There are numerous methods and ingredients for making dashi, the Japanese soup stock that lays the foundation for many dishes in Japanese cuisine. I’ve shared many recipes for making different types of dashi (including vegetarian versions), but today I want to share how to make Katsuo Dashi (かつおだし).
What is Katsuo Dashi?
Katsuo dashi (かつおだし) is made from katsuobushi (かつおぶし, 鰹節), dried and fermented bonito/skipjack tuna that is shaved into thin flakes. In Japanese cooking, the distinct umami taste from katsuobushi plays an important role in heightening flavor and aroma. Unlike other dashi ingredients such as kombu, iriko/niboshi (dried sardine/anchovy), and shiitake mushrooms, katsuobushi does not need soaking before making delicious dashi. In other words, you can start making katsuo dashi right away, and it takes less than 15 minutes to make a rich and savory soup stock.
How to Make Katsuo Dashi
Just like other types of Japanese dashi broth, katsuo dashi is so easy to make from scratch. Here’s a quick overview; find the full instructions in my recipe card below. Just like that, you have beautiful, golden katsuo dashi! You can store the dashi in an airtight container like a bottle or mason jar. Keep in the refrigerator for 3–5 days or in the freezer for 2 weeks. Reserve the used katsuobushi to make furikake (Japanese rice seasoning).
Recipes Using Katsuo Dashi
For an umami flavor, you can swap katsuo dashi in recipes like miso soup, ramen broth, udon noodles, nimono, and dipping sauce. Below are Japanese food recipes that specifically call for katsuo dashi:
Goya Champuru Okinawa Soba Rafute
The Ultimate Dashi Guide
Dashi is the master flavor enhancer in Japanese cooking, so you don’t need to season the food with too much salt, fat, and sugar. Its function is as indispensable as cooking oil, so anyone who is keen to cook authentic Japanese dishes at home will have to get started with dashi. If you are new to different types of dashi, check out my Ultimate Dashi Guide.
