Dashi is a Japanese broth or stock that is used in many Japanese dishes from soups to rice bowls to okonomiyaki and even in omelettes. One of the reasons that it is used in so many dishes is because it is packed full of umami and it adds a ton of flavour to anything that you use it in. There are several different kinds of dashi but the main one is made with kombu, a dried kelp, and katsuobushi or bonito flakes or dried, fermented and smoked skipjack tuna. These days dashi is commonly made with an instant powder but it is so easy to make from scratch once you get your hands on the kombu and katsuobushi. You can find both the kombu and katsuobushi in a local Asian grocery store and these days some larger grocery stores have them in the Asian section or sometimes in the sushi section. Once you have your dashi a good place to start using it is in a basic miso soup!
A Japanese stock made with kombu (dried kelp) and katsuobushi (dried, fermented and smoked skipjack tuna) that s easy to make and packed with umami.
- 4 cups water
- 1 (4 inch) piece kombu (dried kelp), wiped with a damp cloth
- 1 handful of katsuobushi (bonito flakes or dried, fermented and smoked skipjack tuna)
- Heat the water and kombu until just before it boils, add the katsuobushi, remove from heat and let sit for 5 minutes before straining the solids from the dashi.
Kale, Butternut Squash and Mushroom Miso Soup
Okonomiyaki (Japanese Pancake)
Tofu and Wakame Miso Soup
Okonomiyaki, Hiroshima Style
Gyudon (Beef Rice Bowl)
Asparagus and Aburage Miso Soup
Nikujaga (Japanese Beef Stew)
Salmon Noodle Soup
Kabocha and Spinach Miso Soup
Tofu and Sesame Miso Soup
Oyakodon (Chicken and Egg Rice Bowl)
Shimeji and Aburage Miso Soup
Butternut Squash and Wakame Miso Soup
Zucchini and Onion Miso Soup
Shiitake and Spinach Miso Soup
Oven Roasted Eggplant and Mushroom Miso Soup
Corn and Milk Miso Soup
Tomato and Shiitake Miso Soup
Kabocha no Nimono
Tamagoyaki (Japanese Rolled Omelet)
Katsudon (Pork Cutlet Rice Bowl)
Miso Glazed Black Cod
Dengjang Chigae (Korean Miso Soup)
Tom Yum Goong Soup (Thai Hot and Sour Shrimp Soup)
Pumpkin and Shrimp Bisque
I was actually amazed how EASY this was the first time I did it. I think I ate miso soup every day for like a week when I discovered it. Looking forward to see what other soups you make with it.
It is pretty easy and definitely worth the effort. I will be making it this way from now on. I have miso soup for breakfast almost every morning so I can make a large batch on the weekend and store it in the fridge.
Tania, The Candied Quince says
Where do you find the katsuobushi? Is there a brand you’d recommend? I’ve always made dashi using only kombu but would love to try it with the tuna!
I get the katsuobushi at a local Japanese grocery store (Sanko Trading Company). I forget which brand it was. I got a big bag of the stuff and it has lasted a long time.
I’m sooooooo happy I’ve found this blog. I’m into japanese cooking these days and I’ve been searching for the recipes of my favorite japanese dishes. Seeing a recipe for dashi is really great so that I can have fresh stock for my japanese cooking.
I have a question for Shiitake dashi: How long do I boil water after I drained mushrooms, and can I use those mushrooms for smth. else after?
Sasha: Just bring it to a boil for a minute or so and then it is ready to use in other recipes.
TQ for sharing! Btw, do they freeze well?
Irene: I have not tried freezing it yet. I usually have the opposite problem in that I never seem to have enough. I imagine that it would freeze well though.
Whoa! This is new to me, but I am pretty excited about it!