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Dashi
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Make flavorful Dashi stock for Asian recipes in under an hour with only two ingredients.
Ingredients:
  • 1 (14 x 2 1/2-inch) piece kombu (dried kelp)
  • 8 cups water
  • 2 cups (20g) large katsuobushi (dried bonito flakes), lightly packed
Instructions:
  • Prepare the kombu: In a medium pot over medium heat, gently heat 8 cups of water with the kombu until it nearly simmers, uncovered, for about 15 to 20 minutes. The water should not boil. The kombu will expand and the water will turn pale yellow. Remove the kombu using tongs and discard or store in the fridge for a lighter batch of dashi later on.
  • Add the katsuobushi to the pot and bring it to a boil over medium-high heat, uncovered. Remove the pot from the heat and let the flakes sink to the bottom of the pot to steep for 15 minutes without pushing them down.
  • Pass the dashi through a fine mesh strainer into a large bowl or 8-cup glass measuring cup to obtain a golden broth. Discard the katsuobushi or set aside for a future batch. For a lighter dashi batch, combine spent kombu, katsuobushi, and 6 cups water in a pot. Bring to a boil, remove kombu just before boiling, steep off the heat for 15 minutes, then strain. Store the dashi in the fridge for up to a week or freeze for up to 3 months. If you enjoyed the recipe, please leave us a rating!

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