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!

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About david@davidgingrass.com

David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.