Dashi is one of the most essential components of Japanese cuisine. It is because dashi is the base to create the Japanese flavor, and if you do not make/use it right, this unique flavor of umami will not come out great. So, do not underestimate the importance of dashi, and let’s learn how to make dashi stock correctly.
What is Dashi?
Simply put, dashi is a broth stock in Japanese cuisine. It forms the base of a variety of Japanese dishes, and it is crucial if you want to learn about the cuisine. These days, you can easily buy dashi powder or liquid dashi, like Shiro dashi, at your local Asian supermarket or online. However, if you wish to create your own flavor of dashi, you will need to make one from scratch. It is no surprise that knowing how to make dashi is a key to mastering the art of Japanese cuisine.
Different Kinds of Dashi
Before diving into the recipe, you want to learn about different kinds of dashi. There are several kinds of dashi in Japanese cuisine. Below are some examples of dashi you can apply to your everyday cooking.
Katsuo Dashi
Katsuko dashi is one of the most common kinds used in Japanese cooking. The dashi is made from katsuo (bonito), and it is so versatile that you can use it for various dishes.
For example, animal broth goes well with vegetable dishes. Vegetable stews, boiled vegetables, etc. The clear broth forms the base for miso soup in which the dashi plays the primary role, and it is also ideal for noodle soup. So, it is often used to make udon and soba soup because the main flavor component of the dashi, inosinic acid, plays a vital role as a flavor enhancer.
It is best to avoid using it with ingredients with a strong smell and flavor because they will ruin the katsuo aroma.
Kombu Dashi
To begin with, kombu dashi itself does not have an assertive flavor. However, it is actually rich in glutamic acid, an umami ingredient. It is a fantastic ingredient that can enhance the flavor of ingredients.
It is an excellent match for vegetarian/vegan dishes. As we explained that katsuo dashi was the versatile dashi, the same goes for kombu dashi. You can use the dashi for all kinds of ingredients, including meat, fish, tofu, and other stews and soups. It is worth mentioning that you can also combine kombu dashi with another kind of dashi to enhance the flavor.
Kombu is also attracting attention from a health perspective. Rich in calcium and iron, kombu is full of minerals. It contains high levels of fucoidan, which helps boost immunity.
Awase Dashi
Awase dashi is dashi made from multiple ingredients, but in general, it is a combination of katsuo dashi and kombu dashi. Although you can fully enjoy the umami with dashi made from a single ingredient, the synergistic effect of umami by combining the two kinds of dashi creates an even richer umami flavor.
Therefore, by taking advantage of the synergistic effect of umami, you can reduce the amount of salt without ruining the taste. Even if the amount of salt is reduced, the umami can compensate, making the dish more satisfying.
Awase dashi is so easy to use that you can basically use it for all Japanese dishes. The dashi gives a strong umami flavor, and it’s great for making soups and miso soup. Still, the awase dashi also enhances the flavors of typical Japanese food, such as simmered dishes, chawanmushi, steamed egg custard, hot pot dishes, and men-tsuyu, a Japanese noodle soup base.
Ago Dashi
Ago dashi is a type of dashi made from flying fish. In the Kyushu region in Japan, flying fish is called “ago.” Compared to Iriko (dried sardine) dashi and katsuo dashi, ago dashi has a more elegant taste and richness. For this reason, it is one of the most luxurious dashi products.
Flying fish are very athletic, as you can imagine, and they have a low-fat content compared to other fish. This means that the fish has a less fishy smell and is considered a good match for cooking.
The dashi is said to go well with basically any type of food – ramen, udon, oden, fried rice, miso soup, hot pot, and many other dishes. In particular, it goes exceptionally well with udon and oden. By making soup dishes such as those above, you can directly enjoy the flavor of the fish.
Iriko Dashi (Niboshi)
Iriko dashi or niboshi is dried sardines or other fish that have been boiled and then dried in the sun. The main umami is inosinic acid, the same as katsuo dashi, which gives it a unique rich flavor.
In addition to sardines, sea bream and horse mackerel are also used. Bluefish, such as sardines and horse mackerels, are rich in nutrients, which assist brain function. They are also rich in minerals and contain about 20 times more calcium than milk.
Like katsuo dashi, it is an animal broth, so it is especially good for vegetable dishes such as vegetable dishes, potato stew, miso soup, etc. It is also suitable for udon and soba noodles.
Shiitake Dashi
Shiitake means mushrooms in Japanese. As you can guess, it is the other vegetarian-based dashi apart from kombu dashi.
Widely known as a health food, shiitake mushrooms are also rich in nutrients. You can use dried shiitake mushrooms to make dashi. Drying them enhances their aroma and flavor and increases the concentration of nutrients. Some components in dried shiitake dashi are “umami ingredients” and play a supporting role in making dishes more flavorful and appetizing.
It is often used in takikomi-Gohan, seasoned steamed rice, and vegetarian/vegan dishes, including shojin ryori, Japanese Buddhist vegetarian cuisine, to match the characteristics of the dashi.
How to Make Dashi Stock
Below, you can find the recipe for awase dashi of kombu and katsuo flakes.
- Soak kombu in water overnight. Extracting the umami flavor out of the kombu takes time.
- Turn on the heat to medium-low and slowly boil the water.
- Take out the kombu before reaching the boiling point.
- Turn up the heat to high and let it boil.
- Skim the scum off after boiling.
- Turn off the heat. When the boiling stops, put in bonito flakes.
- Soak them and skim the scum off again.
- Filter it using the strainer and paper towels. Do not squeeze the flakes.
Ichiban and Niban Dashi
You also might want to know that there are two types of dashi: Ichiban dashi and Niban dashi. Knowing the difference between these two types of dashi and using them differently will help you create more delicious dishes.
The difference between Ichiban dashi and Niban dashi is not in the ingredients but in how the dashi is made. To make Ichiban dashi, you need to boil water once, not allowing the water to boil over, and steadily removing excess scum over low heat. The clear, transparent color, high aroma, and rich taste are the characteristics of Ichiban dashi.
Niban dashi is made by slowly boiling the dashi husks after making Ichiban dashi. Niban dashi brings out the umami fully but at the same time brings out the impurities as well. Therefore, it has a cloudy color.
Both Ichiban dashi and Niban dashi have dishes suited to their respective characteristics. Ichiban dashi has a rich aroma without an unpleasant taste, so it only needs a little seasoning to taste good. It is suitable for dishes like soups, soba/udon noodle soups, and chawanmushi, steamed egg custard. Niban dashi has a rich flavor, so the recommendation is to use it for dishes with strong seasonings. For example, Niban dashi works great with miso soup, boiled fish, and nikujaga, a Japanese-style stew with meat and potatoes.
Master the Art of Making Dashi Stock
You should not underestimate dashi. In our course, you will be able to learn how to make standard dashi with video and written material. Do not miss our master chef’s professional tips on making dashi, and master the essential part of Japanese cuisine with us!
