Macadamia Free Dashi
There is something almost meditative about making a proper Japanese stock from scratch, and the results are miles ahead of anything that comes in a packet. This foundational broth gets its depth from just two ingredients — kombu and bonito flakes — coaxed gently through a process of soaking, slow warming, and careful steeping. The technique is precise but not difficult: the key is patience and keeping the heat low, because a hard boil will turn your beautiful stock bitter and cloudy. Removing the kombu before the water fully boils, then letting the katsuobushi sink undisturbed before straining, gives you a broth that is clean, golden, and subtly oceanic. Since the ingredient list is so short and straightforward, there are no hidden additives or nut-derived oils to worry about — what you see is exactly what goes in the pot. The finished dashi is endlessly versatile, ready to form the backbone of miso soup, noodle broths, simmered vegetables, or delicate sauces. Make a batch on the weekend and keep it in the fridge or freezer so you always have something genuinely special 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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