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Dashi

Dashi

  • Makes
    Makes About 4½ cups
  • Cook Time
    20 minutes
  • Rating

Japanese dashi is an umami-rich stock and a building block for countless dishes. This recipe for basic dashi is based on Sonoko Sakai’s kombu and bonito dashi formula in “Japanese Home Cooking.”

Ingredients
  • 1

    4-inch square (about ½ ounce) kombu

  • 3 ½-4

    cups (about 1 ounce) lightly packed bonito flakes (katsuobushi)

Step 1

In a medium saucepan over medium, heat the kombu and 6 cups water to just below a simmer. Remove the kombu (discard it or reserve it for another use) and bring the liquid to a boil over medium-high. Turn off the heat, add the bonito flakes (katsuobushi) and steep for about 2 minutes.

Step 2

Pour the broth through a fine-mesh strainer set over a medium bowl. Discard the bonito. Use the dashi right away or cool, cover and refrigerate for up to 2 days.

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