Deliciously Easy Dashi
Have you ever wondered why that miso soup from your favorite sushi restaurant tastes so good? It because they use an amazing, flavorful broth to create it! Have you ever heard of dashi? Well now you have, and now you’ve got the intel you need to make delicious miso soup at home!
Did She Say Dashi?
I sure did and if this is the first time you’re hearing about it, don’t worry! I’ve got your back! Like I mentioned in the intro, dashi is the secret ingredient to that delicious miso soup you love. It’s a simple broth used traditionally in Japanese cuisine, but you’ll find it used in so many ways these days. Think ramen bowls, steamed fish and vegetables, vinaigrettes, you get the point! And the good news? It’s SIMPLE to make and only requires THREE ingredients, one of which is water. You’ve got that, right?
Kombu! Bonito Flakes!
What? Those aren’t staples at your house? Well, they should be! Not only do they make your house smell like an ocean, but they are the base of of this delicious dashi. What are these things you ask? Well, kombu is actually just kelp…yep, the stuff you find in the ocean and bonito flakes (or katsuobushi), well, those are something else altogether. Bonito flakes are dried, fermented, shaved skipjack tuna. Weird? No! Fabulous! Talk about umami-goodness! While these may not be familiar ingredients to you, they are worth getting to know because of the flavor they possess as well as the potential health benefit. So head to your local Asian market or the ethnic aisle of your grocery store and grab some.
Let’s Make Dashi!
For those of you that follow on Instagram, you know I demo’d how to make dashi on my IG stories. And you likely thought, “um, that wasn’t hard.” Nope, it’s not that hard. In fact, it’s about the easiest kind of broth you’ll ever make. Like I mentioned above, it’s only 3 ingredients and only require about 20 minutes of your time to make! See how I’m making your life better!? So now it’s your turn. I’ve got my dashi recipe below and just for fun, I’m sharing one for miso soup too (soon!). You’re welcome!
This delicious Japanese broth is bursting with umami and makes the perfect base for my Homemade Miso Soup!
- 1/4 ounce kombu
- 4 cups water
- 1 cup bonito flakes
- Place the kombu and water in a 2 to 3 quart saucepan. Set over high heat and keep a close eye on it. Once it starts to show signs that it’s about to boil, take it off the heat. Gently stir in the bonito flakes. Return to stove, this time over low heat and let steep for 5 minutes, undisturbed.
- Set a colander or strainer over a bowl and line it with a piece of damp cheesecloth. Pour dashi into strainer to strain out the kombu and bonito flakes.
- Use immediately or let cool fully before covering and refrigerating.
- Find bonito and kombu in the ethnic aisle of the grocery store, online or at specialty Asian food markets.