Dashi Recipe
This homemade dashi recipe uses just kombu and bonito flakes to create a clear, savory base for your favorite Japanese meals. This umami-rich stock is a nourishing, flavor-packed staple that tastes just like authentic Japanese comfort food.
Servings: 5 cups
Ingredients
- 1 piece kombu 6x6-inch or 6 pieces kombu strips
- 6 cups water
- 1 cup bonito flakes tightly packed
Instructions
- Wipe the surface of the kombu seaweed with a kitchen towel or paper towel to remove any dirt. Do not remove the white powder on the kombu.
- In a stockpot, add the water and the kombu together. Let it steep for 30 minutes. Place the stockpot over medium heat and bring it to a boil. Remove the kombu immediately.
- Add the shaved dried bonito flakes and stir once to mix them in. As soon as the liquid boils again, reduce the heat to low and simmer for 5 minutes. Remove any scum that appears on the surface.
- Turn off the heat and let the liquid steep for 15 minutes. Strain it through a fine sieve, strainer, or cheesecloth. Don't squeeze the bonito flakes, as this will make the dashi cloudy and generate an unpleasant fishy smell. Discard the bonito flakes after use.
- You can refrigerate the dashi broth for up to 3 days or freeze it in an ice tray.
Video
Nutrition
Serving: 5cups | Calories: 158kcal | Carbohydrates: 0.05g | Protein: 32g | Fat: 0.002g | Saturated Fat: 0.002g | Cholesterol: 32mg | Sodium: 142mg | Potassium: 411mg | Fiber: 0.01g | Sugar: 0.002g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 9mg | Iron: 0.01mg