Here are the simple directions on how to make dashi.
If you’re unfamiliar with Japanese dashi, it’s fish broth extracted by adding dried bonito/skip-jack flakes in water.
Dashi’s used in everything from soup, sauce, stir-fry, marinades, etc and known to give the dish that umami tastes that everyone seeks!
You can optionally add some ‘kombu’, or dried seaweed, to increase the umami profile even more!
You alternatively can get this exact mix from using these little Dashi Packets, but they do cost more compared to making it yourself.
Note – if you prefer ‘instant’ dashi, you can use hondashi instead, but keep in mind this is essentially MSG.
1) Use the chart below to find the ratio between water and bonito flakes for the amount of dashi you’re making.
3) Once boiling, turn off heat and let it bonito flakes steep for at least 5 minutes.
4) After steeping, remove strainer and discard bonito flakes.
You now have some dashi!
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