Dashi is an incredibly simple broth, and it forms one of the culinary cornerstones of Japanese cooking. It's made in about 10 minutes with just three ingredients: water, kombu (dried kelp), and bonito fish flakes. The resulting clear broth tastes like the essence of the sea.
Dashi can be used to make a fantastic bowl of miso soup, to poach fish or vegetables, or to add savory umami flavor to any number of Japanese dishes. Here's how you can make it at home.