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.
- 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.