Kombu Bonito Dashi
Learn the simple steps to prepare Kombu Bonito Dashi, a savory Japanese stock essential for adding depth to your cooking recipes.
Ingredients
- 4 cups water (1 liter)
- 1 piece kombu (about 4 x 4 inches)
- 1 cup bonito flakes (about 15g) loosely packed
- salt to taste
Instructions
- Wipe the kombu gently with a damp cloth to remove any excess white powder. Do not wash it under water, as that will remove much of the umami.1 piece kombu
- Place the kombu in a saucepan with the water and let it soak for 30 minutes to 1 hour (optional but deepens flavor).4 cups water
- Slowly bring the water with kombu to a near-boil over medium heat. Just before it starts boiling (you’ll see small bubbles), remove the kombu. Boiling kombu can release bitterness.
- Add the bonito flakes to the hot kombu water. Let it simmer gently for 30 seconds, then turn off the heat.1 cup bonito flakes
- Strain the broth through a fine mesh sieve or cheesecloth into a bowl or container. Don’t squeeze the flakes—you want a clean, delicate flavor.
Notes
- Do not boil kombu to avoid bitterness—remove it just before boiling.
- Use fresh bonito flakes for the best flavor and clearer broth.
- Leftover kombu and bonito flakes can be reused once for a lighter second dashi.
- Store dashi in the fridge up to 3 days or freeze for longer storage.
- Perfect base for soups, stews, and simmered dishes—customize to taste!
Nutrition
Serving: 4cups | Calories: 197kcal | Carbohydrates: 0.1g | Protein: 39g | Fat: 0.003g | Saturated Fat: 0.003g | Cholesterol: 40mg | Sodium: 450mg | Potassium: 513mg | Fiber: 0.01g | Sugar: 0.003g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 8mg | Iron: 0.02mg