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Dashi (Japanese Sea Stock) Recipe
Dashi (Japanese Sea Stock) Recipe-February 2024
Feb 12, 2026 3:34 AM
Dashi (Japanese Sea Stock)

  Active Time

  5 minutes

  Total Time

  10 minutes

  Kombu comes packaged in dried lengths that are most easily cut with scissors. Use this flavorful two-ingredient broth to make a nourishing bowl of miso soup.

  

Ingredients

Makes about 6 cups

  6 cups cold water

  1 oz (30 grams) kombu (dried kelp), about 20 square inches

  2 (5-gram) packages katsuo bushi (dried bonito flakes), about 1 cup

  Bring cold water and kombu just to a boil in a large saucepan over high heat. Remove from heat and remove kombu (saving it for pickled Napa cabbage ). Sprinkle katsuo bushi over liquid; let stand 3 minutes and, if necessary, stir to make katsuo bushi sink. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl.

  Do Ahead: Stock keeps 4 days. Cool, uncovered, before chilling, covered.

  Cooks' Note

  If making stock for miso soup it is not necessary to save the kombu or katsuo bushi.

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