Description
Impart Japanese flavors to your dishes with this easy homemade dashi recipe.
Ingredients
Units
Scale
- 6 cups water
- 20 grams kombu (preserved kelp). For vegan dashi: Use 40 grams of kelp to infuse more kelp flavor since you won’t be using any bonito flakes.
- 4 cups katsuobushi (dried, shaved bonito flakes)
Instructions
- Add 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 pot over medium heat and bring to a boil.
- Remove kombu right before water reaches full boil.
- Turn heat off and allow liquid to cool slightly (you can also add a tablespoon or two of cold water to cool quicker).
- Add bonito flakes and stir until mixed in. Bring liquid to a boil again (for vegan dashi: skip step 5,6, and 7).
- Once boiling, decrease the heat to low and lightly simmer for 5 minutes, skimming off any foam that rises to the top.
- Turn off heat and let steep for 10-15 minutes.
- Strain liquid through cheesecloth or a fine sieve to remove bonito flakes from the liquid (straining through a couple paper towels will work in a pinch).
- Use dashi immediately or store in the fridge for up to 1 week.
Notes
Freezing dashi: Freeze unused dashi in an airtight storage bag or container for up to 1 month.
Nutrition
- Serving Size: 1/2
- Calories: 11
- Sugar: 0 g
- Sodium: 266.3 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 0.2 g
- Fiber: 0 g
- Protein: 2.4 g
- Cholesterol: 5.7 mg
