Today’s recipe is back to the basics. When you decide to make Japanese food, you will realize that a lot of recipes require dashi. With this unfamiliar ingredient, you may think it’s not easy to cook Japanese food. However, it’s very simple, quick and easy to make dashi from scratch, and you will be well equipped to make more delicious Japanese food after this post (I hope!).
Dashi is Japanese stock, and it is a fundamental ingredient in many Japanese dishes. Dashi is made from kombu (kelp), bonito flakes (dried and smoked skipjack tuna that is shaved into thin flakes), sardine (iriko or niboshi), or a combination of all or two of them. Dashi provides great umami from all these ingredients and you don’t need to season the food much if you have good dashi.
The dashi that I’m sharing today is the most common seafood-based stock called Awase Dashi: a combination of kombu and bonito flakes (katsuobushi). The base is Kombu Dashi, and by adding smoked bonito flakes, the stock gets more enriched.
If you don’t have time and make a quick dashi using instant dashi powder or dashi packet, click here to see the instructions.
Although the preparation may be slightly different for each family and restaurant, the basic principle is pretty much the same. I hope today’s post will help you become more familiar with Japanese culinary adventure. Here’s a quick video I’ve prepared to show you how to make dashi.
- 0.7 oz (20 g) kombu
- 3 cups (30 g) loosely packed katsuobushi (dried bonito flakes)
- 4 cups (1000 ml) water (or 8 cups - see Note)
- A sieve
- Paper towel
- Gently clean the kombu with a damp cloth without removing the white powdery "umami" substances. Do not wash the kombu!
- Make a couple of slits on the kombu.
- Put the kombu and water in a saucepan. If you have time, soak for 3 hours or up to half day. kombu’s flavor comes out naturally from soaking in water. If you don’t have time, skip this process.
- Slowly bring to a boil over medium low heat, skimming the surface occasionally.
- Just before boiling (you will see bubbles around the edges of the pan), remove the kombu and keep it for "Niban Dashi" (see Note). If you leave the kombu inside, the dashi will become slimy and bitter.
- Turn off the heat to let the dashi cool down a bit.
- Add the katsuobushi and bring it to a boil again, skimming occasionally.
- Once the dashi is boiling, reduce the heat, simmer for just 30 seconds, and turn off the heat.
- Let the katsuobushi sink to the bottom, about 10 minutes.
- Strain the dashi through a sieve lined with a paper towel set over a bowl.
- Gently twist and squeeze the paper towel to release the extra dashi into the bowl. Keep katsuobushi for "Niban Dashi" (see Note).
- If you are not using the dashi right away, save it in a bottle and keep in the refrigerator for 3-7 days or in the freezer for 3 weeks.
- Save the drained katsuobushi and kombu to make homemade Furikake (rice seasoning).
"Niban Dashi": It means second dashi and it is light dashi using leftover kombu and bonito flakes from "Ichiban Dashi" you just made.
1. In a pot, put 4 cups of water and leftover kombu and bonito flakes used in Ichiban Dashi and bring it to a boil over high heat.
2. Lower the heat and cook for 10 minutes while skimming.
3. Add additional .18 oz (5 grams) of bonito flakes and turn off the heat.
4. Let the bonito flakes sink to the bottom and strain the dashi through the sieve.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.