What is Dashi?

Dashi is a clear broth that forms the base of many Japanese dishes. It's prized for its umami flavor, which comes from the natural glutamates found in its key ingredients. Unlike Western stocks, dashi is quick to make and focuses on extracting maximum flavor with minimal simmering.

Key Ingredients:

• Kombu (Dried Kelp): Provides a subtle, briny flavor. Wipe it clean, but don't wash away the white powder (mannitol), which contributes to the umami.
• Katsuobushi (Dried Bonito Flakes): Smoked and fermented skipjack tuna, shaved into thin flakes. Adds a smoky, savory depth.
• Optional Ingredients: Shiitake mushrooms (dried), iriko (dried baby sardines).

Making Dashi:

The most common method involves simmering kombu in water, then adding katsuobushi towards the end. The katsuobushi is steeped briefly, then strained out. The resulting broth is delicate and flavorful.