Katsuo Dashi Bonito Stock Recipe

I can’t even express the excitement I feel when I make this kombu and bonito dashi—the soul-soothing, umami-packed elixir that’s the secret behind so many of my favorite Japanese dishes.

A fundamental component of Japanese cuisine, Katsuo Dashi is a delicate stock made from bonito that I love for its rich umami flavor. It is combined with dried kelp and light but flavorful dried bonito flakes to enrich not only soups but also broths, providing many nutritional benefits, such as essential minerals and amino acids.

I think it is a pantry must.

Katsuo Dashi Bonito Stock Recipe Ingredients

• Kombu: Rich in iodine, essential for thyroid health; adds umami flavor.
• Dried Bonito Flakes (Katsuobushi): High in protein; imparts smoky, savory notes.
• Water: Zero calories, perfect medium for extracting flavors.

Katsuo Dashi Bonito Stock Recipe Ingredient Quantities

• 4 cups water
• 20g kombu (dried kelp)
• 15g dried bonito flakes (katsuobushi)

How to Make this Katsuo Dashi Bonito Stock Recipe

1. Start by taking a clean damp cloth and wiping the shinier side of the kombu to clean it. You want to leave the powdery, whitish coating intact, though. This coating is part of the seaweed’s natural flavor.

2. In a medium saucepan, mix the 4 cups of water with the kombu.

3. Allow the kombu to sit in the water for approximately 30 minutes in order to pull out its flavor.

4. Put the saucepan on the stove. Set the heat to medium.

5. Bring the water to a temperature just shy of boiling. When the water has begun to form bubbles around the edges of the pot (just before boiling), remove the kombu. This is the optimal time to take it out.

6. After removing the kombu, allow the water to reach a full boil.

7. Place the dried bonito flakes (katsuobushi) into the water that is rapidly boiling.

8. Let the mixture boil for approximately 30 seconds, and then turn the heat off.

9. Allow the bonito flakes to sit in the water until they fully submerge and descend to the bottom, about 10 minutes.

10. Pass the liquid through a fine mesh sieve or cheesecloth held over a bowl, and let it drain. Discard the used bonito flakes, and you now have katsuo dashi, an incredibly flavorful stock that can be used in many Japanese dishes.

Katsuo Dashi Bonito Stock Recipe Equipment Needed

1. Damp cloth
2. Medium saucepan
3. Stove
4. Fine mesh sieve or cheesecloth
5. Bowl

FAQ

• Q: What is Katsuo Dashi Bonito Stock?A: Traditional Japanese stock made from dried bonito flakes and kelp forms the basis of many Japanese soups and dishes.
• Q: Can I make dashi without kombu?Kombu adds depth and umami, but you can make a simple bonito dashi with just bonito flakes. The flavor will be different, though.
• Q: How do I store Katsuo Dashi?A: After cooling, keep dashi in an air-tight container in the refrigerator. It remains fresh for 3 days and can be frozen for longer storage.
• Q: Can I reuse the kombu and bonito flakes?A: You can repurpose kombu and bonito flakes in various dishes instead of discarding them. For instance, add kombu to a vegetable stir-fry or use bonito flakes in furikake seasoning.
• Q: What can I substitute for kombu if I don’t have it?A: There isn’t an ideal replacement for kombu, but you can use dried shiitake mushrooms to impart an umami essence to the broth.
• Q: Can I use fresh bonito instead of dried flakes?A: For dashi with an authentic flavor, you need dried bonito flakes. You can’t use fresh bonito; it’s not the same at all.

Katsuo Dashi Bonito Stock Recipe Substitutions and Variations

For preparing kombu (dried kelp):
Another type of seaweed is wakame.
Nori sheets (seaweed), although this will slightly change the flavor.
Katsuobushi, or dried bonito flakes:
Umami without fish can be achieved with dried shiitake mushrooms.
Powdered sardines or anchovies, for a more pronounced fish flavor

Pro Tips

1. Temperature Control Make sure not to let the water boil while the kombu is in it, as boiling can release unwanted bitter flavors. Simply heat it until bubbles start forming around the edges, then immediately remove the kombu.

2. Quality Ingredients Use high-quality kombu and katsuobushi for the best flavor. Check Asian markets or specialty stores, as fresher and higher-grade options can significantly enhance the final taste of your dashi.

3. Pre-soaking For even stronger kombu flavor, consider soaking it in the water overnight in the refrigerator. This extended soaking time can extract even more umami from the seaweed without the need for additional heat.

4. Reuse Kombu After removing the kombu, don’t throw it away. It can be reused to make a second, lighter batch of dashi or cut up and added to soups or simmered dishes (nimono).

5. Bonito Flake Timing While a standard boil-and-sit method is 30 seconds, for a lighter flavor, reduce the sitting time slightly or strain them sooner. Conversely, for a stronger umami punch, let them steep a minute longer before straining. Adjust to fit the intended dish.