Forktionary

Dashi Stock

N/A (a preparation) Broth / Seasoning

Dashi Stock Broth / Seasoning

At a Glance

  • Category Broth / Seasoning

The Forktionary Angle

"Umami Powerhouse & Flavor Base"

Definition

A fundamental Japanese broth made from kombu (kelp) and katsuobushi (dried bonito flakes), renowned for its pure umami flavor.

Preparation Time (Basic) < 15 minutes
Primary Umami Compound Inosinate (from katsuobushi), Glutamate (from kombu)
Traditional Japanese Dish Usage Miso soup, Noodle soups (ramen, udon), Nimono (simmered dishes)

Flavor Profile

The primary flavor notes for Dashi Stock are:

Umami savory slightly oceanic clean

Chef’s Secret

Never boil kombu when making dashi; steep it gently below simmering point to prevent bitterness and sliminess.

Best Substitutes

Vegetable Broth with Mushroom

less umami
Ratio 1:1

Clam Juice

different profile
Ratio 1:1

Buying Guide

Choose quality kombu and katsuobushi for homemade, or look for instant dashi granules for convenience.

Culinary Pairings

Miso soy sauce noodles tofu seafood mushrooms radishes

Recipes Using Dashi Stock

Agedashi Dofu image
Deep Fry Time To Make Japanese Dinner Party

Agedashi Dofu

Experience the delightful crunch of perfectly deep-fried tofu in a warm, savory dashi broth infused with soy sauce and the subtle zest of ginger. This authentic Japanese Agedashi Tofu recipe is easier to make than you think! Impress your friends and family with this irresistible dish, a perfect appetizer or light meal. Get ready for a flavor explosion!

See Complete Recipe