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This homemade dashi recipe uses just kombu and bonito flakes to create a clear, savory base for your favorite Japanese meals. This umami-rich stock is a nourishing, flavor-packed staple that tastes just like authentic Japanese comfort food.
Japanese Soup Stock Recipe
Dashi is the building block of Japanese cuisine. It is the essential Japanese soup stock used in many traditional recipes, made of just water, kombu seaweed (a type of kelp), and shaved bonito flakes. This stock is the secret behind so many favorites like Oden, Nabe, and ramen. I always keep this stock frozen in an ice tray so I have “umami cubes” ready for an easy way to start a meal. This specific version is called Awase Dashi, which is a combination of both kelp and fish. It is the most versatile type of dashi because it has a deep, layered savoriness that works for almost anything.
I always use this dashi recipe to make my Kitsune Udon or a quick bowl of Miso Soup. While you can find instant dashi powder at the store, I prefer making it from scratch because you get a much cleaner, more toasted aroma from the fresh bonito flakes. The instant granules can sometimes taste a bit flat or artificial by comparison. This recipe is perfect for beginners because it is mostly just steeping and straining. Once you have mastered these basic steps, your home cooking will have that authentic, savory punch you usually only get at the best Japanese restaurants.
Tips For Clear Dashi
I have made this stock so many times that I have figured out a few simple tricks to keep it from becoming bitter or cloudy. I’ve tried and tested this dashi recipe over and over so you don’t have to. Just follow these tips to get that clear stock like in my photos:
- The cold steep. I always let the kombu sit in the water for at least 30 minutes before I turn on the heat. This slow start wakes up the ingredients and gives you a much richer, more layered flavor than if you just started boiling it right away.
- Do not scrub the seaweed. I only wipe the kombu lightly with a paper towel to remove actual dirt. You want to keep that white, dusty powder on the surface because it is packed with natural umami. If you wash it off, you lose the best part of the flavor.
- Remove the kombu early. I pull my kombu out of the pot the very second the water starts to boil. This is the most important step to prevent the broth from becoming slimy or developing a bitter aftertaste that can ruin the delicate balance.
- Skim the surface. I always keep a spoon handy to remove any foam or scum that rises to the top while the bonito flakes simmer. Taking an extra minute to do this makes the final dashi crystal clear and gives it a much cleaner taste.
- Avoid the squeeze. When I strain the broth, I never press down on the bonito flakes. I let them sit in the sieve and drain naturally. Squeezing them might seem efficient, but it actually releases fine particles that make the soup cloudy and give it a strong fishy smell.
Check out the shopping guide for the kombu and bonito flakes below so your Japanese soup stock doesn’t turn out muddy or fishy.
Shopping Guide
To get that clear, golden broth, you need to start with the right ingredients. Here is what I look for when I’m shopping for dashi components at the grocery store or an Asian market:
Kombu (Dried Kelp)
Kombu provides the savory base for your stock. Look for thick, dark, leather-like sheets. That white, powdery coating on the surface is not mold; it is crystallized umami flavor, so do not wash it off.
- Best Quality: Look for Ma-Kombu or Rishiri-Kombu. These are the gold standard for a clear, refined broth.
- Recommended Brands: Kayanoya, Yamaki, or Wel-Pac (labeled specifically as “Dashi Kombu”).
- The Slimy Trap: Avoid anything labeled “Hayanie” (quick-cooking) or “Kizami” (shredded). These are meant for eating in salads and will turn your broth mushy and slimy.
Katsuobushi (Bonito Flakes)
These are dried, smoked tuna shavings. For a clear dashi, buy the large, paper-thin flakes called hanakatsuo.
- The Best Choice: Go for high quality dry shaved bonito flakes.
- Recommended Brands: Yamaki, Ninben, Wadakyu, or Marutomo. Look for the “Premium” or “Deluxe” labels for the most refined flavor.
- What to Look For: Choose flakes that are pinkish-tan and mostly whole.
- What to Avoid: Skip bags with dark, oily-looking flakes. These will make your dashi taste fishy and look murky.
- The Shopping Secret: Check the bottom of the bag. If there is a lot of fine dust or small broken bits, put it back. You want the bag with the most whole, curly flakes. The dust is what makes the soup look muddy and gives it a harsh, fishy smell.
Ingredients You’ll Need
- Kombu
- Bonito flakes
For kombu and bonito flakes, check out the shopping guide above. It has all the details to help you choose the right ones.
Check out the recipe card below for the full list of ingredients and measurements.
How To Make Dashi
Start by giving the kombu a light wipe with a paper towel just to get any grit off. Whatever you do, don’t scrub off that white powder! That’s where all the natural umami lives.
Toss the water and kombu into your stockpot and just let it hang out for about 30 minutes.
Pro Tip: I’ve found that this slow start really “wakes up” the kelp and gives you a much deeper flavor than if you just started boiling it right away.
