Broth/Stock | Gluten Free Low Calorie

Dashi Stock

N/A (Consists of multiple ingredients: Kombu, Katsuobushi) Allergens: Fish, Shellfish
Dashi Stock

Sourcing & Taxonomy

  • Family N/A (Combination of marine algae and fish)
  • Primary Cuisine East Asian (Japanese)
  • Seasonality Year-Round
  • Source Kombu (kelp), Katsuobushi (bonito flakes)

The Forktionary Angle

"Umami Powerhouse & Flavor Base"

Definition

A fundamental Japanese savory broth, typically made from kombu (kelp) and katsuobushi (dried bonito flakes), rich in umami.

Sensory Profile

TasteUmami, Savory, Slightly Salty
TextureLight, Thin, Clear
AromaMarine, Earthy, Smoky (from bonito)
AcidityLow

Technical Metrics

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)

Nutrition Facts

Per 240 mL (1 cup)
Calories3 kcal
Total Fat0 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein0.6 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium1 mg
Iron0.1 mg
Potassium10 mg

Chef’s Secret

For a quick, deeply umami "awase dashi," briefly soak kombu in cold water, heat gently, remove before boiling, then steep katsuobushi and strain immediately. Avoid boiling kombu to prevent sliminess.

Substitutions

Best Match

Vegetable Broth (with mushroom/soy sauce)

1:1

Best vegan and readily available option; add dried shiitake mushrooms for umami, soy sauce for depth.

Chicken Broth

1:1

Provides a savory base, but lacks the distinct marine umami of dashi; good for some soups.

Clam Juice (diluted)

1:2 (clam juice to water)

Offers a subtle marine flavor, but can be too strong if not diluted; suitable for seafood dishes.

MSG (Monosodium Glutamate)

Pinch to taste in water/broth

Pure umami enhancer; use judiciously to boost the savory profile of a substitute broth.

Buying Guide

For convenience, choose instant dashi powder/granules. For authentic flavor, buy good quality kombu and katsuobushi.

Flavor Pairings

Miso soy sauce noodles seafood vegetables tofu mushrooms mirin.