Dashi is a Japanese fish broth that is easy to make when you need a fast and nutritious stock. Dashi stock is made out of katsubushi – dried bonito fish flakes – and kombu – dried kelp. Research shows regular consumption of dashi broth assists in maintaining healthy blood pressure and reducing oxidative stress. It is rich in amino acids, iron, vitamin B12, and iodine which helps to support thyroid function.
You don’t need much to make dashi stock, just katsubushi flakes, kombu, and water. Katsubushi and kombu are available at Asian grocers. Kombu is a fantastic food to include in the diet as there’s not that many sources of iodine in standard Western diets.
1 litre of water
10cm strip of kombu
1L filtered water
- Rinse the kombucha under running water then whip with paper towel.
- Add the kombu and water to a pot and bring almost to the boil.
- Remove the kombu just before the water is about to boil.
- Turn up the heat until the water is boiling, then add the katsubushi and turn off heat after a few seconds.
- Put the lid on the pot and allow to stand for several minutes – until the flakes sink to the bottom of the pot.
- Strain of the liquid and it’s ready to use
*Add a dessertspoon of miso paste, a splash of soy/tamari, and some veggies for a quick miso soup or use as a base for soups, stews, and sauces.