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How to Make Dashi (Japanese Soup Stock)
Dashi is used in Japanese cooking for a variety of soups and dips. This soup stock is known for its umami flavor and is easy to make at home!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 cups
Calories: 9 kcal
Course:
Soup
Cuisine:
Japanese
Ingredients
- 10 g dried kelp kombu
- 10 g dried bonito flakes katsuobushi (1 cup)
- 4 1/4 cups water
Instructions
- Cut or break the kombu into several pieces.
- In a large enough saucepan, add the water and the kombu pieces. On medium heat, slowly bring to almost a boil. Skim any residue or foam as needed. Turn off heat as you start to see bubbles. Remove kombu with tongs and save for other use or discard.
- To the saucepan add the dried bonito flakes, stir through and bring to a boil. Once it starts to boil, remove from heat and let steep for 10 minutes.
- Strain the dashi through a fine-mesh sieve over measuring bowl. Press wet bonito flakes to extract as much liquid as possible. Discard or save the katsuobushi for other use.
- Use right away for soup base of choice or store in the refrigerator covered for 5 days or in the freezer for up to 2 weeks.
Cup of Yum
Nutrition Information
Calories
9kcal
(0%)
Carbohydrates
0.2g
(0%)
Protein
2g
(4%)
Fat
0.01g
(0%)
Saturated Fat
0.01g
(0%)
Monounsaturated Fat
0.003g
Cholesterol
2mg
(1%)
Sodium
25mg
(1%)
Potassium
24mg
(1%)
Fiber
0.03g
(0%)
Sugar
0.01g
(0%)
Vitamin A
3IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
12mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 4cups
Amount Per Serving
Calories 9
% Daily Value*
| Calories | 9kcal | 0% |
| Carbohydrates | 0.2g | 0% |
| Protein | 2g | 4% |
| Fat | 0.01g | 0% |
| Saturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.003g | 0% |
| Cholesterol | 2mg | 1% |
| Sodium | 25mg | 1% |
| Potassium | 24mg | 1% |
| Fiber | 0.03g | 0% |
| Sugar | 0.01g | 0% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.