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Dashi
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5 from 3 votes

Dashi

Dashi - easy dashi recipe with 3 ingredients, water, kombu and bonito flakes. Authentic dashi broth and stock to make a variety of Japanese recipes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Japanese Recipes
Cuisine: Soup
Keyword: Dashi
Servings: 3 cups
Calories: 32kcal
Author: Bee Yinn Low

Ingredients

  • 1 piece kombu 6x6-inch
  • 4 cups water
  • 1 oz shaved dried bonito flakes

Instructions

  • Wipe the surface of the kombu seaweed with a kitchen towel or paper towel to remove dirt. DO NOT remove the white powder on the kombu. In a stock pot, add the water and the kombu together. Let it steep for 30 minutes.
    kombu
  • Place the stock pot over medium heat and bring it to a boil. Remove the kombu immediately. Add the shaved dried bonito flakes and stir it once to mix in. As soon as the liquid boils again, decrease the heat to low and simmer for 5 minutes. Remove any scum that appears on the surface.
    bonito flakes
  • 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 because it would make the dashi cloudy and generate an unpleasant fishy smell. Discard the bonito flakes after use.
  • You may refrigerate the dashi broth for up to 3 days, or freeze in an ice tray.

Notes

Use dashi to make oden, nabe and other Japanese recipes.

Nutrition

Serving: 3cups | Calories: 32kcal | Carbohydrates: 1g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 44mg | Sugar: 1g