Rich and Deep Homemade Dashi Broth
Dashi Broth: A Simple Method for a Rich Flavor
No complicated recipes needed for this! Declutter your freezer and fridge by using up those leftover ingredients. Toasting dried ingredients in a dry pan or over direct heat before simmering creates a deeply flavorful and delicious dashi broth that elevates any dish. Experience the magic of a simple broth transforming your cooking!
Broth Ingredients
- 1 handful Dried Pollock (Hwangtae)
- 1 handful Dried Anchovies for soup (heads and guts removed)
- 1 handful Dried Sweet Shrimp (optional, for extra umami!)
- 1 piece Kombu seaweed (10cm x 10cm)
- 1 handful Scallion roots and white parts
- 1 handful Onion skins
- 1 Tea bag of Burdock root tea (or dried shiitake mushrooms)
- 3.5-4 liters Water
- 2-3 Tbsp Mirin (or Rice wine/Soju)
Cooking Instructions
Step 1
First, lightly rinse all the dried ingredients (dried pollock, anchovies, shrimp, kombu, scallion roots, onion skins) under running water to remove any dust. Place these rinsed ingredients into a dry pot with some depth. Toast them over medium-low heat, stirring constantly to prevent burning, until fragrant. This toasting process removes any fishiness from the pollock and adds a nutty aroma, while anchovies and shrimp provide umami, kombu adds depth, and the scallion roots and onion skins contribute a refreshing scent, greatly enhancing the broth’s flavor profile. Toast until the ingredients are lightly golden.
Step 2
Add 3.5-4 liters of water to the pot with the toasted ingredients, along with 2-3 tablespoons of mirin (or rice wine/soju). Mirin is excellent for removing any unwanted odors. Bring the water to a rolling boil over high heat with the lid off. Once boiling, reduce the heat to medium-low and let it simmer gently for about 30 minutes to 1 hour, with the lid slightly ajar. Allowing the flavors to infuse properly is key.
Step 3
Continue simmering until the water has reduced by about one-third to half of its original volume. This concentrates the broth, intensifying its rich flavor. Turn off the heat and let the pot cool down completely. It’s best to let it cool naturally; transferring it while hot can sometimes result in a cloudier broth.
Step 4
Once completely cooled, strain the broth through a fine-mesh sieve or a dashi bag (if using a silicone dashi bag) to remove all the solids. This ensures a clear and clean broth. Pour the strained broth into airtight containers or an ice cube tray (or silicone dashi bags).
Step 5
If you plan to use the broth within a few days, store it in a glass jar in the refrigerator; it will stay fresh for about 3-4 days. For longer storage, freeze the broth in ice cube trays or silicone dashi bags. This way, you can easily portion and use it whenever needed for soups, stews, braises, stir-fries, and more. Enjoy the convenience and enhanced flavor in all your cooking!
