Dashi Broth

Authentic Dashi Broth Recipe

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Dashi is a fundamental Japanese broth that serves as the base for many traditional dishes, including soups and sauces. Made primarily from kombu (dried kelp) and bonito flakes, it offers a delicate umami flavor that enhances the taste of various recipes.

This simple recipe requires minimal ingredients and is quick to prepare, making it an essential component in Japanese cooking.

Easy Dashi Broth Recipe

This dashi broth is prepared by steeping kombu in water and adding bonito flakes, resulting in a clear, flavorful liquid. The recipe takes about 20 minutes to prepare and yields approximately 4 cups of broth.

Ingredients

  • 4 cups water
  • 1 piece (about 10 cm) kombu (dried kelp)
  • 1 cup bonito flakes (katsuobushi)
  • Optional: a splash of soy sauce or mirin for seasoning

Instructions

  1. Prepare the Kombu: Wipe the kombu with a damp cloth to remove any dirt. Do not wash it, as this can remove flavor.
  2. Heat the Water: In a pot, combine the water and kombu. Heat over medium heat until just before boiling. Remove the kombu when small bubbles start to form (about 5-10 minutes).
  3. Add Bonito Flakes: Once the kombu is removed, add the bonito flakes to the pot. Bring to a gentle boil and then remove from heat.
  4. Strain the Broth: Let the bonito flakes steep for about 5 minutes, then strain the broth through a fine-mesh sieve or cheesecloth to remove the flakes.
  5. Season (Optional): If desired, add a splash of soy sauce or mirin to enhance the flavor before using the broth in your recipes.

Cook and Prep Times

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes

Nutrition Information

  • Servings: 4 cups
  • Calories: 10kcal
  • Fat: 0g
  • Protein: 2g
  • Carbohydrates: 0g

This recipe is used in many of my 45 Delicious and Easy Japanese Recipes. Just click that link to see all the amazing options!

Jeff Campbell
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