Emulsifier Free Classic Dashi
There is something almost meditative about making a proper Japanese stock from scratch, and the results are leagues beyond anything that comes in a packet or carton. This foundational broth gets its depth from just two ingredients — kombu and katsuobushi — steeped with patience and gentle heat rather than any additives, stabilizers, or emulsifying agents. That simplicity is exactly what makes it such a reliable choice when you need a clean, pure base without hidden extras. The technique matters here: scoring the kombu, keeping the temperature low and steady, and letting the bonito flakes sink on their own all coax out a broth that is delicate, savory, and faintly smoky. It is the kind of umami-rich liquid that transforms miso soup, noodle broths, and simmered vegetables into something genuinely special. Make a batch, refrigerate what you don't use right away, and you'll find yourself reaching for it all week.
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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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