Dashi is the name for the basic broth used in Japanese cuisine. There are several types and ways to prepare dashi stock. The most basic one is made from flakes of dried tuna, but there are also versions made from kombu seaweed, dried sardines, or shiitake mushrooms.
Dashi is used in many Japanese dishes. It’s used as a broth base in Japanese hot pots, stews, simmered dishes and noodle soup dishes. You can also use it as a seasoning liquid or add it to sauces. It’s not difficult to make dashi because it’s usually made of one or two ingredients, but it may be difficult to get those ingredients outside of Japan (depends on where you live).
Dashi is difficult to substitute with anything else. It has a unique taste with rich, umami flavor.
1. Dashi made from raw ingredients
Dashi stock can also be prepared as a real homemade stock or an “instant” version. (See points 2 and 3). If you want to cook your own dashi stock, you will need katsuobushi – dried bonito flakes. You can simply boil them in water for a few minutes and the stock is ready. The disadvantage here is the price and availability. Depends on where you live but usually katsuobushi is not the cheapest thing, and it can be difficult to find one.
Dashi recipe using bonito flakes:
You will need 10 grams of bonito flakes and 470 ml of water.
- In a pot, bring water to boil
- When you see the water starts to boil, add bonito flakes and bring to boil
- Once it starts boiling, lower the heat and simmer for thirty seconds, and then set aside for ten minutes
- Strain the dashi and it’s done
You can keep dashi in a fridge for up to 5 days.
2. Dashi packets
these are pre-prepared or portioned packages that contain dried bonito flakes and sometimes kombu seaweed. You can just throw the package into boiling water, boil for a few minutes and the stock is ready.
3. Dashi powder
This is my go-to stock. It’s convenient, easy to use and budget friendly. And you can probably find one in your local Asian grocery store. The most common brand is Dashinomoto or Hondashi but I saw in stores mostly Dashinomoto brand. It’s a powder that you simply dissolve in a water and with this you can make miso soup in 15 minutes.
Dashi is the backbone of many Japanese dishes and I strongly recommend not replacing it with chicken or vegetable broth. It’s a completely different taste. But it’s worth getting at least dashi in powder form, which will certainly last you for some time.