Put the pot over medium heat. Keep a close eye on it because the second you see bubbles starting to break the surface, you need to pull that kombu out immediately.
Pro Tip: If it stays in while the water boils, your dashi will start to get slimy and bitter.
Now, toss in your bonito flakes and give them one quick stir. Once the liquid hits a boil again, turn the heat down to low and let it simmer for about 5 minutes. I always keep a spoon nearby to skim off any foam or “scum” that rises to the top. This is the secret to keeping the soup crystal clear. After 5 minutes, turn off the heat and let it steep for another 15 minutes to let those smoky flavors really settle in.
Pour the liquid through a fine sieve or cheesecloth. Let it drain naturally into a bowl and then discard the flakes.
Pro Tip: Whatever you do, do not squeeze the bonito flakes. I know it is tempting to get every last drop, but squeezing them releases fine particles that make the soup look cloudy and give it a harsh, fishy smell.
Your dashi is officially ready!
Storage Tip: Store your dashi in the fridge for up to 3 days. For longer storage, freeze the broth in an ice tray and move the “umami cubes” into a freezer bag once they are solid. They stay fresh for about 3 months.
Frequently Asked Questions
Yes. It is naturally fat-free, low-calorie, and packed with minerals like iodine. Since it is so savory, you can use less salt in your cooking without losing any flavor. It is also Halal-friendly and much lighter than greasy meat stocks, so it won’t leave you feeling heavy or bloated.
If it is bone-dry and doesn’t smell off, it is fine. That white powder on the surface is just umami flavor, not mold. If the sheets feel damp, bendy, or leathery, they have absorbed too much moisture and you should toss them.
Yes! You can actually simmer them a second time to make “Niban Dashi” (second dashi). It won’t be as strong or clear as the first batch, but it is great for heartier stews or simmering vegetables where the broth isn’t the main star.
Yes. Don’t skip this. That cold soak is what pulls out the deep, savory flavor without any bitterness. Think of it as waking up the seaweed before the heat hits it. If you rush this part, your stock will just taste thin and flat.
This recipe yields 5 cups of dashi stock with 158 calories per cup.
Other Recipes You Might Like
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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Dashi Recipe
Ingredients
- 1 piece kombu, 6×6-inch or 6 pieces kombu strips
- 6 cups water
- 1 cup bonito flakes, tightly packed
Instructions
- Wipe the surface of the kombu seaweed with a kitchen towel or paper towel to remove any dirt. Do not remove the white powder on the kombu.
- In a stockpot, add the water and the kombu together. Let it steep for 30 minutes. Place the stockpot over medium heat and bring it to a boil. Remove the kombu immediately.
- Add the shaved dried bonito flakes and stir once to mix them in. As soon as the liquid boils again, reduce the heat to low and simmer for 5 minutes. Remove any scum that appears on the surface.
- Turn off the heat and let the liquid steep for 15 minutes. Strain it through a fine sieve, strainer, or cheesecloth. Don't squeeze the bonito flakes, as this will make the dashi cloudy and generate an unpleasant fishy smell. Discard the bonito flakes after use.
- You can refrigerate the dashi broth for up to 3 days or freeze it in an ice tray.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello Bee – Have been enjoying reading your recipes and blog for some time. They remind me of our time in Malaysia in the 1970s. Did you know that one source of Japanese Bonito Flakes is Malaysia? One day I was walking along a Trengganu beach and came upon an open air Japenese fish processing plant where they were steaming and smoking tuna. At the time I had no idea about Bonito flakes or dashi, but in retrospect, I think those steamed and smoked tuna were the raw material for Bonito flakes. Here’s an article about Bonito Flakes from The Spruce Eats……Jennifer (Nylander) Littke https://www.thespruceeats.com/what-is-katsuobushi-5179263#Katsuobushi%20Uses
Hi Jennifer. Thank you for sharing the article. Yes, bonito flakes are locally produced in Malaysia by various producers. Please do come back to visit!
5 stars – simple and delicious! I like the ratios of this one better than other dashi recipes I’ve tried. Also, thanks for the tip about not wringing out the katsuoboshi after steeping – I didn’t know any better previously and had done that in the past to “get the most out of it” ha. Used this as the base for my udon noodle soup!
Yay, thanks!
Easy dashi recipe for novice cooks in Japanese cooking!
Thanks Marie.
this may be good for my Sheltie, “SERVICE DOGGIE” for her joints???????????
For direction 1 is it just cold tap water the kombu steeps in? I’ve never used kombu before so am unsure. Also for your subscribers that use metric it would be great if you had like many other bloggers a button we can click under the recipe to convert it over if possible. Thank you for your great recipes, I can’t wait to try this out soon.
Yes cold water. Inside the pink recipe card, below ingredients, there is a pink button that says CLICK HERE FOR CONVERSION TOOL. You can convert anything there.