Dashi Stock (Konbudashi)

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Dashi is the basic stock used in most all Japanese cooking. Dashi stock is the base for miso soup. This recipe is for a Konbudashi, which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish which has been shaved into flakes.) There are many variations of dashi, but this is probably the most common.

1
Prep Time:
5 mins
Cook Time:
5 mins
Additional Time:
50 mins
Total Time:
1 hrs
Servings:
8
Yield:
8 servings

Ingredients

  • 1 ounce dashi kombu (dried kelp)

  • 1 quart water

  • ½ cup bonito flakes

Directions

  1. Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.

  2. Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.

  3. Stir the bonito flakes into the kombu-flavored water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.

Nutrition Facts (per serving)

12 Calories
2g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 12
% Daily Value *
Sodium 111mg 5%
Total Carbohydrate 2g 1%
Protein 1g
Calcium 4mg 0%
Potassium 1mg 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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