19 Japanese Dashi Broth Recipe Try These Culinary Delights!
Published on: Mar 25, 2024
Dashi broth is a fundamental ingredient in Japanese cuisine, used as a base for soups, stews, and sauces. Its umami-rich flavor and depth add a subtle yet essential touch to many dishes. Made with just three simple ingredients, dashi is a versatile and easy-to-make broth that is a must-try for any food lover. In this article, we will delve into the world of Japanese dashi broth and share a traditional recipe that will elevate your cooking game. So, get your pots and pans ready and let's get started!
Main Ingredients: Water, Kombu, Dried Bonito Flakes
Dashi broth is the foundation of many Japanese dishes, providing a rich and savory base that is essential to the cuisine. While there are various types of dashi, the most common is made from kombu (dried kelp) and katsuobushi (dried bonito flakes). To make dashi broth, you will need:
- 2 1/2 cups of water
- 2 4-inch pieces of kombu
- 1/2 cup of katsuobushi
Begin by wiping the kombu gently with a damp cloth to remove any dirt or debris. Then, place it in a pot with the water and let it soak for 30 minutes. Heat the pot over medium heat until small bubbles begin to form around the edges, but do not let it boil. Remove the kombu and bring the water to a boil. Add the katsuobushi and let it simmer for 5 minutes. Strain the broth through a fine-mesh sieve or cheesecloth and discard the solids. Your dashi broth is now ready to use in various Japanese dishes.
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Japanese Side Dish | Spinach Ohitashi (dashi based...
Main Ingredients: Spinach, Dashi Stock, Mirin, Soy Sauce, Katsuobushi
Ohitashi is a simple and flavorful Japanese side dish that is often served as part of a traditional meal. It is made by blanching vegetables in dashi broth, then marinating them in a mixture of soy sauce, mirin, and dashi. Spinach ohitashi is a popular variation of this dish, and it is easy to make at home. To make spinach ohitashi, you will need:
- 1 bunch of spinach
- 1 cup of dashi broth
- 2 tablespoons of soy sauce
- 2 tablespoons of mirin
Start by rinsing the spinach thoroughly and removing any tough stems. Bring a pot of water to a boil and add the spinach, stirring for about 30 seconds. Drain the spinach and squeeze out any excess water. In a separate pot, combine the dashi broth, soy sauce, and mirin and bring it to a boil. Add the blanched spinach to the mixture and let it simmer for 2-3 minutes. Remove from heat and let the spinach cool in the broth for at least 30 minutes. Serve chilled or at room temperature.
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Midnight Diner’s “Tonjiru” ~ Japanese Pork Belly &...
Main Ingredients: Pork Belly, Yellow Onion, Daikon Radish, Medium
Tonjiru, also known as butajiru, is a hearty and comforting soup that is popular in Japanese cuisine. It is often made with pork belly, root vegetables, and konnyaku (a type of yam cake). The dish is a staple in many Japanese homes, and it has gained even more recognition after being featured in the popular manga and TV series "Shinya Shokudo" (Midnight Diner). To make Tonjiru, you will need:
- 1 lb of thinly sliced pork belly
- 1 onion, sliced
- 1 carrot, sliced
- 1 potato, diced
- 1/2 cup of konnyaku, sliced
- 3 cups of dashi broth
- 3 tablespoons of miso paste
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
In a pot, cook the pork belly until browned. Add the onion, carrot, potato, and konnyaku and cook for a few minutes. Then, add the dashi broth and bring it to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the vegetables are cooked. Mix the miso paste, soy sauce, and mirin in a small bowl with a ladleful of broth. Add the mixture to the pot and let it simmer for an additional 5 minutes. Serve hot and enjoy this delicious and comforting dish.
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Yaki Onigiri and Dashi Green Tea Broth – Ochazuke
Main Ingredients: Salmon Fillets, Marinade, Sake, Mirin, White Miso
Ochazuke is a simple and popular Japanese dish that is commonly served as a light meal or snack. It consists of rice and various toppings, usually served in a bowl with hot green tea or dashi broth poured over it. Yaki onigiri, or grilled rice balls, are a popular topping for ochazuke and add a crispy and smoky flavor to the dish. To make yaki onigiri and dashi green tea broth, you will need:
- 4 cups of cooked Japanese rice
- 4 sheets of nori (seaweed)
- 1/2 cup of dashi broth
- 2 green tea bags
- 1 tablespoon of soy sauce
Divide the rice into 8 equal portions and form them into triangle-shaped rice balls. Wrap each rice ball with a sheet of nori, making sure to slightly dampen the seaweed with water so it sticks to the rice. Grill the rice balls on a pan or grill until they are golden brown and crispy on both sides. In a pot, bring the dashi broth to a boil and add the green tea bags. Let it steep for 3-4 minutes, then add the soy sauce. Serve the yaki onigiri and broth in a bowl, pouring the broth over the rice balls. Enjoy this simple and delicious Japanese dish.
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Agedashi Tofu – Japanese Fried Tofu in Savoury Dashi...
