Dashi Broth

Make Andrew Zimmern's version of the umami-laced Japanese broth
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Dashi Broth
Photo: Dave Katz/Tasting Table

Dashi, the Japanese staple that consists of dried kelp and bonito flakes, is used to add and build flavor in braises and soups. It's an essential base for Andrew Zimmern's shellfish-studded stew.

To learn more, read "A Very Shellfish Act."

Dashi Broth

Recipe adapted from Andrew Zimmern

Yield: 1 quart

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


8 cups water

5 six-inch square pieces of kombu (dried kelp)

1 cup tightly packed katsuobushi (dried bonito flakes)


In a large saucepan over medium heat, bring the water and kombu to a near boil (this should take about 10 to 12 minutes), then turn off the heat. Using a slotted spoon, remove the kombu. Add the katsuobushi and let stand for 5 minutes before straining. Cover and chill the dashi in the fridge for up to 4 days.

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