Dashi Fish / Algae Broth

Dashi is a fish broth and an important part of Japanese cuisine, as it is responsible for the unique umami flavor that characterizes many Japanese dishes. You can compare Dashi to German vegetable broth. It is usually used as a base for soups and many sauces. Dashi also refines all noodle dishes, stews and hot pots. The broth has been used since at least the 17th century. Compared to European broths, which consist of different types of vegetables, herbs, meat and spices and whose preparation time can take several hours, Dashi can be made from only 1-2 ingredients and within 20 minutes. The ingredients for Dashi can vary and there are also vegetarian and vegan versions. While Japanese cuisine also uses meat and vegetable broths, these are rarely found in recipes.

Taste of Dashi

Dashi is very flavorful because many ingredients contain natural glutamate. In general, the broth tastes spicy and sweet, but still relatively mild and not too salty. Dashi is best described with the fifth taste sensation "umami". If you use a good Dashi as a base, you hardly need to season dishes any more.

Appearance of Dashi

Dashi is clear and usually has a golden hue. Normally all ingredients used during cooking are sieved out.

How healthy is Dashi?

The answer depends on how the broth is prepared, as well as what recipe you use it in. For example, a Dashi made with Katsuobushi (dried fish flakes) is very healthy because Katsuobushi contains many amino acids. These fish flakes also have an anti-aging effect and can support you on a diet because they help with weight loss.

However, if you use Dashi for fatty dishes like tempura, it is naturally not very healthy anymore.

 

 

 

What is the umami flavor?

Umami translates roughly to "savory". It was the Japanese researcher Ikeda Kikunae who identified the taste in 1909. Today, umami is considered the fifth basic taste sensation alongside sweet, sour, bitter and salty. The umami taste is created by the amino acid glutamate, which is often found in Asian cuisine, but also in milk, mature cheese and chicken broth. While natural glutamate is healthy, the artificial version should be avoided. It is often used in ready meals and is quite unhealthy.

Thanks to the umami flavor, foods that contain glutamate and taste intense are even better in combination. Parmesan and tomato sauce in combination are a good example and the main ingredients of Dashi, Kombu and Katsuobushi, are also such a combination. Dashi is, so to speak, umami flavor in liquid.

Tsuyu

Tsuyu is a mixture of Dashi, Mirin (rice wine) and soy sauce. These three ingredients are found in many Japanese recipes, and Tsuyu combines them all. So if you use Tsuyu while cooking, you don't need to season further with Mirin or soy sauce.

The different Dashi versions

There are a large number of Dashi variants, but Awase Dashi, Kombu Dashi and Katsuo Dashi are the most commonly used versions. They differ in their respective main ingredient. Dashi can be made not only with fish flakes, but also with meat or vegetables.

Awase Dashi

"Awase" translates to "mixed". This version consists of only two ingredients, namely Katsuobushi (dried bonito flakes) and Kombu (kelp), and is considered the standard Dashi. It refines most Japanese dishes, and it is particularly well suited for miso soups and Oyakodon. 

What is Katsuobushi?

Katsuobushi is dried bonito fish meat, which is cut into flakes. You can find the flakes in Asian stores and you can store them in the refrigerator after opening. But it is best to use them up quickly as they quickly lose their flavor. Bonito fish is closely related to tuna.

What is Kombu?

Kombu is a type of seaweed from northern Japan. The seaweed is sold dried and thus used, among other things, for Dashi.

Katsuo Dashi

The basis for this Dashi is, as the name suggests, Katsuobushi. This broth is aromatic, flavorful and is often used for clear soups. It is particularly well suited for vegetable dishes, but it is less suitable for fish.

Kombu Dashi

This is the Dashi for all vegetarians. Its main ingredient is the kelp Kombu, which has a rather mild and subtle taste. If you want to know more about the different types of seaweed in Japanese cuisine, then take a look at this article.

Kombu Dashi is often found in recipes where the main ingredients are fish or seafood and where the individual ingredients do not have a strong flavor of their own.

Iriko Dashi 

The main ingredient for this Dashi variant is dried sardines or anchovies, which gives the Iriko Dashi a strong fishy taste. It goes very well with miso and noodle soup, as well as Donburis, but not so well with fish dishes, as the fish flavor would then be too dominant. Iriko Dashi is particularly inexpensive to make.