Main Ingredients: Tofu, Salt, Potato Starch, Vegetable Oil, Dashi, Light
Agedashi tofu is a popular appetizer in Japanese cuisine, made by deep-frying tofu and serving it in a savory dashi-based sauce. The dish is crispy on the outside and soft on the inside, with a rich umami flavor. It is usually topped with grated daikon (radish) and chopped green onions for an extra kick of freshness. To make agedashi tofu, you will need:
- 1 block of firm tofu
- 1/4 cup of cornstarch
- Oil for frying
- 1 cup of dashi broth
- 2 tablespoons of soy sauce
- 1 tablespoon of mirin
- Grated daikon and chopped green onions for topping
Begin by draining the tofu and wrapping it in paper towels to remove excess water. Cut the tofu into cubes and coat them with cornstarch. Heat the oil in a pan and fry the tofu until it is golden brown on all sides. In a separate pan, combine the dashi broth, soy sauce, and mirin and bring it to a boil. Add the fried tofu to the sauce and let it simmer for a few minutes. Serve the agedashi tofu in a bowl, topped with grated daikon and green onions. Enjoy this simple yet flavorful dish.
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How to make mentsuyu | Japanese noodle soup base with...
Main Ingredients: Dashi, Light Soy Sauce, Mirin
Mentsuyu is a versatile and flavorful noodle soup base that is commonly used in Japanese cooking. It is made from dashi broth, soy sauce, mirin, and sugar, and it is used to season various noodle dishes such as soba, udon, and somen. To make mentsuyu, you will need:
- 1 cup of dashi broth
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 1 tablespoon of sugar
In a pot, combine the dashi broth, soy sauce, mirin, and sugar. Bring it to a boil and let it simmer for 5-10 minutes, until the flavors are well combined. Let it cool and store it in an airtight container in the refrigerator for up to 2 weeks. Use this flavorful mentsuyu as a base for your favorite noodle dishes or as a dipping sauce for tempura and other fried foods.
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Katsudon Japanese Pork Cutlet and Egg Rice Bowl
Main Ingredients: Boneless Pork Chops, Salt, Pepper, Flour, Egg, Panko
Katsudon is a popular Japanese dish that consists of a deep-fried pork cutlet (tonkatsu) and eggs served over a bowl of rice. The dish is often topped with onions and a sweet and savory sauce made from dashi broth, soy sauce, mirin, and sugar. To make katsudon, you will need:
- 4 pork cutlets (about 1/4 inch thick)
- 1 onion, sliced
- 4 eggs
- 1/4 cup of dashi broth
- 2 tablespoons of soy sauce
- 2 tablespoons of mirin
- 1 tablespoon of sugar
Start by seasoning the pork cutlets with salt and pepper and coating them with flour, beaten eggs, and panko breadcrumbs. Fry them in oil until they are crispy and golden brown. In a separate pan, sauté the onions until they are translucent. Add the dashi broth, soy sauce, mirin, and sugar and bring it to a boil. Add the fried pork cutlets to the pan and let them simmer for a few minutes. Crack the eggs into the pan and cover it with a lid until the eggs are cooked to your liking. Serve the katsudon over a bowl of rice and enjoy this delicious and hearty Japanese dish.
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Gyudon (Japanese Beef & Rice Bowls)
Main Ingredients: Neutral Oil, Onions, Beef, Sugar, Mirin, Soy Sauce
Gyudon, also known as beef bowl, is a popular Japanese dish that consists of thinly sliced beef and onions cooked in a sweet and savory sauce and served over a bowl of rice. It is a quick and easy meal that is often enjoyed for lunch or dinner, and it only requires a few ingredients to make. To make gyudon, you will need:
- 1 lb of thinly sliced beef
- 1 onion, sliced
- 1/4 cup of dashi broth
- 2 tablespoons of soy sauce
- 2 tablespoons of mirin
- 1 tablespoon of sugar
- 4 cups of cooked Japanese rice
In a pan, cook the beef until it is browned. Add the onion and sauté for a few minutes. In a separate pot, combine the dashi broth, soy sauce, mirin, and sugar and bring it to a boil. Pour the sauce over the beef and onions and let it simmer for a few minutes. Serve the gyudon over a bowl of rice and enjoy this delicious and satisfying dish.
Japanese omelette, also known as tamagoyaki, is a delicious and versatile dish that is often served as part of a traditional Japanese breakfast or as a side dish. It is made by rolling layers of seasoned eggs into a rectangular shape and slicing it into bite-sized pieces. To make Japanese omelette, you will need:
- 6 eggs
- 1/4 cup of dashi broth
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 teaspoon of sugar
In a bowl, beat the eggs and add the dashi broth, soy sauce, mirin, and sugar. Heat a rectangular pan over medium heat and brush it with oil. Pour a thin layer of the egg mixture onto the pan and let it cook for a few seconds. Roll up the cooked layer towards the bottom of the pan, leaving some room at the top. Brush the pan with oil again and pour another layer of the egg mixture, making sure it covers the rolled-up layer. Repeat this process until all the egg mixture is used up. Let the omelette cook for a few seconds before rolling it again. Once it is fully cooked, remove it from the pan and let it cool before slicing it into bite-sized pieces.
