Authentic Japanese Dashi: The Ultimate Umami-Rich Soup Base

Discover the secrets of creating a flavorful Japanese dashi that will elevate your soups and sauces to new heights.

Unlock the essence of Japanese cuisine with this simple yet powerful dashi recipe. Using just two ingredients and water, you’ll create a umami-packed foundation that’s essential for miso soup and countless other Japanese dishes. The magic lies in the synergy between kombu seaweed and bonito flakes, infusing your stock with deep, complex flavors that will transform your cooking.

Authentic Japanese Dashi

Ingredients

• 2 quarts (2L) water
• 1 ounce (30g) dried kombu (see notes)
• 1 ounce (30g) packed dried bonito flakes (katsuobushi, see notes)

Directions

1. In a medium saucepan, combine water and kombu. Slowly bring the mixture to a bare simmer over medium heat, allowing the kombu to release its flavors. Once simmering, remove from heat and immediately add the bonito flakes. Let the mixture steep for 5 minutes, allowing the bonito to impart its smoky essence. Strain the liquid through a fine-mesh strainer, discarding the kombu and bonito flakes (or save them to make a second, milder batch of dashi). Your homemade dashi is now ready to use and can be stored in the refrigerator for up to 1 week.

Notes

Kombu and shaved katsuobushi can be found at Japanese grocery stores or in the Asian section of many large supermarkets. For the best flavor, look for high-quality, thick pieces of kombu and freshly shaved bonito flakes.