Dashi – Alton Brown

May 28, 2023May 28, 20230 13

Delicious Dashi recipe by Alton Brown

by The Chefin Soup

Prep

30 min

Cook

5 min

Ready In

35 min

Level

Easy

Rating

Ingredients

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

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

Dashi is a traditional Japanese broth that is often used as a base for soups, stews, and sauces. It is made by simmering kombu, a type of edible kelp, and bonito flakes, which are dried and fermented fish shavings. The result is a flavorful and aromatic broth that is rich in umami, the fifth taste that is often described as meaty or savory. Dashi is a versatile ingredient that can be used in many dishes, from miso soup to ramen to dipping sauces. It is also a staple in many Japanese households and is often used to add depth of flavor to everyday dishes.

Instructions

1.	Place the kombu in a large pot with water and soak for at least 30 minutes.
2.	Bring the pot to a simmer over medium heat.
3.	Add the bonito flakes and remove the pot from heat.
4.	Let it sit for at least 5 minutes.
5.	Strain the broth through a cheesecloth and serve hot or cold.

PROS

Dashi is a flavorful and healthy broth that can be used as a base for many dishes.

It is easy and quick to make and has a long shelf life if properly stored.

CONS

Although it is a low-calorie and low-fat broth, it is high in sodium, which can be harmful to those with high blood pressure or heart problems.

Also, the bonito flakes used in the recipe are not vegetarian-friendly.

HEALTH & BENEFITS

Dashi is low in calories and fat but high in umami flavor, a taste that is often described as savory and meaty.
It is a good source of vitamins and minerals, including iodine, which is essential for thyroid function and brain development.