Homemade Rich and Flavorful Katsuobushi Dashi
The Heart of Authentic Japanese Cuisine: Making Basic Katsuobushi Dashi with Kombu and Bonito Flakes
Learn how to make ‘dashi,’ the fundamental base of all Japanese flavors, right in your own kitchen. Clear and deeply flavorful Katsuobushi dashi is essential for dishes like miso soup, udon, and simmered preparations. While convenient options like Hondashi, Shiro Dashi, or Tsuyu exist for busy days, the profound taste of freshly made dashi is unparalleled. This recipe will guide you through the secrets of creating delicious, umami-rich Katsuobushi dashi at home, comparable to professional quality. Elevate your cooking to a new level with this essential Japanese stock. Let’s start making Katsuobushi dashi now!
Basic Ingredients- 1 liter fresh water
- 25g Kombu (dried kelp)
- 25g Katsuobushi (bonito flakes)
Cooking Instructions
Step 1
Place 1 liter of cold water in a pot along with 25g of kombu. Gently heat the water over medium-low heat, aiming to reach exactly 60℃ (140℉) without boiling. If you don’t have a thermometer, watch for tiny bubbles forming around the edges of the pot and immediately turn off the heat. This slow warming allows the umami compounds in the kombu to infuse into the water.
Step 2
Once the water reaches 60℃ or shows initial bubbling, carefully remove all the kombu from the pot. Leaving the kombu in longer can impart a bitter taste, so it’s important to take it out. Then, turn the heat up to high and bring the water to a rapid boil. This quick boil helps to remove any sticky residue or off-flavors from the kombu, resulting in a cleaner dashi.
Step 3
As soon as the water reaches a rolling boil, turn off the heat immediately. Use a fine-mesh sieve or a skimmer to carefully remove any foam or impurities that rise to the surface. This step is crucial for achieving a crystal-clear broth and a refined flavor.
Step 4
Add 25g of katsuobushi (bonito flakes) to the hot water. Crucially, do not boil the mixture from this point onwards. After adding the bonito flakes, cover the pot and let it steep undisturbed for 5 to 10 minutes. This allows the delicate smoky and savory flavors of the katsuobushi to gently infuse into the liquid.
Step 5
After steeping for 5 to 10 minutes, taste the broth. When you detect a rich, savory katsuobushi flavor, your dashi is ready. Carefully strain the liquid through a fine-mesh cloth or sieve, ensuring no flakes pass through. Your delicious, foundational Katsuobushi dashi is now complete. It can be used immediately or cooled and stored in the refrigerator.
