Cashew Free Dashi

There is something almost meditative about making a proper Japanese stock from scratch, and the result is a broth so clean and deeply savory it will change the way you think about cooking. This foundational liquid gets its soul from just two ingredients beyond water — dried kombu seaweed and katsuobushi, the delicate shavings of smoked bonito — making it naturally free from nuts, seeds, and the cross-contamination concerns that come with packaged broths and bouillon cubes. The technique is all about patience and gentle heat: the kombu soaks slowly, the liquid barely simmers, and the bonito flakes steep undisturbed until they drift to the bottom of the pan. Rushing any of these steps or letting the pot reach a rolling boil will introduce bitterness, so the recipe is deliberate about keeping temperatures low throughout. What you end up with is a pale, golden, umami-rich stock that smells faintly of the sea and forms the backbone of miso soup, noodle broths, simmered vegetables, and so much more. It keeps in the fridge for a few days and freezes beautifully, so making a batch ahead is absolutely worth it.

About Fig

Fig 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 →