Brazil Nut Free Dashi
There is something almost meditative about making a proper Japanese stock from scratch, and the results are miles ahead of anything powdered or packaged. This foundational broth gets its depth from just two ingredients — kombu and katsuobushi — coaxed gently through a slow, careful process that rewards patience with a clean, savory, umami-rich liquid. The technique matters here: keeping the heat low, pulling the kombu before a full boil, and letting the bonito flakes steep undisturbed are what separate a bright, delicate dashi from a murky, bitter one. Because the ingredient list is so short and naturally sourced, there are no hidden additives or complex blends to scrutinize — just seaweed, dried fish, and water doing exactly what they've done in Japanese kitchens for centuries. It's the kind of stock that makes miso soup, noodle broths, and simmered dishes taste like they came from a restaurant rather than your stovetop. Make a batch on the weekend and keep it in the fridge or freezer so you always have something extraordinary just a ladle away.
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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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