Dashi broth
4 servings
10 minutes
Dashi broth is the foundation of Japanese cuisine, giving dishes an umami flavor – deep and rich taste. Its history goes back centuries when the Japanese first began using seafood to make broth. Dashi has a mild salty taste with light notes of ocean freshness. It pairs perfectly with miso soup, udon noodles, sauces, and stews, enhancing their flavor and aroma. It is made from dried anchovies and kelp, giving the broth a delicate texture and a hint of weak green tea color. This is not just broth – it is the heart of Japanese gastronomy.
1
We remove the head of the anchovies and split the fillet in half along the backbone.
- Dried anchovies: 40 g
2
We clean the seaweed from salt with a wet wipe. We place anchovies and seaweed in cold water and quickly bring to a boil over high heat, skimming off the foam. Once it boils, we immediately remove the seaweed and discard it. We reduce the heat and cook the anchovies for 7 minutes.
- Dried kelp: 1 piece
- Dried anchovies: 40 g
- Water: 1 l
3
Immediately remove the pot from the stove and strain through cheesecloth. The broth should be the color of weak green tea, with a slightly salty taste.