How to Make Dashi (Japanese Soup Stock)

Name: Basic Japanese Dashi
Total time: 15 min
Ingredients: 2 quarts (2L) water; 1 ounce (30g) dried kombu (see note); 1 ounce (30g) packed dried bonito flakes (katsuobushi, see note)

This fundamental Japanese soup stock only calls for two ingredients, plus water, and is the flavor-packed base for all our favorite miso soup recipes. Both bonito flakes and dried kombu are umami-filled, deeply flavorful ingredients, and the final soup stock will amp up any sauce you add it to.

July 2016

Basic Japanese Dashi

Active 3 mins

Total 15 mins

Serves 8 servings

Makes 2 quarts

How to make dashi, a fundamental Japanese soup stock.

2 quarts (2L) water
1 ounce (30g) dried kombu (see notes)
1 ounce (30g) packed dried bonito flakes (katsuobushi, see notes)

Combine water and kombu in a medium saucepan. Bring to a bare simmer over medium heat. Remove from heat and add bonito flakes. Let stand for 5 minutes. Strain through a fine mesh strainer and discard kombu and bonito, or reserve to make a second, weaker batch of dashi. Dashi can be stored in the refrigerator for up to 1 week.

Notes

Kombu and shaved katsuobushi is widely available at Japanese grocers or in the Asian section of most large supermarkets.

Nutrition Facts (per serving)
12	Calories
0g	Fat
0g	Carbs
2g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	12
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 6mg	2%
Sodium 282mg	12%
Total Carbohydrate 0g	0%
Dietary Fiber 0g	0%
Total Sugars 0g
Protein 2g
Vitamin C 0mg	1%
Calcium 20mg	2%
Iron 0mg	1%
Potassium 58mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)