Seaweed broth, commonly known as dashi in Japanese cuisine, is an essential broth made from kombu seaweed and dried bonito flakes (katsuobushi). Dashi is renowned for its rich umami flavor and nutritional value, serving as the base for many traditional Japanese dishes such as miso soup, udon noodles, and nabe hot pot. Not only does it provide a natural delicious taste, but seaweed broth also adds minerals and iodine, contributing to a healthy diet.

How to make seaweed broth — Image of 1 bowl of seaweed broth

Table of Contents

Uses of seaweed broth:

Seaweed broth can be used as a base for many different dishes such as:

Miso soup: A traditional Japanese soup.
Udon and soba: Broth for noodle dishes.
Chawanmushi: A Japanese steamed egg.
Nabe: Japanese hot pot dishes.

Health Benefits of Seaweed Broth:

Seaweed broth not only adds a special flavor to dishes but also has many health benefits

Rich in nutrients: Kombu provides many essential minerals such as iodine, calcium, and magnesium.
Aids digestion: Seaweed contains alginate, a type of soluble fiber that helps improve digestive function.
Low in calories: Seaweed broth is low in calories, suitable for diets.

Seaweed broth recipe

To make seaweed broth, prepare 1 piece of kombu (10-15 cm), 20-30g dried bonito flakes (katsuobushi), and 1 liter of water. Gently clean the kombu with a damp cloth and soak it in cold water for 30 minutes to 1 hour. Heat the kombu with the soaking water over medium heat until nearly boiling, then remove the kombu. Add the katsuobushi to the pot, simmer lightly for 5 minutes, then turn off the heat and let it steep for 10 minutes. Finally, strain the broth through a strainer or fine cloth. The broth can be used immediately or stored in the refrigerator.

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Prep Time 45

Cook Time 15

Total Time 1

Course Soup

Cuisine Japanese

Servings 4

Calories 20 kcal

Equipment

Cooking pot: Used to boil water and ingredients.
Sieve or filter cloth: Used to filter the broth after cooking to remove residue and ingredients.
Damp cloth: Used to clean the kombu before soaking.

Ingredients

1 piece of kombu dried seaweed, about 10-15 cm
20-30 g dried bonito flakes katsuobushi
1 liter of water

Instructions

Prepare the kombu: Gently wipe the kombu with a damp cloth to remove any dirt without washing off the natural salt on the surface.
Soak the kombu: Soak the kombu in cold water for about 30 minutes to 1 hour. For enhanced flavor, you can soak it overnight in the refrigerator.
Heat the kombu: Place the kombu and soaking water in a pot, and heat it slowly over medium heat. When the water is near boiling (around 60-70°C), remove the kombu. Do not let the water fully boil with the kombu, as this can make the broth bitter.
Add the katsuobushi: Add the dried bonito flakes (katsuobushi) to the pot. Let the water simmer lightly for about 5 minutes. Then, turn off the heat and let the katsuobushi steep in the water for about 10 minutes.
Strain the broth: Use a strainer or a fine cloth to strain the broth, discarding the katsuobushi flakes.

Notes

The seaweed broth (dashi) can be used immediately or stored in the refrigerator for about 3-4 days.
You can also add other ingredients such as dried shiitake mushrooms to enhance the flavor of the broth.

Keyword Seaweed broth

Seaweed broth is delicious and easy to make. If you don’t know how, try making it and enjoy it.

Charles

Hello I’m Charles! From poverty with nothing to eat, I became a passionate cook with the wish to eat delicious food. I graduated from university with a major in food technology and have 7 years of experience as a professional chef on a cruise ship. Having experienced many culinary cultures from Asia to Europe and South America. Hopefully each of my articles will help you have a unique recipe and a delicious meal!