Dashi Broth Recipe: How to Make Dashi Broth in 10 Minutes by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area

Soups
a year ago
Dashi Broth Recipe: How to Make Dashi Broth in 10 Minutes

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

You'll need:

  • 4 cups filtered water
  • 2- to 3-inch piece of kombu
  • 1/2 - 3/4 cup loosely packed dried bonito flakes

Special Equipment

Here's how to make it:

  1. 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.)
  2. 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.
  3. 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.

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Meredith Schneider
Mmmm Chef Gigi Gaggero, I want to try this. I’ve only made our own chicken broth.

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