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Dashi Recipe (Video)

Dashi, the cornerstone of Japanese cuisine. This silky broth is rich in umami and serves as a crucial component in countless Japanese dishes.

What exactly is dashi?

Dashi holds a pivotal role in Japanese culinary traditions, serving as a foundational element in a multitude of recipes, including nimono, miso soup, sukiyaki, takoyaki, and more.

Unlike Western broths, which often involve simmering a medley of meats, vegetables, herbs, and spices for hours on end, dashi typically features just one or two key ingredients. Despite its quick and straightforward preparation, this broth bursts with complex flavors and umami richness.

Types of Dashi Broth

Dashi comes in various forms, depending on the ingredients utilized:

  • Awase-dashi (合わせ出汁) – made with katsuobushi (鰹節, dried sweet potato flakes) and seaweed kombu. This is the recipe I’m sharing with you today.
  • Katsuo-dashi (鰹出汁) – made only from katsuobushi (鰹節, dried sweet potato flakes)
  • Kombu-dashi (昆布出汁), vegan option – made only with kombu (昆布)
  • Niboshi-dashi (煮干し出汁) – made from niboshi (煮干し, small sardines or dried anchovies)
  • Shiitake-dashi (椎茸出汁), vegan option – prepared with shiitake mushrooms (椎茸)
katsuobushi for dashi

What are the ingredients for Awase dashi?

Katsuobushi (dried bonito flakes)

Katsuobushi is derived from bonito fish, which undergoes smoking and fermentation with the fungus aspergillus glaucus for several months or even up to a couple of years to achieve dryness. This process imparts katsuobushi with its signature umami flavor.

While whole katsuobushi pieces can be purchased in Japan to shave at home using a special mandolin, pre-cut katsuobushi packaged in bags is more commonly used for convenience.

Kombu (kelp seaweed)

Kombu is a type of seaweed prized for its umami richness, nutritional content, and mineral density. Due to its high glutamic acid (monosodium glutamate) content, kombu is ideal for enhancing the flavor of meat-based dishes. Most kombu is sourced from the Hokkaido region in northern Japan.

How to Make a Quick Dashi Broth

When time is of the essence, instant dashi offers a convenient solution.

Instant dashi powder is a quick and budget-friendly alternative. Simply mix the powder with water according to the instructions provided by the manufacturer.

While the instant version can suffice as a secondary ingredient in dishes like takoyaki or okonomiyaki, for recipes where dashi takes center stage (such as miso soup or suimono), homemade dashi using the recipe provided here is recommended.

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Dashi Recipe
Print recipe
5 from 3 votes
Dashi, the essential recipe of Japanese cuisine. This smooth broth is packed with umami and is the essential ingredient in dozens of Japanese dishes.
Cooking Time: 20 minutes
Total Time: 20 minutes
Course: Soup
Cuisine: Japanese
Servings: 1 liter
Calories: 38kcal


  • 1 liter water
  • 10 g katsuobushi
  • 10 g kombu seaweed


  • Place the kombu seaweed in the water and let it soak for at least half an hour, or for a maximum of 24 hours. If you're pressed for time, you can skip to step two.
  • Transfer the water and kombu seaweed to a pot and heat it over medium heat.
  • Once bubbles start to form at the bottom of the pot, remove the kombu seaweed to prevent the broth from becoming sour.
  • Add the Katsuobushi to the pot and turn off the heat. Allow it to sit for about 10 minutes until the broth is ready, then strain it. For best results, use a sarashi cloth, similar to cheesecloth but thinner. If unavailable, you can use a cotton cloth, fine strainer, or folded cheesecloth.



Calorias: 38kcal | Carbohidratos: 1g | Proteina: 7g | Grasa: 1g | Grasas saturadas: 1g | Colesterol: 7mg | Sodio: 100mg | Potasio: 96mg | Fibra: 1g | Azúcar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
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