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how to make dashi

Dashi Recipe

Dashi (Japanese Stock) - How to make the best dashi using katsuobushi (bonito flakes) and kombu (dried sea kelp)
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Cook Time:30 minutes
Course: Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine: Japanese
Keyword: best dashi, dashi, dashi recipe, japanese stock recipe, katsuobushi, kombu, soup stock

Ingredients

  • 1 piece Kombu (dried sea kelp)
  • 2 handfuls Katsuobushi (dried bonito flakes)
  • 4 cups Water

Instructions

  • Pour 4 cup cold water to pot 
  • Place kombu (dried sea kelp) in water and turn on heat to lowest setting
  • Bring to a low simmer and simmer for 15 minutes. Make sure the water does not start to boil
  • Turn off heat and add katsuobushi (dried bonito flakes) 
  • Let it steep for additional 15 minutes
  • After 15 minutes, remove kombu and katsuobushi from water using a strainer or cheese cloth
  • Dashi is ready to use
  • If you are making dashi to use later, store dashi in glass container and let it cool down to room temperature before putting it in the fridge.
  • Dashi will keep in fridge for a week