Dashi Broth Recipe: How to Make Dashi Broth in 10 Minutes by Chef Gigi
Dashi is a very simple broth that is one of the cornerstones of Japanese cooking. It is made with kombu (dried kelp) and bonito fish flakes. The results produce an amazing flavorful clear broth. Use as you would broth or stock to enhance all your soups and stews. Freeze in ice cube trays to use for an immediate pan sauce.
Prep Time: 5 minutes
Cook Time: 10 minutes
- 4 cups filtered water
- 2- to 3-inch piece of kombu
- 1/2 - 3/4 cup loosely packed dried bonito flakes
Here's how to make it:
- In a 1-quart saucepan over medium heat combine 3 cups of the water and kombu. Bring to a boil. Remove the kombu from the water just before it comes to a full boil. Do not allow the kombu to boil. (Your broth will result in a bitter flavor and also become cloudy if kombu is allowed to boil.)
- Once the kombu is removed, add the bonito flakes and reduce to a simmer. Simmer for an additional 1 minute. Remove the pan from heat and allow the bonito flakes to steep in the pan for an additional 5 minutes, or overnight for a deep rich flavorful broth.
- Strain the bonito flakes into a cheesecloth-lined mesh strainer. Add the additional 1 cup of filtered water. Use or store in an airtight jar in the fridge up to a week. Freeze up to one month. Makes approximately 4 cups.
Take 30 seconds and join the 30Seconds community and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.
Related Products on Amazon We Think You May Like:
Bonito Flakes $6 & Up
Kombu $4 & Up
Mesh Strainers $4 & Up
Cheesecloth $4 & Up
30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.