Dashi
- Total Time
- 35 minutes, plus at least 30 minutes soaking
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 6 cups
- ¾ounce/21 grams kombu (dried kelp), or the equivalent of 3 (4-inch-square) pieces
- 8cups cold water, preferably filtered
- 3very tightly packed cups/28 grams shaved katsuobushi (also called hana-katsuo; smoked and dried bonito flakes)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
13 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 37 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine the kombu with the cold water in a donabe or Dutch oven and let soak for at least 20 minutes. (If time permits, soaking for 2 to 3 hours or up to overnight is even better. In this case, use a separate bowl for soaking, then transfer the contents to the donabe when they are ready.) When the kombu is soft, cut some slits in it with scissors so the kombu will release more flavor.
- Step 2
Set the donabe over medium-low heat and slowly bring the liquid with the kombu to a low simmer, about 30 minutes. Remove the kombu (see Tip).
- Step 3
Increase the heat to medium and bring the liquid to a high simmer, about 5 minutes, then immediately turn off the heat. Add the katsuobushi all at once, then let it settle under the surface of the liquid, about 2 minutes. Gently strain the dashi through a fine-mesh sieve into a large bowl. (Resist the temptation to press the katsuobushi to extract more flavor, or you’ll end up with a dashi that tastes more overtly fishy than oceanic.) Dashi keeps, refrigerated, for a few days.
Tip
- If you like, you can even preserve the kombu by simmering it in soy sauce, mirin and sugar to create a sweet kombu garnish for Shalom Japan’s Lox Bowl.
Private Notes
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Cooking Notes
Anthony
Is it OK to freeze Dashi for later us without affecting its flavor?
Peter
Traditionally dashi is made in primary and secondary forms. The primary (subtle and "refined") is made is described here except DO NOT simmer the kelp but remove it as soon as the water comes to a simmer. Then bring water to a boil, remove from heat, and add the bonito. Let sit for 1 minute then strain. Secondary is more robust and is used for thick soups, noodle broths, and a cooking stock. Return bonito and kelp to pan with fresh water and simmer for 15-20 min, then strain. Dashi freezes well.
Jo
Easy to scale up or down with the gram measurements.
Sarah Ellen
yes you can freeze it
Frank
I found dashi is best used immediately. It doesn’t keep in the fridge but loses its edge like a Coke that goes flat. That said, finished soup, like with veggies, keeps and reheats well for a few days. Not so for miso soup.
MHorton
Love this!! So simple and flavorful. Feel like I’m back in Japan
Danielle Day
No need for scallops. Omg. This is perfect. I feel like I’m on vacation
Peter
Traditionally dashi is made in primary and secondary forms. The primary (subtle and "refined") is made is described here except DO NOT simmer the kelp but remove it as soon as the water comes to a simmer. Then bring water to a boil, remove from heat, and add the bonito. Let sit for 1 minute then strain. Secondary is more robust and is used for thick soups, noodle broths, and a cooking stock. Return bonito and kelp to pan with fresh water and simmer for 15-20 min, then strain. Dashi freezes well.
Sarah Ellen
yes you can freeze it
Anthony
Is it OK to freeze Dashi for later us without affecting its flavor?
Jo
Easy to scale up or down with the gram measurements.
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