Dashi: Traditional Japanese Stock

An important base stock for many Japanese recipes.

  • 8 ½ cups water
  • 1 15¼-cm piece kombu (dried kelp)
  • 1 cup dried bonito flakes
  1. Clean kombu by wiping it lightly with a damp cloth.
  2. Using a sharp knife, mark an X on the kombu.
  3. In a large saucepan, combine the water and kombu. Let the kelp soak overnight or for at least one hour.
  4. Bring to a boil. Remove and discard kombu.
  5. Remove saucepan from heat and add bonito flakes. Cover pan and let stand for 5 minutes.
  6. Line a sieve with a cheesecloth and strain stock into a large bowl.
  7. Use dashi immediately or cool and store refrigerated for up to one week.

SERVES: 8 cups
PREP TIME: 1 hour
COOKING TIME: 20 minutes

*Also see Vegetarian Dashi: Vegetarian Japanese Stock

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