Mediterranean Diet Friendly Classic Dashi
This deeply savory Japanese broth is built from just three ingredients — water, kombu seaweed, and bonito flakes — yet it delivers a clean, umami-rich depth that makes everything it touches taste more alive. The Mediterranean way of eating has always celebrated whole, minimally processed foods and the sea's natural bounty, and this broth fits that spirit beautifully. Kombu is a nutrient-dense kelp, and bonito is simply dried, fermented fish — both are as close to their natural source as an ingredient can get. The technique is all about patience and low heat: the kombu is gently coaxed rather than boiled, and the bonito flakes steep quietly until they sink, giving you a broth that's crystal clear and remarkably light. There's no fat, no sodium overload, and nothing artificial — just pure, mineral-forward flavor you can use as a base for soups, braises, or light sauces. Make a batch, keep it in the fridge, and you'll find yourself reaching for it all week long.
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!