Dashi Recipe

Prep Time Cook Time Total Time

5 mins 15 mins 20 mins
 
Course: Condiments
Servings: 800 ml (800 ml = 3⅓ cups

Ingredients
0.7 oz kombu (dried kelp) (0.7 oz = 20 g or 4" x 5")
3 cups katsuobushi (dried bonito flakes) (3 cups = 30 g = 1.06 oz)
4 cups water (4 cups = 960 ml) (See Notes)

Instructions
1. Gather all the ingredients.
2. Gently clean the kombu with a damp cloth without removing the white powdery "umami" substances. Do not wash the
kombu!
3. Make a couple of slits on the kombu.
4. Put the kombu and water in a saucepan for at least 30 minutes. If you have time, soak for 3 hours or up to half day.
kombu’s flavor comes out naturally from soaking in water. If you don’t have time at all, skip this process.
5. Slowly bring to a boil over medium low heat, skimming the surface occasionally.
6. Just before boiling (you will see bubbles around the edges of the pan), remove the kombu and keep it for "Niban Dashi"
(see Note). If you leave the kombu inside, the dashi will become slimy and bitter.
7. Turn off the heat to let the dashi cool down a bit.
8. Add the katsuobushi and bring it to a boil again, skimming occasionally.
9. Once the dashi is boiling, reduce the heat, simmer for just 30 seconds, and turn off the heat.
10. Let the katsuobushi sink to the bottom, about 10 minutes.
11. Strain the dashi through a sieve lined with a paper towel set over a bowl.
12. Gently twist and squeeze the paper towel to release the extra dashi into the bowl. Keep katsuobushi for "Niban Dashi" (see
Note).
13. If you are not using the dashi right away, save it in a bottle and keep in the refrigerator for 3-7 days or in the freezer for 3
weeks.
14. Save the drained katsuobushi and kombu to make homemade Furikake (rice seasoning).

Recipe Notes
Water: If you don't need strong dashi flavor, you can replace 4 cups of water with 8 cups.
"Niban Dashi": It means second dashi and it is light dashi using leftover kombu and bonito flakes from "Ichiban Dashi" you just
made.
 
1. In a pot, put 4 cups of water and leftover kombu and bonito flakes used in Ichiban Dashi and bring it to a boil over high
heat.
2. Lower the heat and cook for 10 minutes while skimming.
3.  Add additional .18 oz (5 grams) of bonito flakes and turn off the heat.
4. Let the bonito flakes sink to the bottom and strain the dashi through the sieve.
 
 
Equipment you will need:
A sieve
Paper towel
 
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my
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