What is Dashi?

Dashi is Japanese soup stock that builds the bases for many of your favorite Japanese dishes like miso soup,chawanmushi,ramen, and shabu shabu. It is the essence of authentic Japanese flavor, and it tells the dishes apart if other substitutions are being used in place of the soup stock. And what defines dashi is the use of carefully selected ingredients like kombu, bonito flakes, shiitake mushrooms, and anchovies, and each ingredient is uniquely Japanese.

How To Make Katsuo Dashi

Katsuo Dashi  is s a type of dashi made from bonito flakes. It is rich in inosine acid, a key umami component, and also contains a small amount of glutamic acid, another umami component. Katsuodashi is widely used in various Japanese dishes.

Step1. Fill a pot with water and bring it to a boil. Once boiling, turn off the heat.

Step2. Add the bonito flakes and let them steep for 1-2 minutes.

Step3. Place a strainer over a bowl, line the strainer with kitchen paper (or cloth), and slowly strain the bonito flakes. Let it sit for 1 minute, and the dashi is ready.

How To Make Awase Dashi 

Awase Dashi  is made from a combination of kombu(dried kelp) and katsuobushi(dried bonito flakes), and it’s the seafood-based stock. "Awase" means “to combine”, “mixed”, or “together.”

Step1. Place water and kombu in a pot and let it sit for 30 minutes to 1 hour.

Step2. Heat the pot until small bubbles start to appear at the bottom (around 80°C), then stop the heat and remove the kombu.

Step3. Reheat the water until it boils, then turn off the heat and add the bonito flakes. Let it sit for 2 minutes.

Step4. Place a strainer over a bowl and line it with a kitchen paper (or cloth). Slowly strain the bonito flakes. Let it sit for 1 minute, and the dashi is ready.

Let's make Japanese real dashi!