Dashi is an essential broth base for most Japanese dishes and can be purchased in most Asian Grocery stores. For those of you who want to do it from scratch there are several recipes out there, but I find this one is easiest. This recipe uses Konbu (also spelled Kombu), a variety of dried edible kelp that is harvested off the coast of Hokkaido and as far south as the Seto sea. This is a good vegetarian broth and enhances the subtle flavor of Japanese cuisine. It is also a bit friendlier to the western chef than katsubuoshi, which is made from dried fish flakes and can be very aromatic.

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Recipe Summary

prep:
5 mins
cook:
20 mins
additional:
5 mins
total:
30 mins
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wipe the kombu with a damp cloth to clean it. Cut into 1-inch pieces and place into a saucepan along with the water. Bring to a boil; reduce heat to medium-low and simmer 20 minutes. Remove from the heat and let stand a few minutes. Strain through a mesh strainer before using.

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Cook's Note

Dashi should be pale gold in color and smell like the sea. Keep Dashi covered and refrigerated when not in use. Dashi will keep for up to 14 days. The stock will smell sour when it has gone off.

Dashi can also be made cold by soaking the konbu in water for 1-2 hours.

Nutrition Facts

1 calories; proteing; carbohydrates 0.1g; fatg; cholesterolmg; sodium 14.5mg 1% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/15/2010
This was exactly what I needed to make my miso soup shine. Perfect! It will cook down a little though when it simmers so be sure to add extra water. Read More
(7)

Most helpful critical review

Rating: 3 stars
05/15/2019
I make dashi regularly with kombu and bonito flakes. This time I added dried shitaki mushrooms. This recipe is a starter needs bonito flakes to get the best flavor. You want it to smell and taste like the ocean. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/15/2010
This was exactly what I needed to make my miso soup shine. Perfect! It will cook down a little though when it simmers so be sure to add extra water. Read More
(7)
Rating: 5 stars
03/13/2013
I use this recipe for dashi every time I make a dish that requires plain water. Seaweed is high in nutrents needed that are not common in American diets. I chop the bulk Kombu into beef stew where it adds a uncommonly good flavor. When using any type of seaweed I do not add salt to the dish as it cooks. Read More
(4)
Rating: 5 stars
01/11/2018
Trustworthy recipe. Thank you for sharing it. Read More
(1)
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Rating: 5 stars
06/26/2019
Perfect base for my miso. I did use a little more seaweed and bonito flakes for a more sea food taste. Read More
Rating: 3 stars
05/15/2019
I make dashi regularly with kombu and bonito flakes. This time I added dried shitaki mushrooms. This recipe is a starter needs bonito flakes to get the best flavor. You want it to smell and taste like the ocean. Read More