How to Make Dashi (Japanese Soup Stock)
Dashi is used in Japanese cooking for a variety of soups and dips. This soup stock is known for its umami flavor and is easy to make at home!
Servings: 4 cups
Ingredients
- 10 g dried kelp kombu
- 10 g dried bonito flakes katsuobushi (1 cup)
- 4 1/4 cups water
Instructions
- Cut or break the kombu into several pieces.
- In a large enough saucepan, add the water and the kombu pieces. On medium heat, slowly bring to almost a boil. Skim any residue or foam as needed. Turn off heat as you start to see bubbles. Remove kombu with tongs and save for other use or discard.
- To the saucepan add the dried bonito flakes, stir through and bring to a boil. Once it starts to boil, remove from heat and let steep for 10 minutes.
- Strain the dashi through a fine-mesh sieve over measuring bowl. Press wet bonito flakes to extract as much liquid as possible. Discard or save the katsuobushi for other use.
- Use right away for soup base of choice or store in the refrigerator covered for 5 days or in the freezer for up to 2 weeks.
Video
Nutrition
Calories: 9kcal | Carbohydrates: 0.2g | Protein: 2g | Fat: 0.01g | Saturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Cholesterol: 2mg | Sodium: 25mg | Potassium: 24mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.1mg