Everything you need to make dashi at home. Start with kombu, then add bonito.
What You'll Learn
You will learn the three main types of dashi. You will learn the right heat for each. You will learn how to fix a flat or bitter stock.
What dashi is
Dashi is a simple Japanese stock. It gives miso soup and noodle soup their deep taste. Most dashi uses kombu, bonito flakes, or both.
The three dashi to know first
- Kombu dashi: kelp and water only. Soft, clean, and vegan.
- Awase dashi: kombu plus bonito flakes. Deep and a little smoky.
- Instant dashi: granules or packs. Fast, and fine on busy days.
Heat decides the taste
Kombu gives its best umami near 60C. Hotter water pulls out slime and a strong sea smell. So never boil kombu.
Bonito flakes want hot water for a short time. Let them sink, then strain. Do not squeeze the flakes.
Two kinds of umami
Kombu brings one kind of umami. Bonito brings another kind. Together they taste far stronger than either one alone.
Make kombu dashi first and taste it warm. Then make awase dashi and compare the two.
Water matters too
Japan cooks with soft water. Hard tap water can make kombu dashi cloudy and harsh. Filtered water often fixes it.
The right dashi for each dish
- Miso soup and simmered dishes: awase dashi.
- Clear soups and vegan dishes: kombu dashi.
- Quick noodle soup on a weeknight: instant dashi is fine.
Questions
Can I use instant dashi?
Yes. It is fine on busy days. Many packs have salt, so taste before you add more.
Is dashi vegan?
Kombu dashi is vegan. Awase dashi uses bonito, a fish. Some kombu dashi powders also add bonito.
Why is my dashi cloudy or bitter?
The kombu boiled, or the flakes were squeezed. Very hard tap water can also cloud it.
How long does homemade dashi keep?
Up to 3 days in the fridge. Freeze it in an ice cube tray for up to 2 weeks.
Can I make dashi without heat?
Yes. Leave kombu in cold water in the fridge overnight. This is cold-brew dashi.
Cold-brew kombu dashi needs no heat at all. Many shops like it for clear soups.
Keep used kombu in the freezer. It still makes a second, lighter pot.
