Homemade Umami Dashi

Ingredients

• 20g (0.7 oz) kombu 20g (0.7 oz) kombu
• 30g (1 oz) katsuobushi (dried bonito flakes) 30g (1 oz) katsuobushi (dried bonito flakes)
• 1 liter (4 cups) water 1 liter (4 cups) water

Nutrition

• Calories (kcal / KJ): 10 kcal / 42 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 1g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Wipe the kombu gently with a damp cloth to remove any impurities, but do not wash it.
2. 2.
   In a large pot, add water and kombu. Let it soak for at least 30 minutes to allow the flavors to infuse.
3. 3.
   Place the pot over medium heat and slowly bring it to a simmer. Just before it starts boiling, remove the kombu from the pot.
4. 4.
   Add the katsuobushi to the pot and simmer for 2-3 minutes.
5. 5.
   Turn off the heat and let the katsuobushi sink to the bottom.
6. 6.
   Strain the broth through a fine-mesh sieve or cheesecloth to remove any solids.
7. 7.
   Allow the Dashi to cool completely before using or storing it in the refrigerator.

Treat your ingredients with care...

• Kombu — Ensure that the kombu is wiped gently with a damp cloth to remove any impurities. Do not wash it, as this will remove the natural flavor and nutrients.
• Katsuobushi — Look for high-quality katsuobushi flakes, as they will contribute to the overall flavor of the Dashi. Store the katsuobushi in an airtight container to maintain its freshness.

Tips & Tricks

• For a stronger flavor, you can let the kombu and katsuobushi steep in the water overnight in the refrigerator.
• Use the leftover kombu and katsuobushi to make a second, slightly weaker batch of Dashi.
• Store the Dashi in the refrigerator for up to 3 days or freeze it in ice cube trays for longer storage.
• Dashi can be used as a base for miso soup, noodle broths, or as a seasoning for various Japanese dishes.
• Experiment with different ratios of kombu and katsuobushi to find your preferred balance of flavors.

Serving advice

Umami Dashi is incredibly versatile and can be used as a base for various Japanese dishes. It is commonly used in miso soup, ramen, udon, and sauces. Serve it hot or cold, depending on the recipe you are preparing.

Presentation advice

When serving Umami Dashi as a standalone soup, garnish it with thinly sliced green onions or a sprinkle of shichimi togarashi (Japanese seven spice) for added flavor and visual appeal. Serve it in a traditional Japanese soup bowl or a small teacup for an authentic touch.