MSG Free Classic Dashi
There is a reason this simple Japanese stock forms the backbone of so many beloved dishes — it delivers a deep, clean umami flavor that feels almost impossibly complex for something made with just two ingredients. Kombu and katsuobushi are both naturally free of added glutamates, so you get that savory, soul-warming depth without any of the additives that make store-bought broths and seasoning packets a concern. The technique here is all about patience and low heat: scoring the kombu helps release its flavor gently, and keeping the water below a boil prevents any bitterness from developing. The bonito flakes steep off the heat, which keeps the broth delicate and golden rather than murky or harsh. Straining without pressing is a small but important step — it keeps the finished dashi crystal clear and tasting purely of the sea. Use it as a base for miso soup, noodle broth, or simmered vegetables, and you will immediately understand why this stock has been a kitchen staple for centuries.
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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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