Joan Namkoong demonstrates how to make Dashi, a basic Japanese soup stock (2:54)
How to Make Dashi
A Japanese Basic
By Joan Namkoong
The flavor signature of everything from miso soup to nishime, dashi is
as basic and critical to Japanese cooking as beef stock is to French
cooking.
Dashi is Japanese soup stock, a subtle, clear broth that derives its flavor from products of the sea. It is used in a myriad of preparations as a flavor enhancer as well as the basis for soups.
Kombu, a type of kelp or seaweed, is one of the two key ingredients in dashi. Japanese kombu is harvested in long strips from the cold waters off Hokkaido, Japan’s northernmost island. There are many varieties, some thick and some thin, some with stronger flavor that comes from the naturally occurring glutamates within. When you buy dried kombu, you’ll find it comes in pieces; a 4-inch piece is about right amount to make about a quart of stock.
Katsuobushi, dried bonito flake, is dashi’s other main ingredient. The flakes are shaved from dried, smoky fillets of katsuo or bonito, a tuna-like fish. Few people shave their own katsuobushi but instead rely on prepackaged portions found at Japanese supermarkets.
When small bubbles appear on the surface of the water, remove the saucepan from the heat and add about a half cup of katsuobushi. The flakes will sink and release their flavor. After just a few minutes, pour the liquid through a strainer lined with cheesecloth. Discard the solids; the dashi is ready to use. It will keep for a few days, covered, in the refrigerator, but it’s best to make dashi fresh when you need it.
Serve dashi with embellishments as a clear broth; use dashi for saimin or udon broth; steep blanched vegetables in dashi for subtle flavor; make miso soup with dashi as a base. Dashi adds and intensifies flavor in countless ways.
Want to try?
Dashi is Japanese soup stock, a subtle, clear broth that derives its flavor from products of the sea. It is used in a myriad of preparations as a flavor enhancer as well as the basis for soups.
Kombu, a type of kelp or seaweed, is one of the two key ingredients in dashi. Japanese kombu is harvested in long strips from the cold waters off Hokkaido, Japan’s northernmost island. There are many varieties, some thick and some thin, some with stronger flavor that comes from the naturally occurring glutamates within. When you buy dried kombu, you’ll find it comes in pieces; a 4-inch piece is about right amount to make about a quart of stock.
Katsuobushi, dried bonito flake, is dashi’s other main ingredient. The flakes are shaved from dried, smoky fillets of katsuo or bonito, a tuna-like fish. Few people shave their own katsuobushi but instead rely on prepackaged portions found at Japanese supermarkets.
Delicate but Simple
Making dashi is a delicate though simple procedure. Use about a 4-inch square piece of kombu and place it in a saucepan with 4 cups of cool water. Let it stand for about 15 minutes before turning the heat on at a medium heat setting. The water will slowly heat, and the flavor of the kombu will gently infuse into the water.When small bubbles appear on the surface of the water, remove the saucepan from the heat and add about a half cup of katsuobushi. The flakes will sink and release their flavor. After just a few minutes, pour the liquid through a strainer lined with cheesecloth. Discard the solids; the dashi is ready to use. It will keep for a few days, covered, in the refrigerator, but it’s best to make dashi fresh when you need it.
Serve dashi with embellishments as a clear broth; use dashi for saimin or udon broth; steep blanched vegetables in dashi for subtle flavor; make miso soup with dashi as a base. Dashi adds and intensifies flavor in countless ways.
Want to try?
Dashi is the flavor base of many well-known Japanese dishes, including Japan’s favorite soup, a twist on a one-pot simmered-vegetable dinner, and a healthful, fortifying bowl of udon.
For more information about dashi, kombu and katsuobushi, refer to "Washoku: Recipes from the Japanese Home Kitchen" by Elizabeth Andoh.
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