I absolutely love this recipe because making my own dashi feels like tapping into culinary magic, transforming just a few simple ingredients into a rich, umami-packed broth that elevates any dish. Plus, there’s something incredibly satisfying about the ritual of gently coaxing flavors from kombu and bonito flakes, making every meal feel a bit more intentional and nourishing.
Dashi jiru is fundamental to Japanese cooking; the cooking water has a subtle yet impactful umami quality. The broth is made with 4 cups of water, 20 square inches of kombu, and 1 cup of bonito flakes.
These ingredients infuse the water with a light, aromatic quality and many flavors. They also infuse it with nutrients, which is part of why dashi in general is such a good base for soup.
Ingredients
Dried Kelp contains a wealth of iodine and is an excellent thyroid supporter.
It is also a flavor powerhouse, contributing essential umami to the broth.
Bonito Flakes: Protein-rich, amplifies umami; light and smoky.
Hydration essential, no calories, absorbs ingredient flavors: Water.
Ingredient Quantities
- 4 cups water
- 20 square inches kombu (dried kelp)
- 1 cup bonito flakes
Instructions
1. Kombu should be wiped first with a damp cloth to remove any surface dirt. This is not an occasion for scrubbing, as the white powder on the kombu is essential for flavor.
2. In a medium saucepan, combine the 4 cups of water with the washed kombu.
3. Soak the kombu in the water for at least 30 minutes. This helps to extract more flavor.
4. Following the soaking, position the saucepan over medium heat and gradually coax the water to a state just shy of simmering. Right before it reaches the boiling point (approximately 175°F or 80°C), lift the kombu from the saucepan.
5. Raise the heat a little to bring the liquid to a gentle simmer.
6. Put the bonito flakes into the water that is simmering. Allow them to steep in the water for 30 seconds to 1 minute. Afterward, turn off the heat.
7. Let the bonito flakes settle at the bottom of the saucepan, which should take about 5 minutes.
8. After the bonito flakes have settled, pour the liquid through a fine sieve or cheesecloth into a bowl to catch the bonito flakes. What you have now is the clear dashi stock—just don’t mistake it for the tuna kind.
9. Gently press the bonito flakes in the sieve to get out the rest of the liquid, and throw away the used bonito flakes.
10. Now that your dashi is ready, you can use it as a base for soups, broths, or any dish that calls for a high-octane umami flavor.
Equipment Needed
1. Damp cloth
2. Medium saucepan
3. Measuring cup
4. Cooking thermometer (optional, to check temperature)
5. Fine sieve or cheesecloth
6. Bowl
FAQ
- What is dashi used for?A fundamental ingredient in Japanese cooking is dashi, which is often used as a base for not only clear soups but also for stews and sauces, including miso soup, noodle dishes, and other such elements of what is called “sukiyaki.”
- Can I make dashi in advance?Indeed, dashi can be prepared in advance and kept for up to 3 days in the refrigerator. For longer storage, it can be frozen.
- Is there a vegetarian alternative to bonito flakes in dashi?Indeed, dried shiitake mushrooms can be used in place of bonito flakes for a vegetarian or vegan dashi. To do this, 2-3 dried shiitake mushrooms should be added to the water with the kombu.
- Can I reuse kombu and bonito flakes?Niban dashi can be made using kombu a second time. This variety of dashi is lighter in flavor than the first. It provides a dashi base that works well when you don’t want a dashi that overpowers the other flavors of a dish.
- How long should I soak the kombu?Soak the kombu in cold water for a minimum of 20-30 minutes before using heat, but know that the flavor will be enhanced with a longer soak.
- What do I do if kombu becomes slimy?If overcooked, kombu can turn into something quite different from what a cook might desire. Instead of slightly leathery, slick strips that will round out a dish, the “brisket” stage of kombu can yield something almost unappetizing. Plunge into boiling water just past the point of no return. Unappetizing, slimy.
Substitutions and Variations
If you cannot find kombu, use this substitute instead: 1 tablespoon wakame or a dash of soy sauce, for a hint of umami.
If you can’t find bonito flakes, try using 1 tablespoon of fish sauce or dried shiitake mushrooms. Either will provide a different depth and richness of flavor.
Pro Tips
1. Avoid Overheating the Kombu: While you’re heating the water with kombu, be careful not to let it boil. Boiling can cause the kombu to release a bitter taste, which can affect the delicate flavor of the dashi.
2. Reuse Kombu and Bonito: After making the first batch of dashi, you can reuse the kombu and bonito flakes to make a secondary, lighter dashi (known as niban dashi). Just add fresh water and repeat the process for a more subtle broth.
3. Quality Ingredients Matter: For the best flavor, try to find high-quality Japanese kombu and bonito flakes. Better ingredients will produce a richer and more flavorful dashi.
4. Adjust Flavor to Taste: Depending on how you plan to use the dashi, you might want to adjust the concentration. For a stronger dashi, use less water or more bonito flakes.
5. Storage: If you have leftover dashi, it can be stored in the refrigerator for up to 3 days or frozen for later use. Freezing in ice cube trays can make it easy to have small portions ready whenever you need them.
How To Make Dashi Jiru Recipe
My favorite How To Make Dashi Jiru Recipe
Equipment Needed:
1. Damp cloth
2. Medium saucepan
3. Measuring cup
4. Cooking thermometer (optional, to check temperature)
5. Fine sieve or cheesecloth
6. Bowl
Ingredients:
- 4 cups water
- 20 square inches kombu (dried kelp)
- 1 cup bonito flakes
Instructions:
1. Kombu should be wiped first with a damp cloth to remove any surface dirt. This is not an occasion for scrubbing, as the white powder on the kombu is essential for flavor.
2. In a medium saucepan, combine the 4 cups of water with the washed kombu.
3. Soak the kombu in the water for at least 30 minutes. This helps to extract more flavor.
4. Following the soaking, position the saucepan over medium heat and gradually coax the water to a state just shy of simmering. Right before it reaches the boiling point (approximately 175°F or 80°C), lift the kombu from the saucepan.
5. Raise the heat a little to bring the liquid to a gentle simmer.
6. Put the bonito flakes into the water that is simmering. Allow them to steep in the water for 30 seconds to 1 minute. Afterward, turn off the heat.
7. Let the bonito flakes settle at the bottom of the saucepan, which should take about 5 minutes.
8. After the bonito flakes have settled, pour the liquid through a fine sieve or cheesecloth into a bowl to catch the bonito flakes. What you have now is the clear dashi stock—just don’t mistake it for the tuna kind.
9. Gently press the bonito flakes in the sieve to get out the rest of the liquid, and throw away the used bonito flakes.
10. Now that your dashi is ready, you can use it as a base for soups, broths, or any dish that calls for a high-octane umami flavor.
