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Dashi Stock (Konbudashi)

Rated as 4.75 out of 5 Stars

"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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Ingredients

1 h servings 12 cals
Original recipe yields 8 servings

Directions

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  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; 0 g fat; 2 g carbohydrates; 1 g protein; 0 mg cholesterol; 111 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 12 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

What can I use to replace bonita flakes

Most helpful critical review

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What can I use to replace bonita flakes

This is the base for miso soup (among other recipes) and is what makes the soup so good! Thank you for the easy recipe!

Easy to make. I used dried kelp knot instead.

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 ...

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...

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

Very easy recipe, yielded perfect dashi. Wouldn't change a thing.

Perfect. I made the best miso soup out of this base.