How to Make Katsuo Dashi (Bonito Flakes Soup Stock)
Learn everything you need to know about katsuobushi from its history and how it's made, to how to make your own bonito flake dashi like a pro!
- Prep time
- 6 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1000 ml water (preferably soft water)
- 30 g bonito flakes (katsuobushi)
- leftover bonito flakes (from ichiban dashi)
- 1000 ml water (preferably soft water)
- 15 g bonito flakes (katsuobushi) (fresh/unused)
Instructions
- 1
Heat 1000 ml water in a pan until boiling. Once boiling, turn off the heat.
- 2
Add 30 g bonito flakes (katsuobushi) and gently push it down with chopsticks until fully submerged. Leave to steep for 1-2 minutes.
- 3
Line a sieve with a clean cloth or kitchen paper and place it over a large bowl. Pour the dashi through the sieve to make a clear broth. (Do not squeeze the cloth.)
- 4
Transfer the leftover bonito flakes back into the pot and add 1000 ml water.
- 5
Bring to a boil and then lower the heat to a simmer.
- 6
Add another 15 g bonito flakes (katsuobushi) and allow to simmer for 10 minutes.
- 7
Again, line a sieve with clean cloth or kitchen paper over a large bowl and strain the niban dashi. This time you can squeeze it to ensure you get all the dashi out.