Skip to main content New<> this month
Get the Allrecipes magazine

Konbu Dashi

Rated as 4.5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


30 m servings < 1
Original recipe yields 4 servings (4 cups)


{{model.addEditText}} Print
  1. 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.


  • 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

Per Serving: < 1 calorie; 0 0.1 0 0 15 Full nutrition

Explore more


Read all reviews 5
Most helpful
Most positive
Least positive

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.

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 wh...

Trustworthy recipe. Thank you for sharing it.

Perfect base for my miso. I did use a little more seaweed and bonito flakes for a more sea food taste.

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 ...