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.
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.
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
Servings: ounce
Units:
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.
Sean Paxton

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