Emulsifier 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 soup bases entirely. This version uses just three ingredients — cold water, kombu, and katsuobushi — which means there are no hidden additives, stabilizers, or emulsifiers of any kind to worry about. Many store-bought broths and powdered dashi packets sneak in emulsifying agents to improve texture or shelf life, so making it yourself is genuinely the safest and most satisfying route. The technique is all about patience and gentle heat: the kombu soaks slowly, the bonito flakes steep without squeezing, and the result is a luminous, golden liquid with that unmistakable umami depth. Straining through cheesecloth keeps the stock perfectly clear and free of any bitter compounds that boiling would release. Use it immediately as the base for miso soup, noodle broth, or simmered vegetables, or stash it in the fridge or freezer for whenever you need a quick flavor foundation that you know is completely clean.
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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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