Basic Dashi Stock
This is not a stock you boil; it is a stock you coax. If you boil the kelp, it turns slimy; if you boil the bonito, the liquid turns cloudy and fishy. Treat the temperature as the primary ingredient.
Respect the simmer
The secret to a clear, balanced dashi is never letting the water reach a rolling boil. Keep your eyes on the pot and stay close to the stove.
- Medium saucepan
- Fine mesh strainer
- Cheesecloth or coffee filter
What goes in.
- 4 cupswater
- 1 piece (4x4 inches)dried kombu (kelp)
- 1 cupkatsuobushi (bonito flakes)
The vanishing bubble
Watch for the very first sign of small bubbles forming at the edges of the pot. Pull the kombu out the second you see those bubbles; any later and the stock loses its clarity.
The method.
Soak the kombu
Combine the water and the kombu in the saucepan. If you have time, let it sit for at least 30 minutes. If you are in a rush, proceed directly to low heat.
Extract the kelp
Turn the heat to medium-low. Watch the edges of the pot closely. When tiny bubbles appear, lift the kombu out and discard it. Do not let the water come to a full boil.
Infuse the bonito
Immediately add the katsuobushi. Turn off the heat and let the flakes steep for 3 to 5 minutes. The flakes will sink to the bottom of the pot when they have released their essence.
Strain
Line your strainer with cheesecloth or a coffee filter. Pour the liquid through gently to catch the fine flakes. Do not squeeze the flakes, as this forces bitterness into the broth.
Other turns to take.
Kombu Dashi
Skip the bonito flakes entirely; leave the kombu in cold water for several hours for a vegan, clean-tasting base.
Strong Dashi
Double the amount of katsuobushi for a deeper, more assertive flavor suitable for concentrated sauces.
When it doesn't go to plan.
Wipe the white powder off the kombu with a damp cloth before using; that is mannitol, a source of depth, but it can be gritty.
Store unused dashi in the refrigerator for up to 3 days or freeze it in ice cube trays for easy portioning.
The spent kombu and bonito flakes can be simmered with soy sauce and mirin to make a topping for rice.
The ones that keep coming up.
Can I use dashi powder?
Instant dashi is available, but it often contains added salt and seasoning. Making it from scratch allows you to control the salinity of your final dish.
Why is my dashi cloudy?
Cloudiness usually comes from boiling the bonito flakes too long or squeezing them during the straining process.
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