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.
Ingredients
- 1 ounce dashi kombu , dried kelp
- 1 quart water
- 0.5 cups bonito flakes
Instructions
-
1
Wipe off any dirt from kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Soak kombu in water in a saucepan for 30 minutes to soften.
-
2
Transfer kombu to a cutting board; cut several slits, lengthwise, into the leaf. Return kombu to water in the saucepan; bring to a boil. As soon as water begins to boil, remove kombu to prevent stock from becoming bitter.
-
3
Stir bonito flakes into kombu-flavored water; bring back to a boil, then remove pan from heat. Allow dashi to cool. When bonito flakes settle on bottom, strain dashi through a strainer lined with cheesecloth or a coffee filter.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Japanese Recipes
Banana Tempura
This is the quickest and easiest recipe for banana tempura. Serve with your favorite ice cream.
Baked Mac ‘n' Cheese with Chicken Meatballs
Make dinner fun with this easy meal using boxed mac and cheese with added bold flavors and pre-cooked chicken meatballs. Top with your favorite barbeque sauce and serve.
Asian Slaw
This crunchy Asian slaw tastes amazing! This is my dad's recipe and is the perfect side for anything from a casual backyard BBQ to a formal holiday meal. You'll never want to eat regular slaw again!