GERD Friendly Classic Dashi
There is something almost meditative about making this Japanese stock from scratch — just water, dried kelp, and smoked bonito flakes working quietly together to produce a broth that is deeply savory yet remarkably gentle. For anyone managing acid reflux or a sensitive stomach, finding a flavorful base that doesn't trigger symptoms can feel like a constant uphill battle. This one sidesteps the usual culprits entirely: no onions, no garlic, no tomatoes, no citrus — just clean umami that sits easy. The technique matters here, and the slow, low-heat approach to the kombu is what keeps the broth smooth and mellow rather than bitter or sharp. Steeping the katsuobushi off the heat is equally important, coaxing out that signature depth without any harshness. The result is a light, golden stock that works beautifully as a sipping broth on its own or as a foundation for soups, noodles, and sauces you can actually enjoy without second-guessing every ingredient.
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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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