Serves 20
15 min
Basic Japanese Dashi
Recipe GLPRc1ab389531a5d9
A foundational Japanese stock made by gently steeping dried kombu seaweed and bonito flakes in hot water. This aromatic, umami-rich broth serves as the base for countless Japanese soups, sauces, and dishes. Ready in just 15 minutes with minimal ingredients.
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Ingredients
2 quarts Water
1 ounce Dried kombu seaweed
1 ounce Dried bonito flakes
Directions
Pour the water into a large pot and bring it to a gentle simmer over medium heat.
Once simmering, add the dried kombu seaweed and let it steep for approximately 5 minutes without boiling vigorously—maintain a calm simmer to extract its delicate flavors.
Remove the kombu from the water with tongs or a slotted spoon and discard.
Add the dried bonito flakes to the hot water and immediately remove the pot from the heat.
Let the bonito flakes steep in the hot water for about 3–5 minutes until they sink to the bottom.
Carefully pour the dashi through a fine-mesh strainer or cheesecloth into a clean container, leaving behind the bonito sediment. Your dashi is now ready to use.
