Dashi
Dashi is a Japanese cooking stock traditionally made from kombu (kelp) and bonito flakes that adds deep umami to soups and sauces.
Origin
Dashi is the flavour base of many Japanese dishes, such as miso soup. It is quick to make and tastes delicate and savoury rather than heavy. Plant-based versions exist too, for example with kombu alone, and they suit flexitarian cooking well.
How to
Place the kombu in cold water and heat it slowly. Remove it before the water properly boils. Then add the bonito flakes to the hot water, let them steep briefly and strain everything.
Common mistake
If kombu is simmered for too long, the dashi can turn bitter and slimy. Do not let the flakes simmer for long either.
Related recipes
Authentic Japanese Dashi Broth Recipe: Umami-Loaded Delight, Greetings from Japan - Miso Soup
Related terms
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