Bonito broth, or dashi, is a Japanese stock. It is the fastest bone broth you can make. If you’re in a hurry to get dinner on and you’ve run out of homemade stock, throw on a pot of bonito broth and you’ll have it ready within 2-4 hours.
Note: This is one of the posts that got nuked when I moved my blog after I got deplatformed – I will be updating this recipe eventually. Thanks for your patience.
The length of time that you need to simmer bone broth depends on the size of the bones. Beef broth, for example, is made from large bones from cows or sheep or bison, and needs to be simmered for a few days to release all the minerals from the bones. On the other hand, you can make fish stock in as little as 4 hours.
Bonito broth is made from Katsuobushi, or bonito flakes, which are dried, fermented, and smoked skipjack tuna. Traditionally, Japanese women kept blocks of the dried bonito and used an implement to flake off as much as they needed each day. Nowadays the flakes are sold in bags.
Unfortunately, homemade dashi made from dried kelp and katsuobushi (bonito flakes) is rare today, even in Japan. Most people use granulated or liquid instant stock, which is typically laden with MSG (a neurotoxin).
Equipment Needed for This Recipe
Stock pot (enameled cast iron or stainless steel — not aluminum)
2-gallon glass jar (I use the ones I make kombucha in)
Slotted spoon or tongs