• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Dashi

[heart_this] · Apr 10, 2013 · 10 Comments

Dashi

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.

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!

Dashi

Dashi

Cook Time: 10 minutes Total Time: 10 minutes Servings: 4cups

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.

ingredients
  • 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)
directions
  1. 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.
Use in:
Kale, Butternut Squash and Mushroom Miso Soup
Okonomiyaki (Japanese Pancake)
Tofu and Wakame Miso Soup
Okonomiyaki, Hiroshima Style
Curry Udon
Gyudon (Beef Rice Bowl)
Asparagus and Aburage Miso Soup
Nikujaga (Japanese Beef Stew)
Salmon Noodle Soup
Kabocha and Spinach Miso Soup
Mentsuyu
Tofu and Sesame Miso Soup
Kitsune Udon
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)
Shrimp Bisque
Pumpkin and Shrimp Bisque

Similar Recipes:
Chicken Broth
Ham Broth
Chicken Stock
Vegetable Broth
Beef Stock
Turkey Stock
Shrimp Stock
Tonkotsu Ramen Broth

Food, Japanese, Recipe

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Katerina says

    June 4, 2007 at 10:25 pm

    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.

    Reply
  2. Kevin says

    June 5, 2007 at 2:55 am

    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.

    Reply
  3. Tania, The Candied Quince says

    February 16, 2008 at 9:44 pm

    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!

    Reply
  4. Kevin says

    February 19, 2008 at 2:26 am

    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.

    Reply
  5. Anonymous says

    December 13, 2008 at 10:30 am

    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.

    littlemissliving

    Reply
  6. Sasha says

    June 5, 2009 at 3:19 am

    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?
    Thanks!

    Reply
  7. Kevin says

    June 6, 2009 at 12:33 am

    Sasha: Just bring it to a boil for a minute or so and then it is ready to use in other recipes.

    Reply
  8. Irene says

    October 30, 2009 at 3:59 pm

    TQ for sharing! Btw, do they freeze well?

    Reply
  9. Kevin says

    October 30, 2009 at 9:29 pm

    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.

    Reply
  10. Tieghan says

    April 11, 2013 at 1:57 am

    Whoa! This is new to me, but I am pretty excited about it!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.