Bowl of miso soup with tofu
Makes 1 gallon A primary ingredient in Japanese cooking, dashi is a broth made by simmering flakes of dried bonito tuna (katsuobushi) with pieces of seaweed. Dashi is the base for miso soup, but is also a flavorful base for vegetable soups or brothy noodle dishes. You’ll find kombu sheets and bonito flakes at specialty…

CIA FOODIES


Ichi Ban Dashi

Makes 1 gallon A primary ingredient in Japanese cooking, dashi is a broth made by simmering flakes of dried bonito tuna (katsuobushi) with pieces of seaweed. Dashi is the base for miso soup, but is also a flavorful base for vegetable soups or brothy noodle dishes. You’ll find kombu sheets and bonito flakes at specialty Asian markets or online.

Ingredients

  • 1 gallon cold water
  • 1 (3-inch) square kombu
  • 2 oz dried bonito flakes (katsuobushi)

Directions

  1. Wipe the kombu with a damp cloth to remove any sand. Do not remove the white powder, which is flavorful sea salt. Be sure to cut your square with sharp scissors or a knife. Do not tear or slash, as exposing the interior of the kombu can result in undesirable flavors and a gelatinous texture.
  2. Add the kombu to the cold water in a pot. Over medium heat, heat to just below a boil. Remove the kombu just before the water boils.
  3. Add the bonito flakes and remove from the heat. Steep for 5 minutes, then strain.

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