D
OriginJapan
Primary IngredientsKombu (kelp) and Katsuobushi (dried bonito flakes) are traditional; vegetarian versions use shiitake mushrooms.
Buy it or make it
Get some
Buy it
Common carton size
On the shelf at your store. Live pricing is coming soon.
Add to shopping listStorage
Homemade dashi is best used fresh. For longer storage, freeze it in ice cube trays for easy portioning.
Nutrition
Cooking Tips
For a vegetarian/vegan dashi, use dried shiitake mushrooms and kombu (kelp).
Gently heat the dashi; boiling can make the kombu bitter and the katsuobushi (bonito flakes) dusty.
Strain dashi through a fine-mesh sieve or cheesecloth for a clear broth.
Pairs With
Miso paste
Tofu
Noodles (udon, soba, ramen)
Seaweed (wakame)
Eggs
Vegetables (mushrooms, daikon radish, spinach)
Common Mistakes
Boiling kombu: This releases a slimy texture and can make the dashi bitter.
Over-steeping katsuobushi: Remove the bonito flakes shortly after they sink to avoid a fishy or dusty flavor.
Also called
Aliases
- Dashi Soupsplural
/dashi-soups