Japanese dashi stock

    40 min

    Dashi stock is the base for many Japanese dishes, such as miso soup. This version involves boiling kombu and bonito flakes. This stock is freezer friendly, so make a big batch.

    11 people made this

    Makes: 8 

    • 30g dashi kombu (dried kelp)
    • 1 litre water
    • 8 tablespoons bonito flakes

    Prep:5min  ›  Cook:5min  ›  Extra time:30min soaking  ›  Ready in:40min 

    1. Wipe away any dirt from the kombu with a kitchen towel, being careful not to rub off the white powdery deposits. Place the kombu and water in a saucepan and allow it to soak for 30 minutes to become soft.
    2. Remove the kombu from the water and cut several lengthways slits into the leaf. Return the kombu to the water and bring it to the boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.
    3. Stir the bonito flakes into the kombu-flavoured water, bring back to the boil and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain through a sieve lined with cheesecloth or a coffee filter.


    Dashi kombu and dried bonito flakes can be purchased in Oriental speciality stores or online.

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    Reviews in English (9)


    What can I use to replace bonita flakes  -  06 Apr 2012  (Review from Allrecipes US | Canada)


    This is the base for miso soup (among other recipes) and is what makes the soup so good! Thank you for the easy recipe!  -  01 Feb 2010  (Review from Allrecipes US | Canada)


    Easy to make. I used dried kelp knot instead.  -  16 Apr 2011  (Review from Allrecipes US | Canada)