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.

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Recipe Summary

prep:
5 mins
cook:
5 mins
additional:
50 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

12 calories; protein 1g 2% DV; carbohydrates 2g 1% DV; fatg; cholesterolmg; sodium 111.1mg 4% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/07/2012
What can I use to replace bonita flakes Read More
(31)

Most helpful critical review

Rating: 3 stars
04/05/2013
Good Read More
12 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/06/2012
What can I use to replace bonita flakes Read More
(31)
Rating: 5 stars
02/03/2010
This is the base for miso soup (among other recipes) and is what makes the soup so good! Thank you for the easy recipe! Read More
(10)
Rating: 5 stars
04/18/2011
Easy to make. I used dried kelp knot instead. Read More
(4)
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Rating: 5 stars
03/25/2013
Excellent! Don't be afraid of adding the full amount of bonito flakes. It lends a smokey fish flavor to the stock that makes all the difference. Used this as the base for the Nabeyaki Udon soup that is on this site. Read More
(3)
Rating: 5 stars
04/09/2014
Very easy recipe yielded perfect dashi. Wouldn't change a thing. Read More
Rating: 5 stars
03/10/2018
Great starter for any Asian recipe. Add ingredients of your liking for a delicious soup. I followed it to the letter of the recipe for a perfect stock. It s important not to boil the seaweed or it will get bitter and slimy. Read More
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Rating: 3 stars
04/05/2013
Good Read More
Rating: 5 stars
11/08/2013
Perfect. I made the best miso soup out of this base. Read More
Rating: 5 stars
09/03/2015
This recipe is so simple and so elegant. Just a couple ingredients and water it's all about technique for delicious flavor. Sometimes I don't use bonito and make the stock with just dashi kombu Read More