AIP Friendly Classic Dashi
There is something almost meditative about making a proper Japanese stock from scratch, and the results are worth every quiet minute of it. This umami-rich broth starts with just two ingredients — kombu and bonito flakes — steeped in cold water with careful, gentle heat to coax out every bit of depth without bitterness. For anyone navigating the autoimmune protocol, finding a flavorful base for soups, braises, and sauces can feel limiting, but this stripped-back method delivers serious complexity with nothing to second-guess. No soy, no additives, no mystery ingredients hiding on a label — just clean, golden broth that tastes like it came from a restaurant kitchen. The technique is precise but not difficult: low heat, patience, and a light hand with the strainer are really all it takes. Once you have a batch in the fridge, it quietly elevates everything from simple vegetable soups to braised greens, making it one of the most useful things you can keep on hand.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!