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Epicurious
Bon Appétit

Dashi

By Tadashi Ono and Harris Salat

5.0

(1)

Image may contain Coffee Cup and Cup
Photo by Peden & Munk

The base for countless dishes in Japanese cooking. This method requires just 30 minutes to soak the kombu, unlike some that call for overnight soaking.

Recipe information

  • Yield

    4 servings

Ingredients

2 (6x5-inch) pieces dried kombu
1 1/2 ounces bonito flakes (about 3 packed cups)

Preparation

  1. Step 1

    Combine kombu and 8 cups water in a large saucepan. Let sit until kombu softens, 25–35 minutes. Bring to a boil over medium heat. Immediately remove from heat; fish out kombu and discard.

    Step 2

    Add a splash of water to pot to cool liquid slightly. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer gently, skimming off any foam, 5 minutes. Let steep off heat, 15 minutes.

    Step 3

    Strain dashi through a fine-mesh sieve or cheesecloth-lined colander into a medium bowl; do not press on solids.

  2. Do Ahead

    Step 4

    Dashi can be made 2 days ahead. Let cool; cover and chill.

TagsStockJapaneseEast AsianAsianSeaweedKombuNut FreeDairy FreeGluten FreeVeganVegetarianKetoMake Ahead5 Ingredients or FewerSimmerBon Appétit
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