Basic Dashi Stock Recipe

Kevin Kindland

Kevin Kindland

18th March 2014
Kevin Kindland

Basic Dashi Stock Recipe

Servings: Makes about 1L

Note: The primary dashi is used for clear soups and seasoning food. It’s enjoyed for its fragrance and clean flavor. The secondary dashi is made with used bonito flakes and konbu seaweed from the primary dashi. They are both multi-purpose dashi that is used for soups and seasoning foods, but the flavor is milder than the first one. The used konbu can be sliced and eaten straight or in soups and salads. The dashi will keep in the refrigerator for three days, or you can freeze it for a month


  • 1 piece dashi konbu seaweed, about 4 inches long
  • 100g cups loosely packed dried bonito flakes
  • 110g water, divided


1. Lightly wipe the Konbu with a well-wrung wet dish towel but do not wipe away the white film on the konbu surface, because that’s were the flavors are hidden. Make several crosswise cuts in the konbu seaweed. This helps to extract the flavor during cooking.
2. Put the konbu and water in a medium. Place the pan over medium heat and cook until the water almost comes to a boil, then pluck out the konbu.
3. Reduce the heat to a simmer. Gently add the bonito flakes and cook for a couple of minutes. Turn off the heat. Strain them through a sieve lined with cheesecloth or paper towels. Don’t stir the stock because that will cloud the dashi. The Dashi should be aromatic and have a honey yellow color.
Note: To make the secondary dashi, put 110g of water, the used konbu and bonito flakes in a medium pot and bring it to a boil. Turn heat to low and simmer for 5 minutes. Strain the konbu and bonito flakes through a sieve lined with cheesecloth or paper towels. The dashi should have a light honey yellow color.

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