Soups & Stews > Broth-Based Soups > Clear Broths > Consommé Recipe (Clarified Broth)

Japanese Dashi Broth

A clear and umami-rich Japanese soup stock, essential for many Japanese dishes. This recipe focuses on simplicity and using high-quality ingredients to create a flavorful and delicate broth.

Prep Time
5 minutes
Cook Time
30 minutes
Servings
6-8
Ingredients
  • 4 inch piece Kombu (dried kelp)
  • 2 cups Katsuobushi (dried bonito flakes)
  • 8 cups Water

Preparing the Kombu

Wipe the kombu with a damp cloth to remove any surface dirt. Do not wash it, as this will remove some of the umami-rich compounds. Make a few shallow cuts in the kombu to help release its flavor.

Simmering the Kombu

Place the kombu in a pot with 8 cups of cold water. Bring the water to just below a simmer (about 140-160°F or 60-70°C) over medium heat. Remove the kombu just before the water boils. This prevents the dashi from becoming bitter.

Adding the Katsuobushi

Add the katsuobushi (dried bonito flakes) to the pot. Bring the water to a simmer and immediately turn off the heat. Let the katsuobushi steep in the hot water for 1-2 minutes, or until it settles to the bottom of the pot.

Straining the Dashi

Strain the dashi through a fine-mesh sieve lined with cheesecloth or a paper towel. Do not squeeze the katsuobushi, as this will release bitter flavors. Discard the kombu and katsuobushi.

Using the Dashi

The dashi is now ready to use. It can be used as a base for miso soup, noodle soups, stews, and sauces.

Nutrition Facts Estimated per 100g of product

Note: Nutrition information is approximate and will vary based on specific ingredients and cooking methods.
Calories: 5
Protein: <1g
Fat: <1g
Carbohydrates: <1g
Sodium: 10mg

Other Considerations for Nutrition

Dashi is very low in calories, fat, and carbohydrates. It's a good source of glutamates, which contribute to its umami flavor. Be mindful of the sodium content, especially if using pre-made dashi packets.

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FAQ

  • Can I reuse the kombu and katsuobushi?

    The kombu can be reused to make a second, weaker batch of dashi, called niban dashi. The katsuobushi is generally not reused.
  • What is umami?

    Umami is one of the five basic tastes, often described as savory or meaty. It is a key characteristic of dashi.
  • How long can I store the dashi?

    Freshly made dashi is best used immediately. However, it can be stored in the refrigerator for up to 2 days or frozen for up to 1 month.
  • Can I use instant dashi?

    Yes, instant dashi granules are a convenient alternative, but the flavor will not be as complex or nuanced as homemade dashi.