Low Sugar Classic Dashi
There is a quiet magic to a broth this clean — pale gold, faintly smoky, and deeply savory in a way that feels almost impossible given how few ingredients are involved. Dashi is the backbone of Japanese cooking, and making it from scratch means you know exactly what went into it: just water, kombu, and bonito flakes. That matters a lot when you're keeping an eye on added sugars, because store-bought broths and soup bases are notorious for sneaking in sweeteners, mirin, or flavor enhancers that push the sugar count higher than you'd expect. This version is nothing but the real thing. The technique is gentle by design — the kombu soaks slowly, the water never fully boils, and the bonito flakes steep off the heat so the broth stays silky and clear rather than bitter or cloudy. What you end up with is a versatile, naturally umami-rich liquid that works as a base for miso soup, noodle broth, sauces, or braising liquid without adding a single gram of sugar to whatever you're making.
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Learn more →Ingredients
4 servings
- 4 cups cold water
- 1 oz (about 15–20 g) kombu
- 1 oz (about 1 packed cup) katsuobushi (bonito flakes)
Instructions
- 1
Use kitchen scissors or a knife to score the kombu with a few shallow cuts along its surface, then place it in a medium saucepan with the cold water. Let it soak for 30 minutes, until the kombu has softened and the water has taken on a faint golden tint.
- 2
Set the saucepan over medium-low heat and warm the kombu and water slowly, until small bubbles begin to form at the bottom of the pan and the water reaches about 140–150°F (60–65°C) — just below a simmer. This should take about 10 minutes. Do not let the water boil.
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