📝 About This Recipe
Dashi is the soulful heartbeat of Japanese cuisine, a clear and shimmering broth that provides the fundamental 'umami' base for everything from miso soup to elegant clear consommés. This particular 'Awase' (combined) style utilizes the synergistic power of glutamate from kombu and inosinate from katsuobushi to create a flavor profile that is deeply savory yet incredibly delicate. Mastering this foundational stock is the first step toward achieving professional-grade Japanese flavors in your home kitchen.
🥗 Ingredients
The Infusion Base
- 6 cups Filtered Water (cold and high quality for the cleanest flavor)
- 20 grams Dried Kombu (roughly a 4x4 inch square; do not wash off the white powder)
The Umami Boost
- 30 grams Katsuobushi (dried bonito flakes; high-quality thin shavings are best)
Optional Refinements
- 1/4 teaspoon Sea Salt (only if using immediately as a standalone broth)
- 1/2 teaspoon Usukuchi Soy Sauce (light colored Japanese soy sauce for a hint of salt without darkening the broth)
👨🍳 Instructions
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1
Begin by gently wiping the surface of the kombu with a damp cloth to remove any grit, but be careful not to scrub away the white crystalline powder (mannitol), as this contains the concentrated umami flavor.
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2
Place the 6 cups of cold filtered water into a heavy-bottomed medium saucepan and add the kombu. Let it soak for at least 30 minutes (up to 3 hours) to begin the extraction process cold.
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3
Place the saucepan over medium-low heat. The goal is to bring the water to a very slow simmer—this should take about 10 to 12 minutes.
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4
Watch the pot closely; as soon as small bubbles begin to rise from the bottom and the water begins to quiver (just before a boil), remove the kombu immediately. Boiling the kombu will make the dashi slimy and bitter.
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5
Once the kombu is removed, increase the heat slightly and bring the liquid to a full boil for just 5 seconds to stabilize the temperature.
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6
Add 1/4 cup of cold water to the pot to slightly lower the temperature, then add the katsuobushi (bonito flakes) all at once.
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7
Allow the liquid to return to a very gentle simmer, then immediately turn off the heat. Do not stir the flakes, as this will cloud the broth.
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8
Let the katsuobushi steep in the hot liquid for about 2 to 3 minutes, or until the flakes naturally sink to the bottom of the pan.
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9
Set a fine-mesh sieve over a large bowl or heatproof container. Line the sieve with a double layer of cheesecloth or a sturdy paper towel for maximum clarity.
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10
Slowly pour the dashi through the lined sieve. Let it drain naturally; do not squeeze or press the bonito flakes, as this will release fishy oils and make the dashi cloudy.
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11
If using the dashi immediately for a clear soup (Osumashi), stir in the sea salt and usukuchi soy sauce now to enhance the natural sweetness.
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12
The resulting liquid should be a pale, clear gold with a clean, smoky, and oceanic aroma.
💡 Chef's Tips
Never boil the kombu, as it releases unpleasant tannins and mucilage that ruin the clarity. Use the highest quality katsuobushi you can find; large, thin shavings provide a more refined flavor than fine powder. Save the used kombu and bonito flakes to make 'Niban Dashi' (second dashi) or simmer them with soy and sugar to make a tasty furikake topping. If you have time, cold-steeping the kombu in the refrigerator overnight produces an even cleaner and sweeter base. Always use filtered water, as chlorine or heavy minerals in tap water can mask the delicate nuances of the kelp.
🍽️ Serving Suggestions
Use as the base for a traditional Miso Soup with silken tofu and wakame. Serve as 'Osumashi' (clear soup) with a single shrimp, a sprig of mitsuba, and a twist of yuzu peel. Use it to poach vegetables like eggplant or daikon radish for a healthy 'Nimono' side dish. Combine with soy sauce, mirin, and sugar to create a homemade dipping sauce for Tempura or Soba noodles. Pair the finished broth with a chilled glass of dry Junmai Sake to complement the umami notes.