Shiitake Dashi

This is the second Dashi that is suitable for vegetarians, as it is mainly made from shiitake mushrooms. The dried shiitake mushrooms are soaked in water and the liquid can then be used as Dashi. However, this Dashi is usually then mixed with Kombu Dashi or Katsuo Dashi, which ensures a rounded flavor. Shiitake Dashi is especially good for stir-frys, noodle soups, Chinese dishes and steamed fish.

How to make Dashi

Here we show you how to easily make Dashi yourself, as well as two tricks on how to avoid the two ingredients bonito flakes and Kombu. Unlike European broth, you can prepare Dashi very easily, without many ingredients and without long cooking times.

Instant Dashi

You don't want to go to the trouble of cooking Dashi yourself, or do you lack the ingredients? Then we recommend Instant-Dashi, which you can buy in Asian stores and on Amazon. This variant is also very popular with Japanese people.

Dashi powder 

If you don't have any broth, you can simply use Dashi powder as a substitute. This allows you to cook miso soup in a short time or you can use it as a seasoning.

Dashi packets

These packets are more intense in flavor than the Dashi powder and are packed in practical quantities. This makes Japanese soups a breeze.

How to make Dashi yourself

Cooking the broth yourself is not that difficult. Kombu and Katsuobushi, the two main ingredients, can be easily purchased online. You can store the ingredients for a long time as they are dried.

Ingredients for a classic Awase Dashi:

• Kombu
• Water 
• Bonito flakes

Preparation

• Preparing the Kombu: If there is dirt on the Kombu, gently remove it with a damp cloth. Be careful not to rub too hard because then the umami flavor can be washed away. If you want the Kombu flavor to be more intense, cut the Kombu slightly lengthwise.
• Take a piece of Kombu (postcard size) and soak it in a pot of cold water for about 20-30 minutes.
• Alternatively, you can also put the pot in the refrigerator overnight.
• Slowly bring the water in the pot to a boil on the stove.
• Just before the water boils completely, turn down the heat and add the bonito flakes to the Kombu.
• Let the broth steep for about a minute and then strain the Kombu and bonito flakes.
• That's it, your homemade Dashi is ready!

Extra tip: For a vegan version, you can simply replace the bonito flakes with shiitake mushrooms.

First and second Dashi

There is a first ("Ichiban") and second ("Niban") Dashi. The recipe described above is the first Dashi and you can brew the second Dashi from the strained bonito flakes and Kombu, which has already been cooked Kombu and bonito flakes. This second Dashi is milder and the umami flavor is not quite as intense, which is why it is very suitable for noodle soups, such as ramen. So don't just throw away your old ingredients and try your hand at the second Dashi.

Shelf life of Dashi

The shelf life depends entirely on the individual ingredients, but the rule of thumb is that Dashi will last for about a week if stored in the refrigerator. Dashi can even be frozen if necessary. However, never leave your broth out because it will quickly go bad at room temperature.

Extra tip: If you already know that you will be using Dashi the next day, you can simply put the ingredients in water the night before and leave them in the refrigerator overnight. The next day, all you have to do is strain the ingredients and you can use the soaking water as Dashi.

What can I do with Dashi?

A better question would be what you can't do with Dashi, because the broth is used in pretty much every Japanese recipe. Dashi is particularly popular in soups. You can also find Dashi in the dips for soba noodles and tempura.

Here is a selection of some recipes with Dashi

Miso soup

Mix miso paste with Dashi and you'll have a healthy miso soup.

Ramen

Authentic noodle soups are usually cooked with Dashi. Ramen noodles in Dashi and soy sauce are a perfect blend!

Mille Feuille Nabe

This stew is a popular winter recipe, which is not only very delicious, but also really healthy. It is also a perfect party dish.

Oyakodon

Literally "parent-child bowl", this dish is a favorite in many Japanese households. It's healthy, tastes great, and is easy to make from chicken, onions, eggs, and Dashi.

Tamagoyaki

This omelet is a popular breakfast food or also as a snack with beer and sake. Even though it looks like an ordinary omelet, it tastes completely different thanks to the Dashi.

Katsudon

This dish consists of rice topped with a Japanese cutlet and a half-cooked egg. You can use either vegetable broth or Dashi for cooking.

Nabe

Many stews (Nabe) use Dashi as a base. Since there are so many different types and also cultural backgrounds on this topic, we have a detailed article here.