Pescatarian Classic Dashi
This deeply savory Japanese stock is the backbone of so many beloved dishes — miso soup, ramen broth, simmered vegetables, and beyond. It gets its remarkable umami depth from just two ingredients: kombu, a dried sea kelp, and katsuobushi, delicate shaved bonito flakes made from dried, fermented skipjack tuna. Because the protein here comes entirely from fish and sea vegetables, it fits naturally into a pescatarian kitchen without any substitutions or workarounds needed. The technique is all about patience and low heat — scoring the kombu, soaking it slowly, and never letting the water boil ensures a clean, golden broth that tastes complex without a single drop of meat-based stock. Steeping the bonito flakes off the heat and straining without pressing keeps the flavor light and silky rather than bitter or murky. Once you have a batch in the fridge, you'll find yourself reaching for it constantly as a base for soups, sauces, and braising liquids all week long.
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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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