Quick Dashi
The savory stock underneath miso soup, ramen, and countless Japanese sauces — ready in 15 minutes.
Condiment
Vegan-optional
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 cups water
- 10g dried kombu (kelp)
- 10g bonito flakes (katsuobushi) — omit for vegan kombu dashi
Steps
- Combine water and kombu in a pot, let soak for at least 30 minutes (longer, 2-3 hours, improves extraction if time allows).
- Heat gently over low heat until just before boiling; remove the kombu (boiling it makes the dashi bitter and slimy).
- Let the bonito flakes sink and steep, undisturbed, for about 10 minutes off heat, then strain through a fine sieve or cheesecloth.
- Let steep for 2-3 minutes, then strain through a fine sieve or cheesecloth.
- Use immediately, or refrigerate for up to 3 days.