Dashi

Staff Writer
Dashi
Grilled Nectarines
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This kombu- and bonito-based broth is essential to many Japanese dishes. It's best to use it the same day, but you can store it in the refrigerator for up to two weeks, or you can freeze it.

Click here to see 5 Essential Japanese Dishes to Know

12
Servings
71
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 quarts water
  • One 3-inch piece ginger
  • 6 Ounces dried mushrooms
  • 1 head garlic
  • 1 sheet kombu
  • 2 Ounces mirin
  • 4 Ounces soy sauce, plus more to taste
  • 2 Ounces sake
  • 1 Ounce bonito

Directions

In a pot, combine the water, ginger, mushrooms, garlic, kombu, and mirin and bring to a light simmer. After simmering for 45-60 minutes, add the soy sauce and sake.

Add more soy sauce, to taste (the broth should be on verge of being salty when warm since it will taste underseasoned when cold). Add the bonito and remove from the heat. Steep for 45 minutes and strain.

Nutritional Facts

Total Fat
0.4g
0.6%
Sugar
0.4g
N/A
Saturated Fat
0.1g
0.5%
Cholesterol
1mg
N/A
Protein
3g
6%
Carbs
13g
4%
Vitamin A
0.5µg
0.1%
Vitamin B12
0.1µg
1.7%
Vitamin B6
0.2mg
10.6%
Vitamin C
2mg
3%
Vitamin D
0.8µg
0.2%
Vitamin K
0.9µg
1.1%
Calcium
23mg
2%
Fiber
2g
7%
Folate (food)
27µg
N/A
Folate equivalent (total)
27µg
7%
Iron
0.5mg
3%
Magnesium
32mg
8%
Monounsaturated
0.1g
N/A
Niacin (B3)
2mg
12%
Phosphorus
68mg
10%
Polyunsaturated
0.1g
N/A
Potassium
294mg
8%
Riboflavin (B2)
0.2mg
12.5%
Sodium
536mg
22%
Zinc
1mg
9%

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