Kombu Dashi

The recipe we turn to for all our dashi needs. We use it hot off the stove or cold from the fridge, to add depth and umami to any soup we make. 

A little about dashi: The Japanese word for "stock," dashi is a generic term and a specific recipe for stock made from kombu and dried, shaved bonito. 

Kombu-Katsuobushi Dashi

Servings: 6 cups

8 cups water

2 (6-inch) pieces kombu

1 1/2 ounces (3 cups) dried, shaved bonito

Add the 8 cups of water and the kombu to a large stock-pot and let it steep for 30 minutes. 

Place the stockpot over medium heat and bring it to a boil. Remove the kombu. Add the bonito and stire it once to mix in. As soon as the liquid boils again, decrease the heat to low and simmer for 5 minutes. Remove any scum that appears on the surface; it can affect flavor. 

Turn off the heat and let the liquid steep for 15 minutes. Strain the liquid through a fine sieve or cheesecloth. Enjoy your dashi! This recipe was adapted from Japanese Hot Pots: Comforting One-Pot Meals by Tadashi Ono and Harris Salat.

Photo credit: Laura Tomas Avellana