Nutmeg Free Dashi
There is something almost meditative about making a proper Japanese stock from scratch, and the results are absolutely worth it. This delicate, golden broth gets its depth from just two ingredients — kombu and katsuobushi — steeped with careful attention to temperature and timing. The technique is all about restraint: pulling the kombu before a full boil, letting the bonito flakes sink undisturbed, and straining without squeezing, so every sip is clean and subtly oceanic rather than bitter or murky. For anyone navigating spice sensitivities, this is a dream base — the ingredient list is short, transparent, and completely free of the warm baking spices that sneak into so many packaged broths and seasoning blends. It works beautifully as a foundation for miso soup, noodle broths, simmered vegetables, or any dish that calls for a light, savory liquid with real backbone. Make a batch on the weekend and you'll have a versatile, fridge-ready stock that quietly elevates everything it touches.
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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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