A simple dashi recipe. Dashi is a standard broth used in Japanese soup and hot pot. You can find the ingredient at your local Asian grocery store.

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Recipe Summary

prep:
5 mins
cook:
10 mins
additional:
20 mins
total:
35 mins
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wipe the kombu with a damp cloth to clean it, then cut into 1 inch pieces, and place into a saucepan along with the water. Let stand 15 to 20 minutes.

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  • Bring the kombu to a rapid simmer; reduce to a slow simmer over low heat. Sprinkle in the bonito shavings and simmer a few minutes more until the flakes have sunk to the bottom of the saucepan. Remove from the heat and let stand a few minutes. Strain through a mesh strainer before using.

Cook's Note:

To make a simple miso soup, I add 1 1/3 cups dashi to 1 1/2 tablespoons of miso paste. Add seasonal vegetables or diced tofu. (I like enoki mushrooms and lettuce; sliced daikon radish and carrots; and tofu with wakame.)

Nutrition Facts

12 calories; protein 2.9g 6% DV; carbohydrates 0.3g; fatg; cholesterolmg; sodium 32.6mg 1% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/01/2011
I tripled this recipe using 3 ounces of shredded kombu (kelp) instead of the 4 inch pieces called for and over 2 ounces of bonito flakes (so I used proportionally more of each ingredient than the recipe called for). I followed the method exactly. It was pretty bland. I added fish balls and cooked rice noodles to make a nice soup but wanted more from the broth. I don't know if it needed to steep longer or if I needed more of the kombu and bonito but it definitely needed more of something. However this is much better than my amateur attempts at bonito broth in the past so it has put me on the right track. Read More
(4)
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/31/2011
I tripled this recipe using 3 ounces of shredded kombu (kelp) instead of the 4 inch pieces called for and over 2 ounces of bonito flakes (so I used proportionally more of each ingredient than the recipe called for). I followed the method exactly. It was pretty bland. I added fish balls and cooked rice noodles to make a nice soup but wanted more from the broth. I don't know if it needed to steep longer or if I needed more of the kombu and bonito but it definitely needed more of something. However this is much better than my amateur attempts at bonito broth in the past so it has put me on the right track. Read More
(4)
Rating: 4 stars
02/10/2012
Good recipe and a tasty dashi will definatly use again. Read More
(2)