How to Make Dashi (Japanese Soup Stock)
Dashi is used in Japanese cooking for a variety of soups and dips. This soup stock is known for its umami flavor and is easy to make at home!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 10 g dried kelp (kombu)
- 10 g dried bonito flakes (katsuobushi (1 cup))
- 4 1/4 cups water
Instructions
- 1
Cut or break the kombu into several pieces.
- 2
In a large enough saucepan, add the water and the kombu pieces. On medium heat, slowly bring to almost a boil. Skim any residue or foam as needed. Turn off heat as you start to see bubbles. Remove kombu with tongs and save for other use or discard.
- 3
To the saucepan add the dried bonito flakes, stir through and bring to a boil. Once it starts to boil, remove from heat and let steep for 10 minutes.
- 4
Strain the dashi through a fine-mesh sieve over measuring bowl. Press wet bonito flakes to extract as much liquid as possible. Discard or save the katsuobushi for other use.
- 5
Use right away for soup base of choice or store in the refrigerator covered for 5 days or in the freezer for up to 2 weeks.