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Dashi - Japanese Soup Stock

How to Make Dashi: Japanese Soup Stock

Cooking Japanese
Dashi is a fundamental ingredient in Japanese cuisine, known for its rich and savory flavor. It serves as the base for many Japanese dishes, adding depth and complexity to soups, stews, and sauces. While you can easily find instant dashi powder or pre-made dashi at the store, making it from scratch offers a superior taste that’s well worth the effort.
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Prep Time 20 minutes
Cook Time 20 minutes

Ingredients
  

  • 3 cups Katsuobushi Bonito Flakes
  • 2 10 cm sheets Dried Kombu Edible Kelp
  • 5 cups Water

Instructions
 

  • Cut two wide sheets of kombu 3-4 times.
  • Let the cut sheets sit in 5 cups of water for 20 minutes.
  • Place on stove with medium heat.
  • Remove kombu before boil.
  • Add 3 cups of bonito to pot.
  • Turn off the heat after it starts to boil.
  • Let the bonito sink to the bottom.
  • Strain bonito through cloth.
  • Save used bonito and kombu for second dashi.
  • For the second dashi, add the leftover kombu from the first dashi into water.
  • Add the leftover bonito.
  • Cook on low heat and add a handful of fresh bonito once it starts to boil.
  • Cook for 10 minutes on low heat.
  • Strain in cloth.
  • Store.

Video

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