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Dashi is the Japanese word for stock.

The most basic one is made this way, with kombu (dried seaweed), bonito flakes and water.

Dashi is most often seen as the foundation for miso soup, but its clean flavor and umami taste make it

useful just about anywhere you’d use fish or chicken stock.

Basic Dashi

Basic Dashi

serves 2-4

prep: 5 minutes
total: 30 minutes


large saucepan
fine strainer


5 cups cold water

1 large piece of kombu seaweed (about 5 x 10 inches)

2 cups bonito flakes

1. In a large saucepan, heat the water and seaweed over medium heat.

Just before the water boils, remove the pot from the heat. (If the water boils the broth will probably be too strong.)

2. After 5 minutes, remove and discard the seaweed.

Put the pan back over medium heat and — again — just before it boils, add the bonito flakes and remove the pot from the heat.

Once the bonito flakes have sunk to the bottom of the pot, the broth is done. (This should take about 5 minutes.)

3. Pour the mixture through a fine strainer (or cheesecloth).

Store the stock in the refrigerator for up to 2 weeks. You can also freeze it for longer storage.


One thought on “Dashi

    […] firm tofu, pressed and cubed 2 green onions, white and tender green part only, thinly sliced 4 cups dashi or low-sodium chicken broth 1/4 cup white miso paste 2 cups frozen soybeans 1/4 teaspoon red pepper […]

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