How To Make Easy Dashi

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Dashi is the basis of Japanese cuisine. It’s packed with a lot of umami and aroma. Homemade dashi stock will elevate the taste of ramen, udon, and miso soup. It’s easier to make than you would have imagined and really worth to try.

I used to use dashi granules only. Because it’s easy to make, also there is a lot of organic dashi granules/powder. But when I first started making dashi from scratch, I realized that homemade dashi is second to none. Every time I make dashi, I’m still amazed how delicious it is.
The amount of kombu (dried kelp) and katsuobushi (dried bonito flakes) varies depending on the recipe. So I tried many different amounts, and finally I reached my best dashi recipe.

What is Dashi?

Dashi is soup stock made from kombu (dried kelp), katsuobushi (dried bonito flakes), dried sardines, or dried shiitake mushrooms. There are various types of dashi, but if you find ‘dashi’ in the recipe, you can assume that the dashi made of kombu (dried kelp) and katsuobushi (dried bonito flakes).
There are two types of dashi, the first dashi and the second dashi. The first dashi is the dashi made normally. In other words, it’s made from new kombu (dried kelp) and katsuobushi (dried bonito flakes). Then the second dashi is made with the kombu (dried kelp) and katsuobushi (dried bonito flakes) used in the first dashi. The first dashi has a clearer taste, so it goes well to make with miso soup, which you can directly taste the dashi. The second dashi has more complex taste than the first dashi, so it’s recommended for rich taste dishes such as Japanese style stew made with soy sauce.

How to choose Kombu and Katsuobushi.

First of all, I will explain the type of kombu (dried kelp). 90% of the kombu (dried kelp) is produced in Hokkaido, and it is classified into Ma-kombu(真昆布), Rishiri-kombu(利尻昆布), Rausu-kombu(羅臼昆布), Hidaka-kombu(日高昆布), depending on producing area. Each kombu has a slightly different taste, but you can make delicious dashi using any of them. In my experience, the more expensive kombu has a stronger umami and a better taste. You will find processed kombu (dried kelp) that cut into small pieces or sprinkled with salt in grocery stores. But choose the unprocessed kombu to make dashi.

Katsuobushi (dried bonito flakes) is made from smoked bonito. There are various ways to slice the smoked bonito into bonito flakes. For the dashi, choose Hanakatsuo(花かつお), which are thin and wide like flower petals. Please do not choose thinly shaved katsuobushi, which divided into small packs. As it’s normally used for toppings such as okonomiyaki.

What you need for Dashi

First dashi

5g kombu (dried kelp)

30g katsuobushi (dried bonito flakes)

4 cup (1000ml) water

Second dashi

kombu and katsuobushi from the first dashi

water

1 cup(10g) new katsuobushi (dried bonito flakes)

How to make easy Dashi

First dashi

First, pour the water into a medium saucepan and add the kombu. If you have time to make ahead, it’s good to put it in the refrigerator for an hour to overnight. If you cook straight away, simmer the kombu over low heat. While the kombu is cooking, place the katsuobushi in a large bowl. Once you see tiny bubbles on the bottom of the pan, remove the kombu. Save the kombu, because you need it for the second dashi.

After removing the kombu, bring it to a boil and turn off the heat. Then Immediately pour the hot kombu water into the large bowl with katsuobushi and leave it for two minutes. Not to mix, but submerge all the katsuobushi in the hot kombu water.

After 2 minutes, Put a colander over the pan and slowly strain the dashi. Save the katsuobushi as well. Now it’s done to make the first dashi!

Next, prepare to make the second dashi. Put the used kombu and katsuobushi in a container, add enough water to cover it. You can keep it in the refrigerator for up to 3 days.

Second dashi

Pour the water, kombu, and katsuobushi in the container from the first dashi into a medium saucepan. Add water so that it becomes about 1000 ml in the pan. It doesn’t have to be exact. The bring it boil on high-heat. When it comes to a boil, turn the heat to low and cook for 5 minutes. Then add 1 cup of new katsuobushi and simmer another 5 minutes.

Set a colander over a large bowl and strain the dashi. It’s ready to use the second dashi! You don’t need to save the used kombu and katsuobushi.

If you try this recipe, Let me know! Leave a review and be sure to tag a picture #matchaandtofu on Instagram!