Black Pepper Free Classic Dashi
This foundational Japanese stock is one of those quietly magical things — just water, kombu, and bonito flakes, yet the result is a deeply savory, umami-rich broth that forms the backbone of countless dishes. The technique is all about patience and gentle heat: the kombu is coaxed slowly through warm water rather than boiled, and the bonito flakes are steeped just long enough to release their flavor without turning bitter. Because the ingredient list is so clean and intentional, there's no need to scan labels or worry about hidden spice blends sneaking in unwanted heat. For anyone avoiding black pepper, this is the kind of recipe that proves simple cooking can be incredibly satisfying. The finished dashi is silky, golden, and subtly oceanic — perfect as a base for miso soup, noodle broths, or delicate simmered vegetables. It keeps in the fridge for up to three days, so a single batch can quietly elevate your cooking all week long.
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!