Is dashi the same as broth or stock?

Dashi is different from Western broth or stock. While broth is often simmered for hours, dashi is made quickly and gently to extract umami without heaviness.

What is a good substitute for dashi?

You can use a dash of soy sauce or shirodashi (white soy sauce) to impart flavors that are similar to dashi. The taste will not be the same but you will get the umami and slight saltiness.

Is there a dashi brand you can recommend?

Yes, the brand is called Kanoya. Kanoya is a brand that has been around since 1893 and offers high quality dashi powder (up to 30 different flavors). Some of their dashi can be found online such as Amazon.

How to Make Dashi

Name: How to Make Dashi
Prep time: 5 min
Cook time: 20 min
Total time: 55 min
Cuisine: Japanese
Ingredients: 6 cups water; 20 grams kombu (preserved kelp).; 4 cups katsuobushi (dried, shaved bonito flakes)

How to Make Dashi

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Dashi is a Japanese soup stock made from kombu and bonito flakes. It adds a clean, savory umami flavor and is commonly used in miso soup and noodle dishes.

Author: Caroline Phelps
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Yield: 6 Cups 1x
Category: Soup
Method: Boiling
Cuisine: Japanese
Diet: Low Calorie

Ingredients

Units Scale

6 cups water
20 grams kombu (preserved kelp).
4 cups katsuobushi (dried, shaved bonito flakes)

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Instructions

Add the water and kombu to a stockpot and let kombu steep at room temperature for at least 30 minutes (you can soak the kombu for up to 6 hours if you have the time to wait).
Place a medium pot over medium heat and bring to a boil.
Remove the kombu right before the water reaches full boil.
Turn the heat off and allow the liquid to cool slightly (you can also add a tablespoon or two of cold water to cool quicker).
Add the bonito flakes and stir until they soak the water. Bring the dashi to a boil again
Once boiling, decrease the heat to low and simmer for 5 minutes, skimming off any foam that rises to the top.
Turn off the heat and let steep for 15 minutes.
Strain the liquid through a cheesecloth or a fine sieve to remove bonito flakes from the liquid.
The dashi can be used immediately or stored in the fridge for up to 1 week.

Notes

Vegan dashi: Skip the bonito flakes and use 40 grams of kelp to infuse more kelp flavor. Skip steps 5, 6, and 7.

WHAT TO DO WITH USED BONITO FLAKES AND KOMBU

Reusing katsuobushi (bonito flakes)

The best way to reuse bonito flakes is to make this easy furikake recipe. Furikake is extremely easy to make and can be used as a rice topping, for onigiri, and as a seasoning for pasta and other noodles dishes.

Reusing kombu

I learned this trick from my mother who hates to waste any food.

Slice the kombu into strips and pan fry for a few minutes.
Drizzle a little sesame oil and soy sauce and fry for a few seconds. Eat as a side with rice and other pickles.

kombu

Nutrition

Serving Size: 1/2 cup
Calories: 11
Sugar: 0g
Sodium: 266mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 0.2g
Fiber: 0g
Protein: 0g
Cholesterol: 5mg

Find it online: https://pickledplum.com/how-to-make-dashi/