Cinnamon Free Dashi
There is something almost meditative about making a proper Japanese stock from scratch, and the results are nothing short of extraordinary. This delicate, golden broth gets its depth from just two ingredients — kombu and katsuobushi — coaxed slowly through careful temperature control rather than a hard boil. The technique matters here: pulling the kombu before a rolling boil and steeping the bonito flakes without pressing them keeps the final liquid clean, subtly smoky, and completely free of bitterness. For anyone navigating a sensitivity to warming spices, this is a foundational recipe that delivers serious umami with zero hidden seasonings to worry about. It forms the backbone of miso soup, noodle broths, simmered vegetables, and countless other dishes, making a batch well worth the effort. Store it in the fridge for a few days or freeze it in portions so you always have a clean, reliable base on hand.
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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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