Lactose Free Classic Dashi
This deeply savory Japanese stock is built on just three ingredients — water, kombu, and bonito flakes — yet it delivers a broth so rich and complex it forms the backbone of countless classic dishes. The umami here comes entirely from the sea: mineral-forward kombu and smoky, delicate katsuobushi work together to create a golden liquid that tastes like it took hours to make. Because there's no dairy anywhere in the process, it's a naturally clean fit for anyone avoiding lactose without any substitutions or workarounds required. The technique is all about patience and gentle heat — never boiling the kombu, letting the bonito flakes steep undisturbed — and those small details make a noticeable difference in the final flavor. Once strained, you're left with a crystal-clear stock that's ready to use as a base for miso soup, noodle broths, sauces, or simmered vegetables. It keeps in the fridge for up to three days, so making a batch ahead of time is absolutely worth it.
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!