Dashi (Japanese Stock) – How to make the best dashi

Dashi is a type of stock, similar to chicken or beef stock, that is used in many Japanese dishes. There are many different ways to make dashi, however, the most commonly used dashi is made from katsuobushi (bonito flakes) and kombu (dried sea kelp). It is also my favorite type of dashi and I always make batches to use during the week. This blog post is all about how to make the easiest and best dashi.

Why is dashi (Japanese stock) important

If you’ve had any type of Japanese dish, most likely you’ve have had dashi. Dashi is used as part of many Japanese soups such as miso soup, clear soup, or noodle soups. It is also used in adding flavor or umami to certain dishes such as nimono (simmered vegetables), okonomiyaki (Japanese pancakes), guydon (Japanese beef bowl), and many more. Dashi adds a subtle umami flavor without over powering the dish. If you have a little extra time on your hands, I highly recommend making your own dashi as it will take your dish to the next level.

Different types of dashi (Vegan option)

There are different types of dashi you can make using different combinations of dried ingredients. For example, if you want a stronger more fragrant dashi, you can add dried anchovies to this recipe. To make a vegan dashi, you can omit the katsuobushi from this recipe and use only kombu. Or you can replace the katsuobushi with dried shiitake mushrooms for another great vegan dashi. There are many types of dashi that can be made, however, the kombu and katsuobushi dashi is most popular and most versatile.

Tips on making the best dashi

1. The number one thing to look out for in making dashi is to never let the kombu sit in boiling water. When you boil kombu, you risk the kombu becoming slimy and consequently the water slimy.
2. Think of it like you are brewing tea! You want to slowly brew the kombu and katsuobushi in hot water, but not boil it.
3. Make sure you have a strainer or cheesecloth to remove katsuobushi from the dashi. You don’t want katusobushi floating around as it will affect the texture.

Places you can find ingredients for dashi:

• Japanese Grocery market (Mitsuwa, Nijiya, Tokyo Central)
• Asian Grocery markets (H-Mart, 99 Ranch)
• Asian isle at your local grocery market
• Amazon (links to some of my favorites below)

Do you have to make homemade dashi?

The simple answer is no. There are many dashi powders on the market that is good especially if you are in a rush or do not have extra time to spare. I usually make a batch of it over the weekend so I can use it throughout the week. However, on days that I can’t make dashi or if I run out I always keep Hondashi on hand for a quick fix. This has been a staple in. my family pantry for years.

INGREDIENTS

• 1 piece Kombu (dried sea kelp)
• 2 handfuls Katsuobushi (dried bonito flakes)
• 4 cups Water
• Strainer
• Container to store

INSTRUCTIONS

• Pour 4 cup cold water to pot 
• Place kombu (dried sea kelp) in water and turn on heat to lowest setting
• Bring to a low simmer and simmer for 15 minutes. Make sure the water does not start to boil
• Turn off heat and add katsuobushi (dried bonito flakes) 
• Let it steep for additional 15 minutes
• After 15 minutes, remove kombu and katsuobushi from water using a strainer or cheese cloth
• Dashi is ready to use
• If you are making dashi to use later, store dashi in glass container and let it cool down to room temperature before putting it in the fridge.
• Dashi will keep in fridge for a week