Cinnamon Free Classic Dashi
This foundational Japanese broth is one of those kitchen staples that transforms everything it touches — from miso soup to braised vegetables to delicate noodle dishes. The flavor comes entirely from two ingredients: kombu, a dried sea kelp, and katsuobushi, smoky dried bonito flakes. Together they produce a broth that is deeply savory, clean, and subtly oceanic in a way that feels both humble and refined. For anyone navigating a spice sensitivity, this recipe is a natural fit. There are no blended seasonings, no spice packets, and no hidden aromatics — just water, seaweed, and fish flakes doing exactly what they've done in Japanese kitchens for centuries. The process is all about gentle heat and patience: the kombu is coaxed slowly in cold water, never boiled, and the bonito flakes steep off the heat so the broth stays clear and balanced rather than bitter or murky. The result is a golden, lightly fragrant stock that you can use immediately or keep in the fridge for a few days. Once you have a batch on hand, it quietly elevates soups, sauces, and simmered dishes in a way that's hard to put your finger on but impossible to ignore.
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!