Chicken Free Classic Dashi
There is something almost meditative about making a proper Japanese stock from scratch — just water, dried kelp, and smoked bonito flakes transforming into something deeply savory and complex. The process is slow and intentional: the kombu soaks until the water turns a soft golden hue, then the katsuobushi steeps in near-silence until every last bit of umami has been coaxed out. The result is a broth that is clean, delicate, and impossibly fragrant — nothing like the boxed versions you might find at the store. Because this recipe relies entirely on seafood and sea vegetables, it sidesteps poultry entirely without any substitutions or workarounds needed. It is the kind of foundational recipe that makes everything else taste better — miso soup, noodle broths, simmered vegetables, dipping sauces. Once you have a batch cooling in the fridge, you will find yourself reaching for it constantly throughout the week.
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!