Dashi - Japanese Soup Stock

[Ruth_]

Discover the rich and umami-packed base of many Japanese dishes with homemade Dashi, a simple and essential soup stock.

**Ingredients**:
- 4 cups water
- 1 piece kombu (dried kelp), about 4x4 inches
- 1/2 cup bonito flakes (katsuobushi)

**Instructions**:
1. **Prepare the Kombu**:
- Wipe the kombu gently with a damp cloth to clean it, but do not remove the white powdery substance on the surface, as it adds flavor.

2. **Heat the Kombu**:
- Place the kombu in a pot with the water.
- Heat over medium heat until just before the water boils. Remove the kombu just as bubbles start to form, around 170-180°F (75-80°C).

3. **Add Bonito Flakes**:
- Add the bonito flakes to the pot and bring to a gentle boil.
- Once boiling, reduce the heat and simmer for about 30 seconds.

4. **Strain the Dashi**:
- Remove the pot from heat and let the bonito flakes settle to the bottom for a few minutes.
- Strain the dashi through a fine mesh sieve or cheesecloth into a bowl or another pot.

Your homemade Dashi is now ready to use as a base for soups, sauces, and many other Japanese dishes!

 

[𝐀 𝐋 𝐄 𝐗 𝐈 𝐔 𝐒]

Wow, this Dashi recipe sounds spot on—thanks for sharing! The combo of kombu and bonito flakes really is the secret to those rich umami flavors.

 

[benzie]

Discover the rich and umami-packed base of many Japanese dishes with homemade Dashi, a simple and essential soup stock.

**Ingredients**:
- 4 cups water
- 1 piece kombu (dried kelp), about 4x4 inches
- 1/2 cup bonito flakes (katsuobushi)

View attachment 5231

**Instructions**:
1. **Prepare the Kombu**:
- Wipe the kombu gently with a damp cloth to clean it, but do not remove the white powdery substance on the surface, as it adds flavor.

2. **Heat the Kombu**:
- Place the kombu in a pot with the water.
- Heat over medium heat until just before the water boils. Remove the kombu just as bubbles start to form, around 170-180°F (75-80°C).

3. **Add Bonito Flakes**:
- Add the bonito flakes to the pot and bring to a gentle boil.
- Once boiling, reduce the heat and simmer for about 30 seconds.

4. **Strain the Dashi**:
- Remove the pot from heat and let the bonito flakes settle to the bottom for a few minutes.
- Strain the dashi through a fine mesh sieve or cheesecloth into a bowl or another pot.

Your homemade Dashi is now ready to use as a base for soups, sauces, and many other Japanese dishes!

I love making dashi! I think straining it well is crucial to getting a clear, clean broth though. Have any tips for that?

 

[ReeseTaki]

Wow, dashi looks like a game-changer for adding authentic Japanese flavor! I bet it brings so much depth to soups and dishes. Thanks for sharing this recipe—I’m excited to try making it myself!

 

[corbin]

Dashi is the backbone of so many amazing Japanese dishes! The umami from the kombu and bonito flakes is unbeatable. I like to add a little shiitake for extra depth.