Dashi

4 to 6
Time 15 min

Dashi, a flavorful broth made with kombu and bonito flakes, is the essence of Japanese cooking. This recipe includes two versions: ichiban dashi, which is used as a base for clear soups, and niban dashi, which is often used to make thicker soups or dishes like Zaru Soba.

Special Diets:

Dairy FreeDairy Free
Low SodiumLow Sodium
Sugar ConsciousSugar Conscious

Ingredients

    <b>Ichiban Dashi</b>
    1/2 ouncekombu
    1 package (1-ounce)dried bonito flakes
    <b>Niban Dashi</b>
    Kombu and bonito flakes reserved from making ichiban dashi
    1 cupadditional bonito flakes

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Method

For ichiban dashi, put kombu and 4 cups water into a small pot and heat over medium-high heat until water almost begins to boil.


Transfer kombu to a small bowl; set aside to use for later if making niban dashi.


Add 1/4 cup cold water to pot with kombu-infused water, then add bonito flakes.


When water returns to a boil remove pot from heat and set aside to let stand for 1 minute.


Strain contents of pot into a large bowl; reserve strained bonito flakes to make niban dashi, if you like. Serve ichiban dashi right away or use it as a base to make clear soups.


Reduce heat to medium-low and simmer for 15 minutes.


Add remaining 1 cup bonito flakes and remove pot from heat. Set aside to let stand for 1 minute, then strain contents of pot; discard solids.


Serve niban dashi right away, or use it as a base for thick soups or sauce.

Nutritional Info

Serving Size

Ichiban Dashi

Calories

10

Total Fat

0g

Saturated Fat

0g

Cholesterol

0mg

Sodium

10mg

Total Carbohydrate

0g

Dietary Fiber

0g

Total Sugars

0g

Protein

1g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.