Best 4 Bonito Dashi Recipes

Bonito dashi is a versatile Japanese soup stock made from dried bonito flakes (katsuobushi). It is a staple ingredient in many Japanese dishes, and is used to add flavor to soups, stews, sauces, and more. Bonito dashi can be made at home using a variety of methods, and the resulting broth can be used immediately or stored for later use. If you are looking to make a delicious and authentic bonito dashi, this article will provide you with all the information you need to get started.

Here are our top 4 tried and tested recipes!

DASHI STOCK (KONBUDASHI)

Dashi Stock (Konbudashi) image

Dashi is the basic stock used in most all Japanese cooking. Dashi stock is the base for miso soup. This recipe is for a Konbudashi, which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish which has been shaved into flakes.) There are many variations of dashi, but this is probably the most common.

Provided by Kyle Hildebrant

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 1h

Yield 8

Number Of Ingredients 3

Ingredients

1 ounce dashi kombu (dried kelp)
1 quart water
½ cup bonito flakes

Steps:

Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.
Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.
Stir the bonito flakes into the kombu-flavored water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.

Nutrition Facts : Calories 12.2 calories, Carbohydrate 2 g, Protein 1 g, Sodium 111.1 mg

DASHI

Dashi image

Provided by Alton Brown

Time 1h

Yield 2 quarts dashi

Number Of Ingredients 3

Ingredients

2 (4-inch) square pieces kombu
2 1/2 quarts water
1/2-ounce bonito flakes or katsuobushi, about 2 cups

Steps:

Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.
Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.
Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.
Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.

DASHI

Dashi image

This quick and easy stock has many uses in Japanese cooking, including dipping sauces, noodle dishes, and, most commonly, as the base for Miso Soup. It calls for just two ingredients -- kombu and bonito flakes -- and water. This recipe appears in our cookbook Martha Stewart's Cooking School.

Provided by Martha Stewart

Categories Soup Recipes

Yield Makes 6 cups

Number Of Ingredients 3

Ingredients

3 strips (each about 6 inches) kombu, wiped with a dry cloth
6 cups cold water
2 cups bonito flakes (do not pack)

Steps:

Combine kombu and water in a medium saucepan and bring to just under a boil, then remove from heat. Use tongs to remove and discard the kombu.
Sprinkle the bonito flakes into the pan and let steep until they sink to the bottom, about 3 minutes. Strain broth through a fine sieve before using. Dashi can be kept in an airtight container in the refrigerator up to 4 days.

DASHI

Dashi image

Dashi is a subtly flavored soup stock that is used throughout Japanese cooking.

Yield Makes about 5 cups

Number Of Ingredients 3

Ingredients

1 12-inch piece dried kelp (konbu),*wiped lightly with dry cloth
6 cups water
3/4 cup (loosely packed) dried bonito shavings (katsuo-bushi)

Steps:

Using small sharp knife, cut several slits all over kelp. Place kelp and 6 cups water in large saucepan. Bring just to simmer over medium heat. Using tongs, immediately remove kelp and discard. Add bonito shavings to saucepan, reduce heat to medium-low and barely simmer until bonito shavings sink, about 3 minutes. Pour broth through fine strainer; discard bonito shavings. (Can be prepared up to 3 days ahead. Cover and refrigerate.)

### Tips

When selecting bonito flakes, choose high-quality flakes that are made from fresh, wild-caught bonito.
To make the best dashi, use cold water. Cold water helps to extract the maximum flavor from the bonito flakes.
Bring the dashi to a simmer over medium heat. Do not boil the dashi, as this will make it bitter.
Strain the dashi through a fine-mesh sieve to remove the bonito flakes.
Dashi can be used immediately or stored in the refrigerator for up to 3 days.
When using dashi, dilute it with equal parts water. This will help to mellow the flavor of the dashi.
Dashi can be used in a variety of dishes, including soups, stews, and sauces.

### Conclusion Dashi is a versatile and flavorful ingredient that can be used to add umami to a variety of dishes. It is easy to make and can be stored in the refrigerator for up to 3 days. With its delicate flavor and health benefits, dashi is a great addition to any kitchen.