Published Dec 28, 2019 Updated Oct 01, 2024
Dashi Stock
What is Dashi? Dashi is the building block of Japanese cuisine. It’s the essential soup base used in many Japanese recipes. It’s made of water, kombu seaweed (a type of kelp) and shaved bonito flakes. The stock is used in oden, nabe, ramen and so much more. Once you’ve mastered the basic techniques of making this stock, everything will taste just like the best Japanese restaurants.
Dashi Recipe
The recipe calls for only three (3) ingredients:
Kombu or Japanese dry seaweed Dry shaved bonito flakes Water
The best kombu are called Ma-Kombu (giant kelp) and Rishiri-Kombu (from Rishiri in Hokkaido). They are famous for being the highest quality kombu in Japan. See the recipe card for full information on ingredients.
How To Make Dashi
It’s very easy to make the broth at home and the active time is very short. Even though you can buy instant dashi granules and powder, the taste is usually MSG-laden and inferior compared to homemade stock.
Cooking Tips
The best dashi has a nice light brown color, very clear and not cloudy or murky. Here are my cooking tips:
Buy high quality dry shaved bonito flakes. Choose well-dried, thick and aromatic kombu seaweed, preferably Rishiri-Kombu from Hokkaido. Wipe the surface of kombu seaweed and remove the dirt with a kitchen towel or paper towel. DO NOT remove the white powder on the surface as it creates umami taste. Do not squeeze the bonito flakes. This will generate an unpleasant fishy smell. Make the stock in small quantity or as needed. Keep it as fresh as possible.
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