Dashi Delight: Mastering the Art of Umami-Packed Broth

This simple katsuobushi dashi is great for recipes that require a pure fish-based broth, such as traditional miso soup, as it provides a distinct umami flavor that’s characteristic of Japanese cuisine.


  • 20 grams katsuobushi (dried bonito flakes)
  • 2 liters water


  1. In a large saucepan or pot, add 2 liters of water.
  2. Add the katsuobushi (bonito flakes) to the water.
  3. Place the pot over low to medium heat and gradually heat the water. Do not let it boil. Heating it too quickly can affect the flavor.
  4. Just before the water starts to boil (you’ll see small bubbles forming around the edges), reduce the heat to low.
  5. Let the katsuobushi simmer in the water for about 5 minutes. During this time, the bonito flakes will release their flavor into the broth.
  6. After simmering, remove the pot from the heat and let it cool for a few minutes.
  7. Strain the broth through a fine-mesh sieve or a piece of cheesecloth into another pot or bowl. This will remove the katsuobushi solids, leaving you with a clear dashi broth.
  8. Allow the dashi to cool to room temperature before transferring it to the refrigerator. You can store dashi in an airtight container in the refrigerator for up to 3-4 days.