DASHI BROTH

YIELD: 4 QUARTS | PREP TIME: 5 MINUTES | COOK TIME: 5 MINUTES (SIT 1–2 HOURS)

Dashi is a Japanese cooking stock most often used as a base for miso soup. It can be used for everything from poaching potatoes and shrimp to making soups and sauces. While it may not be considered a “bone broth” by many definitions, we feel it has the requisite flavor, versatility, and healing properties to sit among the classics. It requires only two ingredients: kombu, which is dried kelp seaweed, and katsuobushi, or dried bonito, preserved and fermented skipjack tuna that has been dried and thinly shaved. Both kombu and katsuobushi can be found in most Asian markets. We really love dashi’s smoky flavor and will often sip it as we would a beef or chicken bone broth.

4 sheets dried kombu seaweed

16 cups cold water

2 cups katsuobushi shavings

IN a large stockpot, combine the kombu and water and bring to a boil. Turn the heat off, stir in the katsuobushi shavings, and let sit for up to 2 hours.

STRAIN the stock into a container and use right away, or refrigerate for up to 2 weeks, or freeze for up to 1 year.