If you love cooking Japanese dishes at home, make this homemade dashi from scratch! This easy dashi recipe makes a light yet beautifully rich umami flavoured stock. All you need is 3 ingredients and 20 minutes.
If you are new to Japanese cooking, you might have found that dashi is used in many Japanese dishes. Right now, dashi may seem like a foreign and uncommon ingredient that makes Japanese cooking seem intimidating. If so, don’t worry, I felt like this for the longest time – I assumed dashi was either really hard to find in stores or cook at home. However, I bring GOOD NEWS! Dashi is easy and quick to make, and only require 2 ingredients + water. Let walk you through to make homemade dashi from scratch!
WHAT IS DASHI?
Dashi is the basic soup stock used in countless Japanese recipes. You can say that dashi is the essence of many Japanese dishes. Dashi is made from boiling umami-packed ingredients in some water to make a clear but flavourful stock. Although it may look light in appearance, dashi has a rich umami flavour. This is the flavour that gives these Japanese dishes their signature and authentic taste. As a result, it is obvious when dashi has been substituted for an alternative, such as vegetable stock.
Although there are a few different types of dashi, the most common is Awase Dashi. Many recipes that call for ‘dashi’, will often mean Awase dashi. Awase dashi made from kombu (Kelp) and katsuobushi (bonito flakes). This recipe is for Awase dashi.
Other types of dashi are: Shiitake Dashi, Kombu Dashi, Katsuo Dashi, Iriko Dashi, and Vegan Dashi. These dashi all have different flavours that will suit different dishes or your taste preferences.
WHAT YOU’LL NEED FOR THIS RECIPE
Kombu Kombu is the Japanese word for dried kelp. You should be able to find this in most Asian grocers.
Bonito flakes Bonito flakes are dried fish flakes. Although it is used to add flavour to dashi stock here, it is also a common topping to many Japanese dishes. Such as, takoyaki (Japanese octopus balls), okonomiyaki (Japanese vegetable pancake), and udon noodle soup.
Water Room temperature water.
HOW TO MAKE THIS DASHI RECIPE
Add kelp and water in a medium saucepan. Place the saucepan over medium heat, for about 10 minutes or until small bubbles start to form at the bottom of the pan. This is a sign that it is just before boiling point. At this point, remove the kelp from the saucepan.
Add in the bonito flakes and place the saucepan onto medium heat. Bring the dashi to a simmer. Allow it to continue to simmer for another 1 minute. Remove the saucepan from the heat.
Set the saucepan aside, allowing the flavours to bloom.
Strain the dashi through a sieve (or colander lined with paper towel or cheese cloth) into a medium sized bowl.
Use immediately, refrigerate in an air-tight container for up to 3 days, or freeze for up to 2 months.
PRO TIPS
Bloom the kelp For extra flavour, soak the kelp in the 4 cups of water in the saucepan for at least 15 minutes or a quick dashi stock. If you have more time, soak the kelp overnight for a richer dashi stock.
Do not boil It is important not to let the water boil while the kelp is still in the saucepan. Removing the kelp before boiling point will prevent the dashi from being slimy and bitter.
Straining the dashi If you do not want to pour your dashi through a sieve or colander, you can set the saucepan aside for a few minutes to allow the bonito flakes to sink to the bottom, before ladling out the dashi stock. Alternatively, use a hand-held sieve to scoop the bonito flakes out.
FREQUENTLY ASKED QUESTIONS
What can I make with dashi stock?
As dashi is the main stock used in Japanese cooking, there are many dishes that you can make with this homemade dashi.
Here are a few ideas:
- Udon noodle soup
- Curry egg drop udon
- Curry udon
- Chawanmushi
- Katsu don
- Miso Soup
How to store dashi stock?
If you are not using your freshly made dashi stock immediately, store it in an air-tight container and refrigerate for up to 3 days or freeze for up to 2 months.
Can I make this dashi recipe without kombu?
There are different kinds of dashi that can be made without kombu. Try making try making Shiitake Dashi, Katsuo Dashi, Iriko Dashi.
Can I make vegan-friendly dashi?
To make a vegan-friendly dashi, you can skip the bonito flakes or substitute it with some dried shitake mushrooms. Simply steep the mushrooms in some hot water to allow them to bloom, then add the mushrooms into the pot in place of bonito flakes.
What can I use for dashi stock substitute?
If you do not have time to make dashi from scratch, I recommend using store-bought instant dashi. You should be able find either ready to use dashi in a packet or dashi powder.
However, if this is still not available to you, there are a few alternative substitutions you can use in your Japanese cooking. Unfortunately, the umami flavour from dashi will be missing in your dish.
Dashi stock substitutes:
- Vegetable stock
- Mushroom stock
- Fish or shellfish stock
- Chicken stock
- Pork stock
YOU MAY ALSO LIKE…
- Curry Egg Drop Udon Soup
- Udon Noodle Soup (coming soon…)
- Matcha Brownies
- Matcha Latte
- Matcha Cream Cheese Cookies
- Cure Salmon for Sashimi
Did you make this recipe and love it? Please give it a 5-star rating or leave a review in the comments below!
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Dashi Recipe
Ingredients
- 1 piece kombu (dried kelp) 10g or 4 inch x 4 inch in size
- 15 g bonito flakes
- 4.5 cup water room temperature
Instructions
- Add kelp and water in a medium saucepan. Place the saucepan over medium heat, for about 10 minutes or until small bubbles start to form at the bottom of the pan. This is a sign that it is just before boiling point. At this point, remove the kelp from the saucepan.
- Add in the bonito flakes and place the saucepan onto medium heat. Bring the dashi to a simmer. Allow it to continue to simmer for another 1 minute. Remove the saucepan from the heat.
- Set the saucepan aside, allowing the flavours to bloom.
- Strain the dashi through a sieve (or colander lined with paper towel or cheese cloth)into a medium sized bowl.
- Use immediately, refrigerate in an air-tight container for up to 3 days, or freeze for up to 2 months.
