Classic Dashi Recipe

Matthew All Recipes, Sea Vegetable Recipes 0 Comments

Classic Dashi Recipe
We published the technique for making Japanese dashi (a seaweed & bonito broth that is an essential building block in Japanese cuisine) many years ago, but that recipe included dried mushrooms for extra umami.  Here’s a more classic version.

8 cups Water
20g Kombu Kelp
30g Katsuobushi Bonito Fish Flakes


  1. Put the kombu in the water to a stove and steep it while heating the water just until it starts to bubble.
  2. Once it reaches a simmer, remove the kombu pieces (you can reserve them for use in other recipes).
  3. Add the katsuobushi flakes & continue to simmer for about five minutes.
  4. Turn off the heat and let the pot sit until the fish flakes sink to the bottom (about 15 minutes).
  5. Strain out & discard the katsuobushi.
  6. Use in your recipes!

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