Dashi

Dashi is basically a dried and smoked bonito fish broth | stock infused with kombu, a seaweed rich in glutamates or umami. This Japanese staple is used to make miso soup, ramen, Okonomiyaki and many other Japanese dishes.

Makes: 1 quart

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Feb 2017 | Issue #121

Dashi

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Dashi is basically a dried and smoked bonito fish broth | stock infused with kombu, a seaweed rich in glutamates or umami.

• CuisineAsian, Japanese

Servings	Prep Time
32 ounce	5 minute

Cook Time	Passive Time
5 minute	10 minute

Servings Prep Time 32 ounce 5 minute

Cook Time Passive Time 5 minute 10 minute

Dashi Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Dashi is basically a dried and smoked bonito fish broth | stock infused with kombu, a seaweed rich in glutamates or umami. CuisineAsian, Japanese Servings Prep Time 32 ounce 5 minute Cook Time Passive Time 5 minute 10 minute Servings Prep Time 32 ounce 5 minute Cook Time Passive Time 5 minute 10 minute

Ingredients

• 4 cup water filtered if needed
• 1 ounce kombu, dried, available here: Emerald Cove Silver Grade Pacific Kombu
• 1 ounce katsuobushi, Dried Bonito Flakes (skipjack tuna) flakes

Servings: ounce

Units:MetricUS Imperial

Instructions

• Place the water and kombu in a pot over low heat. When the liquid comes to a simmer, turn off the heat and add the bonito flakes, stirring to infuse it fully into the broth. Allow it to sit for 5 – 10 minutes, then strain, discarding the solids or use them to make a second running's dashi and repeat the process. Cooled dashi will last in the refrigerator for up to a week.