20 minutes
A foundational Japanese stock known for its umami flavor, made from kombu and bonito flakes.
1. Heat Water and Kombu
Start by placing 8 cups of water and a 6-by-6-inch piece of kombu in a large pot. Gradually heat the water to bring it to a near boil. Look for bubbles forming at the bottom of the pot, but be sure to remove the kombu before the water reaches a full boil.
2. Remove Kombu and Add Bonito Flakes
Once you’ve removed the kombu, add 2 cups of bonito flakes to the pot. Let them steep for about 5 minutes, allowing their rich, smoky flavor to infuse the liquid.
3. Strain Dashi
After steeping, use a strainer to remove the bonito flakes from the dashi. Your dashi is now ready; cool it down and store it in the refrigerator for future use.
The key to a great dashi lies in the quality of the ingredients—kombu (dried kelp) and katsuobushi (dried bonito flakes). Look for kombu with a whitish surface bloom—this is natural and indicates quality. For katsuobushi, choose flakes that are light, aromatic, and free from excessive dust or debris.
When preparing dashi on the stovetop, heat the water gradually. Place the kombu in cold water and gradually bring it to a near-simmer over medium-low heat. Remove the kombu just as the water begins to bubble gently (at around 150-160°F or 65-70°C), and definitely before reaching a full boil, to prevent the broth from becoming overly bitter.
Once the kombu is removed, bring the water to a full boil before adding katsuobushi to maximize extraction. Turn off the heat and let the bonito flakes steep for about 5 minutes, allowing them to settle to the bottom. Avoid long steeping times, as it can impart a bitter or overly strong taste.
Use a fine-mesh sieve or cheesecloth to strain the dashi, ensuring a clear broth without any residual sediment from the katsuobushi. Gently press but don't squeeze the flakes when straining to avoid bitterness or cloudiness.
Before using kombu, gently wipe it with a damp cloth to remove any surface dust. Avoid washing off the white powdery layer, as this contains umami-enhancing glutamates.
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