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Homemade Dashi Broth
10 min prep · 30 min cook · Easy · 4 servings
A simple and authentic homemade dashi broth made from just dried bonito and kelp, perfect as a base for many Japanese dishes!
Ingredients
10 dried bonito flakes (katsuobushi)
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Method
1
Rinse the kombu gently under cold water to remove any dirt.
2
In a pot, add the water and the kombu.
3
Let it soak for about 30 minutes.
4
Place the pot over medium heat and slowly bring to just before boiling (around 175°F or 80°C).
5
Do not let it boil, as this can make the broth bitter.
6
Just before it starts boiling, remove the kombu and set aside.
7
Bring the water to a gentle boil, then add the dried bonito flakes.
8
Reduce heat and let it simmer for 2 minutes.
9
Turn off the heat and let the bonito flakes settle at the bottom (about 2–3 minutes).
10
Strain the broth through a fine mesh sieve or cheesecloth to remove the bonito flakes.
11
Your homemade dashi is ready to be used immediately or stored in the refrigerator for up to 2 days.
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