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Dashi is the all purpose soup base and seasoning used in Japanese cooking.

Now that you know the way to make it, let me suggest that you use a powdered soup base called Dashino-moto and follow package directions.

I use one made by Shiyama form Japan.

If you don’t have a Japanese store handy try a Korean grocery.


  • Konbu - Dried kelp
  • Katsuo – bushi – dried shaved Bonita Tuna
  • Water


  • Place 2 1/2 cups of water in a pot.
  • Add a 3” square piece of Konbu and turn heat to high.
  • Just before the water starts to boil, remove the Konbu and add ½ cup of cold water.
  • Add two handfuls of Katsuo-bushi and stir.
  • Just before the water again comes to a boil, turn off and let sit and steep for ½ hour.
  • Do not let boil for a long time or it will go bitter.
  • Done

Categories: Asian  Herb/Spice Mix  Soup 
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