How to make the perfect brodo Dashi

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Are you ready for a taste experience in a class of its own? Then you absolutely must try our recipe for a classic brodo Dashi! In less than 15 minutes, you can conjure up a stunningly delicious brodo Dashi from dried seaweed and bonito flakes. The flavour will blow you away: balanced, intense and delicious – simply Umami in its purest form! So grab the ingredients and let this recipe enchant you!

Cover image per brodo Dashi dalla Giappone

For lovers of Japanese cuisine, Dashi is an indispensable ingredient that plays a key role in many dishes. This brodo Dashi, made from bonito flakes, Kombu and water, gives every recipe a unique flavour and aroma that delights the taste buds and brings out the best in the ingredients.

Learn now how to master this key to Japanese cuisine! In less than 15 minutes, I’ll show you how to select the most important ingredients and make a perfect brodo Dashi yourself. Get ready for an unforgettable taste experience!

Dashi is a clear broth from Japan that is considered the foundation of the Umami flavour (now also referred to as the fifth taste). This broth enhances and brings out the intensity and natural flavour of the ingredients cooked in it.

Ingredients for your brodo Dashi

The secret lies in the two main ingredients: bonito flakes (Katsuobushi) (im Shop ansehen) and Kombu (seaweed) (im Shop ansehen) .

Kombu, or dried seaweed, is laid out to dry after harvesting and tied into small bundles, which are then cut into small pieces in the kitchen.

And bonito flakes, made from bonito – a relative of the tuna – give your stock an irresistible flavour.

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For my brodo Dashi, I prefer to use the products shown above – the Katsuobushi for an intense fishy flavour and the Kombu for the perfect Umami note. These two ingredients are indispensable to me and create a brodo Dashi that takes any dish to a whole new level. Give it a go and see for yourself!

But don’t be put off by the supposedly complicated preparation, because homemade brodo Dashi is absolutely delicious and easy to make. It’s best to use ready-to-use bonito flakes and let yourself be inspired by the intense aroma!

Making your own brodo Dashi: Here’s how!

The preparation is incredibly simple! Simply fill a saucepan with cold water and add the finely chopped Kombu (best cut directly into the saucepan with a pair of scissors). Leave it to soak for at least 10 minutes.

When the water is almost boiling, turn off the heat and quickly remove the Kombu (and save it for a niban Dashi if you like).

3 tips for using Kombu:

#1 Kombu should NEVER be washed before use. The whitish powder on the surface contains most of the flavour!
#2 When preparing Kombu, the water should NEVER be brought to the boil whilst the Kombu is still in the pot – the soup will quickly become bitter!
#3 An opened packet should be stored in an airtight container.

Now add the Katsuobushi to the pan and bring the water to the boil. As soon as it has come to a proper boil, turn off the heat. Leave the pot on the hob for another 5 minutes until the bonito flakes sink to the bottom of the pot. Then pour the brodo Dashi through a sieve, ideally lined with kitchen paper, and collect it.

The Dashi broth based on Kombu and Katsuobushi is now ready and can be bottled and stored in the refrigerator for a few days, frozen in the freezer (for example using ice cube bags) or used immediately.

Tip

The Dashi “Ichiban” broth prepared here is the initial infusion. This means you can gather and store all the raw materials from the recipe. You can later use this to make a second stock – the “Niban” Dashi.

I wish you every success and hope you enjoy cooking – if you have any questions or suggestions, please feel free to use the comments section below the recipe 😊. Let’s get started:

Dashi broth

serves 1 litre | 40 minutes | 65 kcal

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Are you ready for a taste experience in a class of its own? Then you absolutely must try my recipe for classic brodo Dashi! In less than 15 minutes, you can conjure up a stunningly delicious stock from dried seaweed and bonito flakes. The flavour will blow you away: balanced, intense and delicious – simply Umami in its purest form! So grab the ingredients and let this recipe enchant you!

Ingredients (1 litre)

* Add ingredients to basket 🪄

1 strip Kombu (5 x 10 cm) (im Shop ansehen)
10 g Katsuobushi (bonito flakes) (im Shop ansehen)
1 l water (fresh, cold tap water)

Useful tools:
Yukihiara pot
Kitchen thermometer (auf Amazon* kaufen)
2-in-1 strainer & Skimmer

Preparation (15 minutes)

Step 1

Ingredients for homemade Dashi Broth.

Step 2

Fill a saucepan with cold water and add the Kombu. Leave it to soak for at least 10 minutes.

Step 3

Set the heat to medium and wait until the water is almost boiling. Remove the Kombu before it reaches a full boil (you can save it for a second batch of Dashi).

Step 4

Add the bonito flakes to the water and bring to a boil. As soon as the water is boiling vigorously, turn off the heat.

Step 5

Leave the pan to stand for another 5 minutes until the bonito flakes sink to the bottom. Strain the broth through a sieve.
Your dashi broth is now ready! You can store it in the refrigerator for a few days, freeze it, or use it immediately.

Are you looking for delicious recipes using brodo Dashi dalla Giappone? Here are a few ideas: