Yoribang
SoupJapaneseFree to use

Dashi Stock

だし

The foundation of Japanese cooking: a clean, savory stock from kombu and bonito flakes.

Serves 8

Prep 5 min

Cook 15 min

Dashi Stock
Photo: サフィル, CC BY-SA 4.0, via Wikimedia Commons
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Ingredients

  • 1 piece kombu (4 x 4 inches)
  • 4 cups cold water
  • 1 cup loosely packed bonito flakes

Steps

  1. Step 1. Soak the kombu in the water for 30 minutes, or longer for more flavor.

  2. Step 2. Heat slowly until small bubbles form on the edge of the pot. Remove the kombu before boiling.

  3. Step 3. Bring to a boil, turn off the heat, add the bonito flakes, and let them sink, about 2 minutes.

  4. Step 4. Strain without pressing. Use right away or keep in the fridge for 3 days.

Where this recipe comes from

Yoribang Japanese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of everyday Japanese dishes. Soy sauce, mirin, sake, miso, and dashi make up most of the seasoning. Short-grain rice, panko, nori, and bonito flakes are sold at Asian grocery stores and many supermarkets. Dashi can be made from scratch or from instant granules.