Perfect Dashi (Japanese Seaweed and Bonito Broth)
Dashi broth forms the flavour foundation for many Japanese dishes. It’s used as the base for soba or ramen, or as a poaching liquid for fish or shiitake mushrooms. I like to use dashi to make simple miso soup as a snack or side dish. Just stir in some miso and it’s ready!
Ingredients for miso soup; shaved bonito, kombu and shiro miso
Cooks tips
According to Japanese master Yoshihiro Murata, the key to a tasty dashi is in the temperature. The most umami is extracted from the kombu at 60⁰C. Don’t worry if you don’t own a food thermometer; you can do it by eye. 60⁰C is below a simmer. You’ll see wisps of steam coming off the surface, but no bubbles will break the surface and the water should be completely still (not unlike the looking into a hot cup of tea).
I would recommend buying the best quality kelp and bonito you can afford, as the end result can be a bit metallic or wishy-washy when poor quality ingredients are used. Visit your local Japanese supermarket for a good range. If you’re here in Melbourne try Hinoki Japanese Pantry.
Perfect Dashi
Gluten free, dairy free, low FODMAP.
Ingredients
30g kombu
1.8L pure water (spring water or filtered water)
40g shaved bonito
Method
Wipe the surface of the kombu with a damp cloth to remove the excess salt. Add to a medium saucepan with the pure water and bring up to 60⁰C over a low heat. Let it infuse at 60⁰C for 1 hour. Use a simmer mat to keep the temperature low if you need to.
Remove the kombu, then raise the heat to 80⁰C (a gentle simmer). Turn off the heat, then add the shaved bonito. Make sure all the flakes are submerged, but do not stir. Infuse for 10 seconds, then strain through a sieve lined with cheesecloth. Let the bonito drain freely without squeezing or pressing.
Your dashi is now ready to use as a base for a plethora of Japanese soups and sauces. Have fun!
