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
- In a large saucepan or pot, add 2 liters of water.
- Add the katsuobushi (bonito flakes) to the water.
- 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.
- Just before the water starts to boil (you’ll see small bubbles forming around the edges), reduce the heat to low.
- Let the katsuobushi simmer in the water for about 5 minutes. During this time, the bonito flakes will release their flavor into the broth.
- After simmering, remove the pot from the heat and let it cool for a few minutes.
- 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.
- 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.