Artificial Food Coloring Free Dashi
This deeply savory Japanese stock is built from just three ingredients — cold water, kombu, and katsuobushi — and the result is a clean, golden broth with an almost magical depth of umami. It's the kind of foundational recipe that quietly elevates everything it touches, from miso soup to noodle broths to simmered vegetables. Because it's made entirely from scratch with whole, natural ingredients, there's no need to scrutinize labels for synthetic dyes or mystery additives that sneak into packaged stocks and bouillon cubes. The technique is gentle and deliberate: the kombu soaks slowly, the bonito flakes steep rather than boil, and nothing gets rushed or squeezed — all of which protects the delicate, clear flavor. What you end up with is a pale, luminous broth that looks as beautiful as it tastes. It keeps in the fridge for a few days or freezes well, so making a batch ahead is absolutely worth it.
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Learn more →Ingredients
4 servings
- 4 ½ cups cold water
- 1 oz (about 15g) kombu
- 1 oz (about 30g) katsuobushi (bonito flakes)
Instructions
- 1
Combine the cold water and kombu in a medium saucepan. Let the kombu soak at room temperature for 30 minutes, until the water turns a pale straw-yellow and the kombu has softened and expanded slightly.
- 2
Place the saucepan over medium-low heat and warm slowly, uncovered, until the water reaches a bare simmer — small bubbles will begin to rise from the bottom of the pan, about 10 minutes. Do not let it reach a full boil; remove the kombu just before the first rolling bubbles appear, as boiling makes the stock bitter and slimy.
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