Dashi is an incredibly simple broth, and it forms one of the culinary cornerstones of Japanese cooking. It’s made in about 10 minutes with just three ingredients: water, kombu (dried kelp), and bonito fish flakes. Bonito flakes can be difficult to obtain in the UK I use smoked mackerel or trout. The resulting clear broth tastes like the essence of the sea. Dashi can be used as a base stock for many stews, casseroles and soups.
Dashi can be used to make a fantastic bowl of miso soup to poach fish or vegetables, or to add savoury umami flavour to any number of dishes. Here’s how you can make it at home.
For a Vegan Dashi replace fish flakes with Sea Lettuce from Ebb Tides Sea Salad.
Dashi is an incredibly simple broth, and it forms one of the culinary cornerstones of Japanese cooking. It's made in about 10 minutes with just three ingre
- bonito fish flakes
- kombu (dried kelp)
- Put the dried kelp in one litre of water and soak overnight (or at least 2 hours).
- Put the water with the kelp on a low to medium heat.
- Remove the kelp just before the water boils.
- Bring the water to the boil, then add fish flakes.
- Boil on a medium heat for 3 to 5 minutes.(For a more subtle taste boil for a shorter time. Boil longer for a stronger dashi).
- Remove the fish flakes and the dashi is ready simple and delicious and full of goodness.