Basic Japanese Dashi Recipe

Basic Japanese Dashi Recipe


  • Yield:Makes about 2 quarts
  • Active time: 3 minutes
  • Total time:15 minutes


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


  1. 1.

    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.