Dashi is the heart of Japanese cuisine and plays a fundamental role in Japanese cooking. There are several different kinds of dashi and this particular one is called katsuo dashi because it’s made from dried bonito flakes (katsuo). This flavorful and versatile ingredient is the foundation of many classic Japanese dishes, adding depth and umami to soups, stews, sauces, and more. Discover how to make katsuo dashi at home with this recipe and enjoy the authentic flavors of Japanese cuisine in your own kitchen!
Table of contents
What is Katsuo Dashi?
Katsuo dashi (かつおだし) or bonito dashi is a type of Japanese soup stock. This dashi broth is made from dried bonito fillet called “Katsuobushi” in Japanese. Katsuobushi contains inosinic acid which is one of the umami components known as the fifth flavour world wide.
Katsuo dashi, and other types of dashi, is a fundamental ingredient in Japanese cuisine. The moment you taste katsuo dashi, you’ll understand how its umami essence adds such a depth of flavor to dishes. Its intense flavor adds depth and complexity to dishes without overpowering other ingredients.
To make katsuo dashi, the dried bonito fish flakes are steeped in hot water to release their flavorful essence. The resulting broth is rich in umami flavor, which gives it a deep and savory taste. Although it’s made from one ingredient, its very flavorful and its simplicity makes it versatile for use in many dishes. It can be used as a base for soups, stews, sauces, and noodle dishes like udon or soba.
Ingredients
Katsuobushi (Bonito Flakes)
Katsuobushi (鰹節) is dried bonito fillet and it is dried as hard as wood and shaved into thin flakes. The amount of inosinic acid increases during the drying process. There are so many different varieties of Katsuobushi according to which part of the bonito fish it comes from, the cut, and how it is made. If you have a chance to get a dried bonito fillet and also a Bonito Fillet Shaver, you can make fresh bonito flakes (Kezuribushi) at home. This may be difficult to find outside of Japan, so instead you can use shaved and packed bonito flakes called “Kezuribushi”. You can find this at Japanese/Asian supermarkets.
For katsuo dashi, the only ingredient is katsuobushi. It sounds simple but it’s very flavorful. Other varieties of dashi include ingredients like dried kombu seaweed, a type of kelp, which adds glutamic acid (another umami component); shiitake mushrooms (shiitake dashi); and anchovies (niboshi dashi).
Step by Step Instructions
- In a large pot, add the water.
- Place the pot over medium heat and when tiny small bubbles start to form at the bottom of the pan, turn the heat off. Be careful not to let the water boil as this can cause bitterness in the broth.
- Add a generous handful of katsuobushi to the hot water and let it steep for a few minutes or until the bonito flakes sink to the bottom of the pot.
- Once the bonito flakes have settled at the bottom, strain the liquid through a fine-mesh strainer or cheesecloth into clean bowl or container.
- The resulting clear, amber-colored broth is your katsuo dashi, ready to be used in various recipes. You can store it in an airtight container in your refrigerator for a few days.
Tips to Make Perfect Katsuo Dashi
- Add the bonito flakes at the right time. When you see the small bubbles form in the pot, turn the heat off, and add the bonito flakes.
- Wait for a few minutes till the bonito sinks to the bottom of the pot.
- Strain the bonito flakes through a sieve lined with kitchen paper towel. Do not squeeze the liquid out of the bonito, but strain slowly.
The Culinary Uses of Katsuo Dashi
Katsuo dashi is incredibly versatile and can be used in a wide range of dishes. It is the foundational broth for miso soup, providing a savory base that complements the fermented soybean paste. It also serves as a key ingredient in noodle soups like udon and soba, adding depth and richness to the broth.
Beyond soups, katsuo dashi is used in sauces, such as the dipping sauce for tempura or the dressing for cold soba noodles. It can also be incorporated into stews and simmered dishes like oden and simmered kabocha, where its umami flavor enhances the overall taste profile.
Katsuo dashi is also great for, Dashimaki Tamago, and Chawanmushi.
How to Store?
It will keep for a few days in the fridge. If you are not going to use it in a couple of days, freeze it in an ice cube tray. When it is frozen, take them out of the ice tray and place the dashi cubes in a ziplock bag. In this way, it is convenient to thaw the amount you need.
FAQ
A : It can be recycled to make “Furikake” rice seasoning.
A : NO. Unfortunately, when the unsaturated fatty acid contained in bonito flakes oxidises, the colour of the bonito flakes turns into a yellow – light brownish colour from its usual light pinkish colour. It is not good for your health.
A : You need to put them in a ziplock bag and remove as much air as you can and zip it. Keep it in your freezer. It will keep for about a month but use as soon as you can.
More Dashi Recipes
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Katsuo Dashi 鰹だし
Instructions
- Place water in a large pot over medium heat.
- When tiny small bubbles start to form at the bottom of the pan, turn the heat off and add all the bonito flakes. *2
- Let it steep for a few minutes or wait for the bonito flakes to sink to the bottom of the pot.
- Line a sieve with a sheet of kitchen paper towel and place it over a large bowl.
- Strain the dashi into the large bowl.
- Leave it till all the liquid has strained slowly. Do not squeeze the liquid out of the bonito flakes. *3
- Use it for cooking or store in the fridge. *4
Notes
Nutrition
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Thank you so much for this thorough and highly organized breakdown on katsuo dashi, as well as the links to more recipes!
Could you please reccomend to me some noodle recipes for katsuo dashi? I would love to make ramen with it but I don’t know if ramen and katsuo dashi are an authentic combination! 😅 What is the favorite way to prepare a hot noodle bowl with katsuo dashi?
どうもありがとうございます！
Thank you for your comment ブロンズさん。I would use this dashi for Udon or Soba noodles rather than ramen 😀
This Katsuo dashi was simple to make and I used It in my Miso soup. It added a special flavour and depth to the soup. Thank you!
Ohhh Thank you Frank, It does add special flavour doesn’t it!? I am glad that you used it for your miso soup 😀