The next ingredient in my Ramen Broth recipe is dashi. Like chicken broth, I use it in numerous other recipes, but unlike chicken broth, I do not make it and freeze it. It is quick to make, and the subtle aromatic nuances seem to disappear when it gets frozen and defrosted.

6 qts. Water, cold
1 ½ oz. kombu

Combine the kombu and water in a suitable pot, then slowly heat the water over low heat.


It will rehydrate and expand as it heats, slowly rising to the surface.


It should be just thinking about simmering in about 30 minutes. Remove kombu just when the water begins to simmer. DO NOT ALLOW TO COME TO A BOIL.


Increase the heat to high, and bring to a boil, then add:
3 oz. katsuo




Reduce to a simmer. Cook for five minutes, then turn the heat off. During the simmering, the bonito flakes should slowly settle to the bottom of the pot.


Allow to sit until the katsuo sinks completely to the bottom of the pot, about 20 minutes. Strain through a fine sieve into a clean pot.


At this point I use the dashi to make miso soup, to make sauces like ponzu, or as the second ingredient for my ramen broth!