Konbu Dashi


Dashi is an essential broth base for most Japanese dishes and can be purchased in most Asian grocery stores. For those who want to make it from scratch, there are several recipes out there, but I find this one is the 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 that enhances the subtle flavors 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.

close up view of Konbu Dashi in a bowl, next to a spoon
Prep Time:
5 mins
Cook Time:
20 mins
Additional Time:
5 mins
Total Time:
30 mins
4 cups


  • 1 (4 inch) piece dashi kombu (dried kelp)

  • 4 cups water


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


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 bad.

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

Nutrition Facts (per serving)

1 Calories
0g Carbs
Nutrition Facts
Servings Per Recipe 4
Calories 1
% Daily Value *
Sodium 15mg 1%
Total Carbohydrate 0g 0%
Calcium 7mg 1%
Potassium 2mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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