Capsaicin Free Dashi
There is something almost meditative about making a proper Japanese stock from scratch, and the results are worth every quiet minute of it. This delicate, golden broth gets its depth from just two ingredients — kombu and katsuobushi — steeped with careful attention to temperature so the flavor stays clean, subtly oceanic, and beautifully savory. For anyone managing sensitivity to capsaicin, finding a ready-made stock that is completely free of chili, pepper, or spice additives can be genuinely tricky, since many commercial broths sneak in unexpected seasonings. Here, you control every element, and the ingredient list is refreshingly short. The technique is all about patience: a slow warm for the kombu, a gentle steep for the bonito flakes, and a hands-off strain that keeps any bitterness out of the finished liquid. The result is an incredibly versatile base you can use right away or tuck into the freezer for whenever a bowl of miso soup or a simmered dish calls for it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!