A gentle steep is the best way to coax the sweet umami–without any bitter notes–from the kombu and shiitakes in this all-purpose dashi.

Paige Grandjean
Mary-Frances Heck
March 2020

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Recipe Summary test

active:
25 mins
total:
1 hr 25 mins
Yield:
Makes about 4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 6 cups water, shiitakes, and kombu in a 3-quart classic-style donabe. Let stand for 30 minutes.

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  • Heat mixture, uncovered, over medium-low until steaming but not simmering (about 140°F), about 10 minutes. Cook 15 minutes, adjusting heat as needed to prevent simmering. Using a slotted spoon or spider, remove and discard kombu.

  • Stir in dried smoked bonito flakes, if using, and continue cooking over medium-low until flavors are infused, dashi has a light smoky flavor, and liquid has reduced to about 4 cups, 12 to 15 minutes. Remove from heat; pour through a fine wire-mesh strainer into a bowl, reserving shiitakes for quick-pickled shiitakes.

Make Ahead

Dashi can be kept in an airtight container in refrigerator up to 3 days.

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