Paleo Classic Dashi
This deeply savory Japanese stock is built from just three ingredients — water, dried kelp, and smoked bonito flakes — making it a naturally clean, whole-food broth that fits seamlessly into a grain-free, unprocessed way of eating. There are no additives, no MSG packets, and no mystery powders to worry about, just the kind of pure, ingredient-driven cooking that this lifestyle is all about. The technique is surprisingly gentle: the kombu is slow-steeped at a low temperature to coax out its umami without bitterness, and the bonito flakes are simply left to bloom in the hot liquid before being strained away. What you're left with is a crystal-clear, golden broth with a quiet depth that tastes like it took hours to make. Use it as a base for soups, to braise vegetables, or to add a savory backbone to any dish that needs a little lift. Once you make it from scratch, reaching for a store-bought packet feels completely unnecessary.
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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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