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A wooden ladle pours clear dashi broth into a white bowl, creating gentle ripples on the surface.

Easy Homemade Dashi

Mandy I My Reliable Recipes
If you're curious about adding that mysterious, deep umami flavor to your dishes, making Dashi from scratch is the perfect starting point. This traditional Japanese broth is surprisingly easy to make and is the backbone of many Japanese dishes, from miso soup to noodle soups and more. All you need is a couple of ingredients and you’re a few steps away from sipping on your own dashi.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Soup
Cuisine Japanese
Servings 4 cups
Calories 197 kcal

Ingredients
 
 

  • 4 cups water
  • 1-2 big pieces of kombu sheets
  • 1 cup bonito flakes/katsuobushi

Instructions
 

  • Fill a pot with the water and add the kombu. Let them soak for 15 minutes, heat to medium and let them simmer for 5 minutes. Remove the kombu from the water.
    4 cups water, 1-2 big pieces of kombu sheets
  • Add the katsuobushi to the pot and let them soak for 10 more minutes.
    1 cup bonito flakes/katsuobushi
  • Drain everything and you have your dashi.

Notes

  • Don’t overdo the heat: Never bring your kombu to a boil, as this releases unwanted bitter flavors. A gentle simmer is all you need.
  • Bonito flakes: If you can’t find bonito flakes or need a vegetarian version, just use kombu or add dried shiitake mushrooms to create a deeply flavorful vegan dashi.
  • Quality matters: Opt for high-quality, dried kombu and bonito flakes for the best results. The quality of these ingredients dramatically affects the depth of your dashi’s flavor.
  • No waste: After straining, you can use the spent kombu and bonito flakes in other dishes, like omelets, or as a topping for rice, to add texture and flavor.

Storage and Reheating Instructions

  • Cool and Airtight: Allow your dashi to reach room temperature before storing it, and transfer the dashi to airtight containers or jars.
  • Refrigerate: Freshly made dashi can be kept in the fridge for up to a week. 
  • Freeze: If you need more time, freeze it in ice cube trays or freezer-safe containers for up to three months.
  • Thawing: When ready to use, gently thaw your dashi in the refrigerator overnight or use the cubes directly in your cooking.

Nutrition

Calories: 197kcalCarbohydrates: 0.1gProtein: 39gFat: 0.003gSaturated Fat: 0.003gCholesterol: 40mgSodium: 171mgPotassium: 513mgFiber: 0.01gSugar: 0.003gVitamin A: 1IUVitamin C: 0.02mgCalcium: 8mgIron: 0.02mg
Keyword dashi
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