Hazelnut Free Classic Dashi
This deeply savory Japanese stock is built on just three ingredients — cold water, kombu, and bonito flakes — and the result is a clean, golden broth with extraordinary depth. The slow, gentle process of coaxing flavor from the kombu without ever letting it boil is what gives dashi its signature clarity and subtle umami backbone. Once the bonito flakes steep and sink, you strain everything off and are left with something that tastes far more complex than the effort involved. For anyone navigating tree nut allergies, this is the kind of foundational recipe that's naturally free of the usual concerns — no hidden oils, no blended seasonings, just pure, whole ingredients doing all the work. It's the base for miso soup, noodle broths, simmered vegetables, and so much more, so making a batch means you're already halfway to a dozen other dishes. Store it in the fridge 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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