heat and let the bonito flakes settle to the bottom.
-
Strain the stock through a fine-mesh sieve lined with a paper towel or cheesecloth into a bowl, discarding the spent bonito flakes.
-
Use the dashi immediately or cool to room temperature before refrigerating in an airtight container.
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Homemade Dashi Stock
Dashi is the foundational stock of Japanese cooking, prized for its clean umami depth and light body. Made by gently steeping kombu seaweed and shaved bonito flakes, it takes under thirty minutes and forms the base for miso soup, simmered dishes, and noodle broths.
20 min 16 oz 10 cal
Ingredients
- 4 cups water
- 1 piece kombu (dried kelp), about 4 inches
- 1 cup katsuobushi (dried bonito flakes), loosely packed
Method
- 1
Wipe the surface of the kombu gently with a damp cloth to remove any grit, leaving the white powdery residue intact.
- 2
Place the kombu and water in a 6-quart saucepan and let it soak.
- 3
Set the saucepan over medium heat and slowly bring the water just to a simmer, watching closely so it does not boil.
- 4
Just before the water boils, remove and discard the kombu.
- 5
Add the bonito flakes to the pot and bring the liquid back to a gentle simmer.
- 6
Simmer briefly, then turn off the heat and let the bonito flakes settle to the bottom.
- 7
Strain the stock through a fine-mesh sieve lined with a paper towel or cheesecloth into a bowl, discarding the spent bonito flakes.
- 8
Use the dashi immediately or cool to room temperature before refrigerating in an airtight container.