Dashi : Japanese Stock
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Cook time: 
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Serves: 4 cups
  • 3” x 3” Kombu, dried seaweed
  • 4 cups water
  • 2 cups loosely packed Katsuobushi, Dried bonito plakes
  1. In a sauce pan, add dried seaweed and water; let it soak for about 30 minutes.
  2. Turn on heat over medium high and bring it to boil.
  3. As soon as it starts boil, remove dried seaweed out, add bonito flakes and turn off heat.
  4. Cover and let it sit for about 30 minutes or bonito flakes are all sinked down and broth looks beautiful golden yellow.
  5. Strain broth with a very fine strainer and enjoy cooking with Dashi!
Recipe by Seonkyoung Longest at https://seonkyounglongest.com/japanese-dashi-stock/