Japanese Dashi broth is truly the epitome of Japanese flavor. This natural umami-rich stock is derived from kombu, dried kelp slices, and further enhanced with katsuobushi, bonito flakes, which are meticulously prepared through boiling, smoking, fermentation, and air-drying processes. Dashi is the soul of Japanese cuisine, serving as a more health-conscious alternative to chicken or beef broth. Fresh Dashi is best consumed on the same day it is made. This recipe yields enough for four small bowls of miso soup. For convenience, you can make extra and freeze it for up to three months. This top-rated basic Dashi takes approximately 15 minutes to prepare and is definitely worth trying. Don’t wait any longer, let’s start making it together!
Ingredients for Japanese Dashi: Kombu 10g, Bonito Flakes 20g, Water 1000g
Steps for Making Japanese Dashi:
Step 1: The main ingredients of Japanese Dashi are kombu and bonito flakes. Bonito flakes, also known as katsuobushi, are a type of tuna that undergoes a complex process of boiling, smoking, fermentation, and air-drying before being shaved into thin slices.
Step 2: In an 18-inch pot, measure out 10 grams of kombu and 1000 grams of water, and soak for 1 hour, preferably not less than 30 minutes. Do not rinse the kombu; if necessary, gently wipe it with a very dry kitchen towel.
Step 3: Simmer the mixture over medium-low heat to allow the nutrients and flavors of the kombu to dissolve better. This is especially important if the soaking time is less than an hour. Do not bring the water to a full boil; remove from heat when the kombu floats and small bubbles start to appear. Boiling the water can cause impurities and mucilage to be released from the kombu, affecting the clarity of the final product.
Step 4: Remove the kombu and let the broth cool slightly off the heat. While waiting, measure out 20 grams of bonito flakes.
Step 5: Pour the bonito flakes into the kombu broth and continue to simmer over medium heat.
Step 6: Once boiling, immediately remove from heat to prevent a fishy smell. Place a cheesecloth or kitchen paper over a sieve and strain the broth.
Step 7: Do not discard the strained bonito flakes and kombu. Squeeze out excess water from the bonito flakes, cut them into small pieces, and slice the kombu into thin strips. In a small frying pan, add oil and sesame oil, then sauté the bonito flakes until they are dry. Add the kombu strips and season with 1 tbsp Sake, 0.5 tbsp Mirin, and 1 tbsp soy sauce. Sprinkle with sesame seeds and stir-fry until dry and fluffy. Serve this with white rice for a taste of happiness.
If you find yourself pressed for time and unable to prepare homemade stock, consider using these dehydrated, concentrated stock cubes as an alternative. While they may not be as healthy as natural options, they still offer a delightful flavor.
These stock cubes are readily available in Canada through Amazon and large Chinese supermarkets, and can also be found on domestic e-commerce platforms like Taobao.
In addition to making soup, they can be used as a substitute for chicken essence in stir-frying and mixing dishes.
