Japanese•healthy
Basic Japanese Dashi
How to make dashi, a fundamental Japanese soup stock.
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- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 quarts (2L) water
- 1 ounce (30g) dried kombu (see note)
- 1 ounce (30g) packed dried bonito flakes (katsuobushi, see note)
Instructions
- 1
Combine water and kombu in a medium saucepan. Bring to a bare simmer over medium heat. Remove from heat and add bonito flakes. Let stand for 5 minutes. Strain through a fine mesh strainer and discard kombu and bonito, or reserve to make a second, weaker batch of dashi. Dashi can be stored in the refrigerator for up to 1 week.