Pork Free Classic Dashi
This foundational Japanese broth is one of those kitchen staples that transforms everything it touches — from miso soup and noodle dishes to simmered vegetables and delicate sauces. The flavor is clean, deeply savory, and subtly oceanic, built entirely from two ingredients: dried kombu seaweed and katsuobushi, the shaved dried bonito that gives dashi its signature umami depth. Both are naturally free of pork and any pork-derived products, so there's no need to scrutinize labels or swap anything out. The technique is all about patience and gentle heat — scoring the kombu, coaxing out its flavor slowly, then steeping the bonito flakes just long enough to release their richness without turning bitter. It's a surprisingly meditative process that rewards you with a broth so clear and golden it almost looks too pretty to cook with. Keep a batch in the fridge and you'll find yourself reaching for it constantly throughout the week.
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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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