Dashi is Japan’s signature stock made with Kombu (Dried Seaweed) and Katsuobushi (Smoked and Dried Bonito Flakes). Your local/Asian store doesn’t carry Kombu and Katsuobushi? You can always buy from online! 😀
There are many recipes called Dashi in Japanese cuisine, so it’s great to have this recipe if you love cooking Japanese foods at home.
Making Dashi from scratch gives the best flavor, and that’s what I prefer to use. However, there are more convenient options, which I use often because they’re super quick and easy.
There is Dashi powder—Hon-Dashi. Think of it as chicken/beef bouillon. You just need to add water, and there you have Dashi!
Also, there is the Dashi bag—think of it as a tea bag. You just need to add water, let it infuse, and remove it when the perfect amount has been infused into the water for your taste.
If you want a vegetarian version of Dashi, omit the Katsuobushi and add dried shiitake. That’s amazing as well.
Dashi : Japanese Stock
- Total Time: 1 hour 10 mins
- Yield: 4 cups 1x
Description
Ingredients
- 5” x 5” Dasima, dried kelp
- 4 cups water
- 2 cups loosely packed Katsuobushi, Dried bonito flakes
Instructions
- In a saucepan, add dried seaweed and water; let it soak for about 30 minutes.
- Turn on heat over medium high and bring it to boil.
- When it starts boiling, remove dried seaweed, add bonito flakes, and turn off the heat.
- Cover and let it sit for about 30 minutes, or until the bonito flakes have all sunk down and the broth looks beautiful, golden yellow.
- Strain broth with a very fine strainer and enjoy cooking with Dashi!
- Prep Time: 30 mins
- Cook Time: 40 mins
5 comments
Seonkyoung,
Thank you as always for your delicious recipes. I have a quick question. Instead of dashi stock, would it be okay to use the ultimate stock in this one?
Which recipe are you trying to make?
Hi Seonkyoung , if i use dashi powder store bought, how many teaspoons should i use to make 4 cups of stocks? thank you
Hi Seonkyoung, how many teaspoons of dashi powder do i have to add in 4 cups of water?
How should Dashi be stored once you are done cooking it? In the fridge or is it okay to store on the counter/pantry?