This Japanese smoky broth is easy to prepare, flavorful, healthy and versatile. Kombu Bonito Dashi is a base for many macrobiotic soups but can be served alone as a clear broth or with soba noodles, vegetables, and green onions. This particular version is an excellent base for seafood soups as well and it is used […]
Gently wipe the kombu with a clean, damp cloth. Heat the water and kombu in a medium-sized pot, but do not .
As the water comes to a fast and just before the boil, remove the kombu from the water and add the bonito flakes.
Turn the heat off and leave the pot uncovered for 15 minutes.
The bonito flakes fall to the bottom of the pan when the dashi is ready to be strained.
Use a fine-mesh strainer to strain the bonito flakes out of the dashi.
This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.
Skim often and never let a stock boil hard — a gentle simmer is what keeps it clear and full of flavor. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
