Dashi
May 5, 2026
About this Recipe
How to Make Dashi
Ingredients
- 1 5-inch piece dried Kombu
- 4 cups/ 1oz/26 grams katsuobushi (bonito flake)
- 4 quarts water
Instructions
- Pre-soak kombu (optional): You can soak a piece of kombu in 4 quarts of room temperature water, 10 minutes or up to overnight. If soaking overnight, be sure to cover the pot with a lid. Or you can skip the soak.
- Add kombu to 4 quarts of water (1 oz or 27g) and bring the water to a boil over medium-high heat. As soon as the water begins to boil (about 18 minutes), using tongs, remove kombu and turn off the heat. The steam should smell like gentle ocean or seaweed.
- Add bonito flake (katsuobushi): Add 4 cups of bonito flake to the water and gently press the flakes down to submerge. Soak the katsuobushi, without stirring, 15 minutes. Drain through a fish mesh strainer. Makes 14 cups.
