Dashi stock
A light, savory Japanese stock built on kombu (dried kelp) and bonito flakes — the umami base of miso soup, noodle broths, and simmered dishes. Steeped rather than boiled hard, which turns it bitter.
Used for
- miso soup
- noodle broths
- simmered dishes
- sauces
In the kitchen
- steep kombu in cold water, then heat gently and remove before boiling
- add bonito flakes and steep briefly off heat, then strain
- dissolve instant dashi powder in hot water for a quick substitute
Picking it at the store
- Instant dashi powder (in small packets or a jar) is a legitimate shortcut most Japanese home cooks keep on hand, not just a compromise
- Kombu dashi alone (no bonito) is the vegan version most recipes note as a substitute
Related terms
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