Japanese Dashi Stock
Recipe GLPRd73b37ea3b16fb
A traditional Japanese dashi stock made from kombu seaweed and bonito flakes, creating a delicate, umami-rich broth that serves as the foundation for many Japanese soups and dishes. This aromatic stock is simmered gently to extract maximum flavor while maintaining its clean, subtle character. Perfect for use in miso soup, noodle broths, or as a base for other traditional Japanese recipes.
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Ingredients
4½ cups Water
Kombu seaweed, 4-inch square piece
1 cup Bonito flakes (katsuobushi), loosely packed
Directions
Pour the water into a 2-quart saucepan and add the kombu seaweed.
Place the saucepan over medium heat and warm until small bubbles just begin to form on the bottom of the pan and rise slowly to the surface—do not let it reach a full boil.
Remove and discard the kombu. Increase the heat to medium-high and bring the water to a rolling boil.
Scatter the bonito flakes evenly over the boiling water and remove from heat immediately. Allow the flakes to steep and settle in the hot water for about 2 minutes; some flakes will sink to the bottom.
Carefully pour the stock through a fine-mesh strainer lined with cheesecloth or a coffee filter to remove all solids, collecting the clear liquid in a clean container.
Use the dashi immediately while still warm, or cool to room temperature and transfer to an airtight container. Store in the refrigerator for up to 5 days.
