Glossary - Ingredients

Dashi/Japanese broth

GlossaryDashi

The most fundamental soup stock in Japanese cooking and deeply flavorful

Details

Dashi can be translated into English as “Japanese soup stock/broth”. The deliciousness of plants and fish are extracted by just soaking these in water or simmering these in boiling water. In Japanese cuisine, a variety of dashi are used, including those made from kombu seaweed and katsuobushi/bonito flakes, from just katsuobushi, from dried sardines, from kombu and from shiitake mushrooms, and from many more ingredients. By combining the delicious flavor from inosinic acid in katsuobushi with the glutamic acid in kombu, the resulting mixture has much deeper flavor than dashi made from either of these ingredients alone.

Varieties

There is Ichiban dashi which is clear and uses boiled katsuobushi and kombu, and Niban dashi which uses the katsuobushi and kombu used in Ichiban dashi. The former is used as a clear soup or in dishes of boiled greens, and the latter pairs well with miso soup or vegetable dishes that are simmered in soy sauces.

Nutrition

Bonito dashi contains amino acids, and kombu dashi is packed with minerals. Also, using dashi in cooking will help to keep the dish tasty while keeping down the salt content.

Trivia

There are research papers stating that dashi's flavor and aroma have a relaxing effect.

Cooking Basics

Dashi - how to make from kombu and dried bonito flakes

Ingredients (for 800 ml / 27 fl. oz. of dashi)

Kombu/kelp
10 g (3 × 25 cm / 1.2 x 10 in.)
Katsuobushi/bonito flakes
20 g (0.7 oz.)
Water
1000 ml (33.8 fl. oz.)

Directions

Soak the kombu in water for 30 minutes, then heat over medium heat. Just before the water comes to a boil, remove the kombu and turn off the heat. After a few minutes, add in the bonito flakes and allow to sit for 2 minutes.  Place a dampened paper towel over an all-purpose strainer and strain the dashi.

Dashi - how to make from kombu

Ingredients (for 880 ml / 27 fl. oz. of dashi)

Kombu/kelp
15 - 20 g (0.5 - 0.7 oz.)
Water
1000 ml (33.8 fl. oz.)

Directions

Soak the kombu in water and let sit for 30 minutes, then heat over medium heat.  When the water comes to a boil, lower the heat and allow to simmer for 7 to 8 minutes.

Dashi - how to make from sardines

Ingredients (for 800 ml / 27 fl. oz. of dashi)

Dried sardines
30 - 40 g (1 - 1.4 oz.)
Water
100 ml (33.8 fl. oz.)

Directions

Remove heads from the dried sardines and split the bodies into two halves to remove the innards. Place the dried sardines into water and allow to soak overnight, or for at least 30 minutes if you need to save time, then heat over medium heat. When scum begins to form on the surface, simmer for about 5 minutes while skimming off the scum. Place a dampened paper towel over an all-purpose strainer and strain the dashi.

Dashi (bonito) prepared using a tea strainer

This method is convenient for preparing small amounts of dashi, such as soup for one person, ohitashi (boiled vegetables seasoned with dashi and soy sauce), sesame dressing, etc. Place dried bonito flakes (about 5 g /0.2 oz.) into a tea strainer and pour in 200 ml (6.8 fl. oz.) of hot water.

Dashi (kombu and bonito) prepared using a microwave

This method is convenient when you do not have time to soak or simmer the kombu. Place a 5 cm (2 in.) piece of kombu, a handful of dried bonito flakes, and 400 ml (13.5 fl. oz.) of water into a heat-resistant bowl, cover loosely with plastic wrap or a lid, and microwave (600W) for 3 minutes.

Dashi (bonito) prepared using a tea bag

When making simmered dishes, place about 15 g (0.5 oz.) of dried bonito flakes into a tea bag for 1000 ml (33.8 fl. oz.) of water, and add the tea bag in with all other ingredients to prepare deeply-flavored and savory simmered dishes.

Related Recipes

Related Contents