Dashi: Traditional Japanese Stock
  • Cooking Time: 20
  • Servings: 8 cups
  • Preparation Time: 60
  • 8½ cups water
  • 1 6-inch 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.
An important base stock for many Japanese recipes.