Beef Free Dashi
There is something almost meditative about making a proper Japanese stock from scratch, and the results are worth every careful minute. This delicate broth gets its depth from just two ingredients beyond water — dried kombu seaweed and katsuobushi, the paper-thin shavings of smoked bonito — making it naturally free of any beef or red meat entirely. The technique is all about restraint: a slow, gentle warm-up for the kombu, a brief steep for the bonito flakes, and a hands-off strain that keeps the flavor clean and clear. Skipping the boil and resisting the urge to squeeze the strainer are the two moves that separate a silky, golden dashi from a murky, bitter one. The finished stock is incredibly versatile — use it as the backbone of miso soup, a simmering liquid for noodles, or a light braising base for vegetables. It keeps in the fridge for a few days and freezes beautifully, so making a full batch is always 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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