Xanthan Gum Free Classic Dashi
There is a quiet magic in watching a pot of water transform into something deeply savory with just two ingredients and a little patience. This foundational Japanese broth gets its soul from kombu — dried kelp scored to release its umami — and katsuobushi, the delicate shavings of smoked bonito that steep like tea and sink slowly to the bottom of the pot. The result is a broth that is clean, golden, and layered with flavor in a way that feels almost impossibly elegant for how little effort it requires. Many store-bought broths and soup bases sneak in thickeners and stabilizers, so making your own from scratch is the only way to be truly certain of what's in your bowl. The technique here is all about gentle heat and restraint — no boiling the kombu, no squeezing the flakes — which preserves that signature clarity and delicate depth. Once you have a batch ready, it becomes the backbone of miso soup, noodle broths, simmered vegetables, and so much more. It keeps in the fridge for up to three days, making it easy to cook Japanese-inspired meals 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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