Making Proper Dashi
This is a clean, simple extraction. It provides a base of umami that works in miso soup, simmered vegetables, or as a liquid for poaching.
Temperature is your only enemy here.
If the kombu boils, it turns slimy and bitter. Keep the water below a simmer during the first stage.
- Medium saucepan
- Fine-mesh sieve
- Cheesecloth or paper towel
What goes in.
- 4 cupscold water
- 1 piece (approx. 4 inches)dried kombu
- 1 cupkatsuobushi (bonito flakes)
The Soak and Steep
Watch for tiny bubbles rising from the bottom of the pot. As soon as you see them, pull the kombu out. Never let the water reach a rolling boil.
The method.
Soak the kombu
Place the water and kombu in the saucepan. Let it sit for at least 20 minutes. If you have time, 2 hours is better.
Heat gently
Turn the heat to medium-low. Watch the pot closely. Once you see small bubbles form along the edges, remove the kombu with tongs and discard.
Add the flakes
Bring the water to a brief simmer, then immediately kill the heat. Add the katsuobushi all at once and stir once.
Steep
Let the flakes sink to the bottom. This takes about 2 to 3 minutes. Do not leave them in too long or the stock will become clouded.
Strain
Pour the liquid through a fine-mesh sieve lined with cheesecloth or a paper towel into a clean bowl. Do not squeeze the flakes; let it drip naturally to keep the stock clear.
Other turns to take.
Kombu-only Dashi
Omit the bonito flakes for a vegan version; keep the kombu in the water for 30 minutes at low heat before straining.
When it doesn't go to plan.
Wipe the white powder off the kombu with a damp cloth, but don't scrub it—that white dust is concentrated flavor.
Keep leftover dashi in the fridge for up to three days, or freeze it in ice cube trays for easy additions to sauces.
If you have a digital thermometer, aim for 175°F (80°C) when heating the kombu.
The ones that keep coming up.
Can I reuse the kombu?
Yes, you can simmer it again with a little soy sauce and sugar to make a side dish, or just keep it in the freezer for a second, weaker batch of stock.
Why is my dashi cloudy?
Cloudiness usually means the flakes were left in the water too long or were squeezed during the straining process.
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