Stock, Broth, Flavoring | Low Calorie Low Fat

Dashi

N/A (Stock/Broth) Allergens: Fish
Dashi

Sourcing & Taxonomy

  • Family Kelp (Alariaceae), Fish (Scombridae)
  • Primary Cuisine Japanese
  • Seasonality Year-Round
  • Source Kombu (seaweed), Katsuobushi (bonito flakes)

The Forktionary Angle

"Dashi is the secret to unlocking profound umami depth in Japanese cooking, forming the flavor backbone."

Definition

A fundamental Japanese stock made from kombu (kelp) and katsuobushi (bonito flakes), providing a distinctive umami base for many dishes.

Sensory Profile

TasteUmami, Savory, Briny, Subtly sweet
TextureThin, Brothy
AromaOceanic, Smoky, Earthy
AcidityLow

Technical Metrics

Common Usage Rate

~80% of Japanese Households

Key Umami Compounds

Inosinate & Glutamate

Shelf Life (Powdered)

Up to 2 years

Nutrition Facts

Per 1 cup (240ml)
Calories3 kcal
Total Fat0 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein0.5 g
Total Carbohydrate0.3 g
Dietary Fiber0 g
Total Sugars0.1 g
Calcium2 mg
Iron0.05 mg
Potassium20 mg

Chef’s Secret

Never boil kombu when making dashi, as it can extract bitterness. Gently simmer just below boiling point.

Substitutions

Best Match

Vegetable Broth (with seaweed)

1:1

For a vegan option, simmer with a piece of kombu for umami depth.

Chicken Broth (light)

1:1

Provides a savory liquid base, but lacks characteristic umami and subtle brininess.

Mushroom Broth

1:1

Adds umami, especially with dried shiitake mushrooms, good for savory depth.

Instant Dashi Granules

1:1 (reconstituted)

Convenient, but may contain MSG and other additives; follow package directions.

Buying Guide

Buy dried kombu and katsuobushi for homemade dashi. Instant dashi granules are a convenient alternative, but check ingredients.

Flavor Pairings

Miso Tofu Mushrooms Noodles Seafood Soy sauce Mirin