Dashi: what is it and how do you cook with it?

Anyone who has ever been to Japan will definitely be familiar with the intoxicating aroma of dashi. This simple yet incredibly flavorful broth is used as a base for soups, but is also incorporated into dishes in other ways. How do you make the broth yourself, and what else can you use it for? We will guide you.

Dashi is essentially a standard Japanese broth, and it can be made from different ingredients, such as anchovies or shiitake. The most well-known version is awase dashi, which is made from just two ingredients: kombu, a firm type of seaweed, and katsuobushi. Katsuobushi consists of flakes of smoked and dried bonito, a type of tuna. These two ingredients release so much flavor that you need nothing more than water. The smoky fish, combined with the umami-rich kombu, creates a distinctive aroma that can be smelled throughout much of Japan.

Making dashi yourself

Use 10 grams of kombu and 10 grams of katsuobushi per 1 liter of water. Place the kombu in cold water and let it soak for 6 to 24 hours. There is a white powder on the kombu—do not remove it. This is a natural MSG (a flavor enhancer) and provides plenty of umami. Remove the kombu from the water, add the katsuobushi, and bring it to a boil. As soon as the water boils, turn off the heat and let it sit for 10 minutes. Strain the dashi and use the clear broth.

Ready-made

Dun Yong also sells ready-made dashi powder in small sachets. You simply add boiling water and your broth is ready. You can also stir the powder directly into sauces or sprinkle it over rice or a fried egg.

What can you use it for?

Dashi is the base for many Japanese soups, including this miso soup with silken tofu . You can also use it for marinades and dipping sauces. For example, the dipping sauce for agedashi tofu (a delicious Japanese dish with fried tofu) is made from dashi, soy sauce, and mirin. Dashi, soy sauce, and mirin are also used for soba noodles with dipping sauce, sometimes with the addition of sake. It is also delicious to serve dashi broth with a lightly prepared piece of fish.