Authentic Japanese Dashi Broth (Bonito Fish Stock)
Dashi is an essential foundation for Japanese cuisine, imparting a deep umami flavor to soups, stews, and sauces. This simple yet versatile broth is traditionally made using high-quality ingredients like konbu (dried kelp) and bonito flakes, making it a staple in homes and restaurants across Japan. Preparing a large batch allows you to freeze portions for future use, ensuring you always have this aromatic stock on hand to elevate your dishes.
4
Servings
N/A
Calories
3
Ingredients
Ingredients
Water
4 1/2 cups (N/A)
Dried kelp (konbu)
6 inches (Wipe with a damp cloth and cut into strips)
Bonito flakes
1 cup (N/A)
Instructions
1
Begin by gently wiping the konbu with a damp cloth to remove any surface debris, taking care not to wipe off the white residue, which contains umami flavor.
2
Cut the konbu into strips to enhance its infusion in the water.
3
In a medium pot, combine the water and konbu strips. Heat over medium until just before boiling, then remove the konbu. This step ensures the flavor is infused without bitterness.
4
To stop the broth from boiling, add 1/4 to 1/2 cup of ice water, lowering the temperature to maintain a gently simmering point.
5
Add the bonito flakes to the pot and bring the mixture back to a boil briefly before removing it from heat.
6
Allow the bonito flakes to settle to the bottom, signifying that the stock is ready. This typically takes a few minutes.
7
Strain the dashi through a fine cheesecloth or a coffee filter placed over a sieve, transferring the clear stock to another pot.
8
Use the freshly made dashi in your favorite recipes or allow it to cool before pouring into ice cube trays to freeze for long-term storage.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Dashi?
Dashi is an essential foundation for Japanese cuisine, imparting a deep umami flavor to various dishes like soups and stews.
What are the primary ingredients in this dashi recipe?
The primary ingredients are water, dried kelp (konbu), and bonito flakes.
How do I prepare the konbu before cooking?
Gently wipe the konbu with a damp cloth to remove surface debris, ensuring you do not remove the white residue.
Why should I leave the white residue on the konbu?
The white residue on the dried kelp contains essential umami flavor for the broth.
Why is the konbu cut into strips?
Cutting the konbu into strips helps to enhance the infusion of flavor into the water.
When should the konbu be removed from the pot?
The konbu should be removed from the pot just before the water reaches its boiling point.
What happens if I boil the konbu?
Boiling the konbu can cause the broth to become bitter.
Why is ice water added to the broth?
Ice water is added to lower the temperature and maintain a gently simmering point before adding bonito flakes.
How much ice water should I add?
You should add between 1/4 to 1/2 cup of ice water.
When are the bonito flakes added to the stock?
Add the bonito flakes after the water temperature has been lowered with ice water.
How long should the mixture boil after adding bonito flakes?
The mixture should be brought back to a boil only briefly before being removed from the heat.
How do I know the dashi is ready after adding bonito flakes?
The stock is ready once the bonito flakes have settled to the bottom of the pot.
How long does it take for the bonito flakes to settle?
It typically takes a few minutes for the flakes to settle.
What is the best way to strain the dashi?
Strain the dashi through a fine cheesecloth or a coffee filter placed over a sieve.
Can I use a coffee filter for straining?
Yes, a coffee filter placed over a sieve is an effective way to get a clear stock.
How should I store leftover dashi?
You can allow it to cool and then pour it into ice cube trays to freeze for long-term storage.
What types of dishes is dashi used for?
Dashi is used as a base for soups, stews, and various Japanese sauces.
How many servings does this recipe provide?
This recipe makes approximately 4 servings.
What is the total count of ingredients needed?
There are 3 main ingredients: water, konbu, and bonito flakes.
How much water is required for this recipe?
The recipe calls for 4 1/2 cups of water.
How much konbu is used?
The recipe uses 6 inches of dried kelp (konbu).
How many bonito flakes are needed?
You will need 1 cup of bonito flakes.
Is dashi considered a staple in Japan?
Yes, it is a staple in homes and restaurants throughout Japan.
What is the flavor profile of dashi?
Dashi provides a deep, aromatic, and umami-rich flavor profile.
What category of food does this fall into?
This recipe is categorized under 'Stocks'.
Is this recipe considered authentic?
Yes, it is an authentic Japanese dashi broth recipe.
Can I use dashi for cooking basics?
Yes, it is one of the most fundamental cooking basics in Japanese cuisine.
Can I freeze dashi for later use?
Yes, freezing portions allows you to always have aromatic stock on hand to elevate your dishes.
What does 'umami' refer to in this recipe?
Umami refers to the savory taste provided by the kelp and fish flakes.
Should the stock be clear?
Yes, straining it through cheesecloth or a filter ensures a clear and clean stock.