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Braised Mushroom with Dashi
Main Ingredients: Dashi, Sake, Mirin, Soy Sauce, Sugar, Fresh Shiitake
Braised mushrooms with dashi is a simple and flavorful dish that is often served as a side dish or appetizer in Japanese cuisine. It is made by simmering mushrooms in a mixture of dashi broth, soy sauce, mirin, and sugar until they are tender and infused with the flavors of the sauce. To make braised mushrooms with dashi, you will need:
- 1 lb of your favorite mushrooms (shiitake, button, oyster, etc.)
- 1/4 cup of dashi broth
- 2 tablespoons of soy sauce
- 2 tablespoons of mirin
- 1 tablespoon of sugar
Start by cleaning and slicing the mushrooms. In a pot, combine the dashi broth, soy sauce, mirin, and sugar and bring it to a boil. Add the mushrooms to the pot and let them simmer for 5-10 minutes, or until they are tender. Serve the braised mushrooms as a side dish or appetizer and enjoy their rich and savory flavor.
Kakuni is a popular Japanese dish that consists of braised pork belly cooked in a sweet and savory sauce. It is often served as part of a traditional meal or as a topping for ramen or rice bowls. To make kakuni, you will need:
- 1 lb of pork belly
- 1 cup of dashi broth
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 1 tablespoon of sugar
- 2 hard-boiled eggs (optional)
Start by searing the pork belly in a pan until it is browned on all sides. In a pot, combine the dashi broth, soy sauce, mirin, and sugar and bring it to a boil. Add the pork belly to the pot and let it simmer for 2-3 hours, or until it is tender. If desired, add hard-boiled eggs to the pot during the last hour of cooking. Once the pork belly is fully cooked, remove it from the pot and let it cool before slicing it into bite-sized pieces. Serve the kakuni over a bowl of rice or noodles, or enjoy it on its own as a hearty and flavorful dish.
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Okonomiyaki (Savory Japanese Pancake)
Main Ingredients: All Purpose Flour, Corn Starch, Baking Powder, Salt
Okonomiyaki is a savory Japanese pancake that is filled with various ingredients such as cabbage, meat, seafood, and topped with a sweet and savory sauce, mayonnaise, and bonito flakes. There are various versions of okonomiyaki, but the most common is the Osaka-style, where the ingredients are mixed together before being cooked on a griddle. To make okonomiyaki, you will need:
- 1 cup of all-purpose flour
- 1/2 cup of dashi broth
- 2 eggs
- 2 cups of shredded cabbage
- 1/2 cup of your choice of protein (cooked shrimp, pork belly, etc.)
- Your choice of toppings (okonomiyaki sauce, mayonnaise, bonito flakes, etc.)
Start by mixing the flour, dashi broth, and eggs until you have a smooth batter. Add the shredded cabbage and protein to the batter and mix well. Heat a griddle or non-stick pan over medium heat and brush it with oil. Pour the batter onto the pan and spread it into a circle. Let it cook for a few minutes, then flip it and cook the other side. Once the okonomiyaki is fully cooked and crispy on both sides, remove it from the pan and top it with your desired toppings. Enjoy this delicious and customizable Japanese pancake.
What is Dashi Broth?
Dashi broth is a light and flavorful soup stock that has been a staple in Japanese cooking for centuries. It is a clear broth made from kombu (dried kelp) and bonito flakes (dried and smoked skipjack tuna). These two ingredients are simmered together in water to extract the rich umami flavor that is characteristic of dashi. The result is a savory and slightly salty broth that is the backbone of many Japanese dishes.
The Importance of Dashi in Japanese Cuisine
In Japanese cuisine, dashi is considered the foundation of flavor. It is used in a variety of dishes, from traditional soups like miso and udon to sauces and marinades. Dashi adds a depth of flavor that cannot be replicated with any other ingredient. Its umami taste enhances the natural flavors of other ingredients and brings a balance to the overall dish. In fact, many Japanese chefs believe that if the dashi is not made properly, the entire dish will suffer.
How to Make Traditional Dashi Broth
Making dashi broth is a simple process that requires just a few ingredients and some patience. First, start by soaking a piece of kombu in water for at least 30 minutes. Then, bring the water to a simmer and remove the kombu just before it starts to boil. Next, add the bonito flakes and let them simmer for a few minutes before removing them as well. Strain the broth through a fine-mesh sieve and discard the solids. Your dashi broth is now ready to be used in your favorite Japanese recipes.
Customizing Dashi Broth
While the traditional method of making dashi broth is simple and delicious, there are other variations that can be used to suit different tastes. For example, some recipes call for adding mushrooms or shiitake to the broth for an earthier flavor. Others may add mirin (sweet rice wine) or soy sauce for a touch of sweetness or saltiness. Experimenting with different ingredients can lead to unique and flavorful variations of dashi broth.
In conclusion, dashi broth is a crucial component of Japanese cuisine and is a must-try for anyone interested in exploring new flavors. Its simple yet flavorful combination of ingredients makes it a versatile and easy-to-make broth that can elevate any dish. So, next time you are in the mood for some authentic Japanese cooking, be sure to try making your own dashi broth and taste the difference for yourself.
