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Dashi is the reason a bowl of miso soup tastes like more than salty water. It takes ten minutes and two ingredients.
What is dashi?
Dashi is the basic Japanese stock, made by steeping kombu seaweed and dried bonito flakes in hot water. It is light, clear and deeply savoury, and it forms the base of miso soup, noodle broths, simmered dishes and dipping sauces. It is not boiled, which is what keeps it clean tasting.
What does dashi taste like?
Savoury and faintly of the sea, with none of the heaviness of a meat stock. The kombu brings a mineral, almost sweet background and the bonito adds a smoky top note. Alone it tastes thin. In a dish it does most of the work.
The main types
- Awase dashi. Kombu and bonito together. The everyday standard.
- Kombu dashi. Seaweed only. Vegan, and the mildest.
- Katsuo dashi. Bonito only. Smokier and more assertive.
- Shiitake dashi. Dried mushrooms. Vegan, darker and earthier.
- Instant dashi powder. Granules you stir into hot water. Fast, saltier, and what most Japanese home cooks actually use on a weeknight.
How to make dashi at home
Soak a postcard sized piece of kombu in a litre of cold water for 30 minutes, then heat it slowly until small bubbles appear at the edge. Take the kombu out before it boils. Add a large handful of bonito flakes, turn off the heat, wait two minutes, then strain.
- Never boil the kombu. It turns slimy and bitter.
- Do not squeeze the bonito flakes when straining, or the stock goes cloudy.
- The used kombu can be simmered again for a weaker second batch.
Where to buy dashi in the UK
Japanese and Chinese supermarkets stock kombu, bonito flakes and instant granules. Larger supermarkets sometimes carry instant dashi powder in the world food aisle. Online is the most reliable route for kombu.
Frequently asked questions
Is dashi vegan?
Not usually. Standard dashi contains bonito, which is fish. Kombu dashi or shiitake dashi are vegan alternatives that work in the same way.
Can I use fish stock instead?
No. Western fish stock is heavier and tastes strongly of fish bones. Instant dashi powder is a far better shortcut.
How long does homemade dashi keep?
Three days in the fridge, or three months frozen. Freeze it in an ice cube tray so you can take out what you need.
Is instant dashi any good?
Yes, and it is what most Japanese households use midweek. It is saltier than homemade, so hold back on other salt.
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- Dashi powder. Instant stock, just add hot water.
- Dried kombu seaweed. For making dashi stock from scratch.
