How to make broth?
How to Make Broth(Dashi)
Dashi is an essential element of Japanese cuisine, enhancing the natural flavors of ingredients and providing a rich depth of umami. While making dashi from scratch might seem difficult or time-consuming, it’s actually quite simple. In this guide, we’ll show you how to prepare a basic dashi using katsuobushi (bonito flakes) and kombu (dried kelp)—easy enough to try at home.
Dashi made from katsuobushi has a beautiful golden color and a rich, fragrant aroma. While katsuobushi alone creates a delicious broth, combining it with kombu results in a more complex and layered flavor. Though preparation methods can vary by region, this combination is very common and good to have in your cooking repertoire.
The first extraction of dashi, called ichiban dashi, has a clean and refined taste, ideal for light dishes like clear soups (osuimono), New Year's mochi soup (ozoni), and savory steamed egg custard (chawanmushi). The second batch, niban dashi, is made by simmering the same ingredients again and is well-suited for richly flavored dishes like stews.
Ingredients
Katsuobushi (bonito flakes): 10g
Konbu Kelp (dried kelp): 10g (two 10×10cm pieces)
Water: 1000ml
Choosing the Right Bonito Flakes
Katsuobushi oxidizes quickly once opened, and its aroma fades fast when exposed to air. So, for home use, it's a good idea to choose a type of bonito flakes that can be used not just for dashi, but also in regular cooking. This way, you can use it up more quickly and avoid waste.
For example, hana-katsuo, wide and fluffy flakes often used as toppings for okonomiyaki (savory pancakes), are versatile and convenient for both soups and everyday dishes. Thin-shaved flakes (under 0.2mm thick) are also recommended because they release flavor quickly and are easy to use.
How to Make Katsuobushi and Konbu Awase Dashi?
Ingredients (for about 800ml):
10g katsuobushi (bonito flakes)
10g konbu (about two 10×10cm pieces)
1000ml water
Tools:
Pot
Damp cloth or kitchen paper
Strainer
Kitchen paper (for straining)
Bowl or measuring cup (preferably with a pouring spout)
Instructions:
-
Prepare the konbu
Wipe the surface of the konbu gently using a cloth dampened with water. Place the konbu and water into a pot and let it sit for at least 30 minutes to help draw out the umami flavor. -
Heat the konbu
Place the pot over low to medium heat. -
Remove the konbu
Just before the water comes to a boil (when small bubbles start to form), turn off the heat and remove the konbu. -
Add the bonito flakes
Immediately add the katsuobushi to the pot. -
Let the flakes settle
Allow the flakes to sit undisturbed until they begin to sink—this should take about 2 minutes. -
Strain the dashi
Place a strainer lined with kitchen paper over a bowl or measuring cup, and strain the dashi gently.
Your flavorful awase dashi (kombu and bonito dashi) is now ready to use.
Tips for the Best Flavor
Watch the temperature
If the water is too hot, unwanted bitterness or a fishy smell can develop. When the temperature exceeds 80°C (176°F), these off-flavors are more likely to appear. For best results, wait a moment after turning off the heat before adding the bonito flakes.
Don’t press the flakes
When straining, avoid pressing down on the bonito flakes, as this can also release bitterness. Let the liquid drain naturally.
Storage
Once the dashi has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator. Use it within 2 days for the best flavor.