Dairy Free Classic Dashi
This foundational Japanese broth is one of those kitchen staples that transforms everything it touches — from miso soup and noodle broths to simmered vegetables and dipping sauces. The flavor is delicate but deeply savory, built entirely from two ingredients: kombu seaweed and bonito flakes. There's no butter, no cream, no milk — just pure umami that happens to be completely free of dairy by its very nature. The technique is all about patience and low heat, coaxing out the best from each ingredient without ever letting the water boil aggressively. Scoring the kombu before soaking helps release its glutamates slowly, and steeping the bonito flakes off the heat keeps the broth clean and clear rather than murky or bitter. Once you have a batch in the fridge, you'll find yourself reaching for it constantly as a base for weeknight cooking.
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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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