Pork Free Dashi
This foundational Japanese stock is one of those kitchen essentials that quietly transforms everything it touches — from miso soup to braised vegetables to delicate noodle broths. The flavor is clean, subtly oceanic, and deeply savory in a way that feels both restrained and complex. It comes together with just three ingredients: cold water, kombu, and katsuobushi, all of which are naturally free of pork and any pork-derived additives, so there's no label-reading anxiety here. The technique is all about patience and gentle heat — soaking the kombu slowly, warming it without boiling, and letting the bonito flakes steep undisturbed so the stock stays clear and bright rather than murky or bitter. Skipping the squeeze when straining is a small but crucial detail that keeps the final liquid tasting delicate instead of harsh. Once you have a batch ready, it keeps in the fridge for a few days or freezes beautifully, making it easy to have on hand whenever a recipe calls for a rich, umami-forward base.
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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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