Dashi

This traditional Japanese clear broth is used extensively for soups, sauces, and as a delicate seasoning.

Makes: 4 cupsHands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Makes: 4 cups

Ingredients

  • 1 piece kelp (kombu), about 5" square
  • 5 cups cold water
  • ⅓ cup dried bonito flakes

Directions

  • Place the kelp and cold water in a soup pot; bring to a boil. Remove from heat and stir in the bonito flakes. Let it stand for 2 to 3 minutes.
  • Using a slotted spoon or tongs, remove the kelp and discard. Strain the broth into a new container. Use it now, in any Japanese-inspired soup, or cool it to room temperature by immersing it in a bath of cold water, then refrigerate immediately. (This broth does not freeze well.)

Recipe Information

Makes: 4 cups

Ingredients

  • 1 piece kelp (kombu), about 5" square
  • 5 cups cold water
  • ⅓ cup dried bonito flakes

Directions

  • Place the kelp and cold water in a soup pot; bring to a boil. Remove from heat and stir in the bonito flakes. Let it stand for 2 to 3 minutes.
  • Using a slotted spoon or tongs, remove the kelp and discard. Strain the broth into a new container. Use it now, in any Japanese-inspired soup, or cool it to room temperature by immersing it in a bath of cold water, then refrigerate immediately. (This broth does not freeze well.)

Nutrition Information

Nutrition Information
Amount per serving
Calories3.2
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium70mg
Total Carbohydrate1g
Dietary Fiber1g
Sugars0g
Protein1g