Tomato Dashi

Tomato dashi represents a brilliant fusion of Japanese umami principles with Western ingredients, creating an intensely flavorful broth that transforms ordinary dishes. This innovative stock combines the depth of traditional dashi with tomatoes' natural glutamates.

To make tomato dashi, start with quality canned San Marzano tomatoes or peak-season fresh ones. The authentic version involves stewing raw shiitake mushrooms and kombu with tomatoes rich in umami. Begin by making a basic kombu dashi. Soak dried kelp in cold water for 30 minutes, then gently heat without boiling. Add crushed tomatoes and simmer for 45 minutes to develop complexity.

For a refined version, puree the mixture with an immersion blender until smooth. Strain through fine mesh for crystal-clear broth, or leave chunky for rustic applications.

This versatile base elevates ramen, risotto, and braised dishes. It works beautifully in Western applications like minestrone and curry Home, bridging culinary traditions. The result delivers profound umami that's both familiar and surprisingly sophisticated.