Dashi (Japanese Sea Stock)

Japanese Cooking

Dashi (Japanese Sea Stock)

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Dashi (Japanese Sea Stock)

Dashi (Japanese Sea Stock)


  • 6 cups cold water
  • 1 oz. (30 grams) Kombu (dried kelp), about 20 square inches. We use Eden Kombu Click Here
  • 2 (5-gram) packages katsuo bushi (dried bonito flakes), about 1 cup.  We use Japanese Bonito Flakes Click Here


  1. Bring cold water and Kombu just to a boil in a large saucepan over high heat.
  2. Remove from heat and remove Kombu (saving other recipes).
  3. Sprinkle katsuo bushi over liquid; let stand 3 minutes and, if necessary, stir to make katsuo bushi sink.
  4. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl.
  5. Reserve katsuo bushi for rice with soy-glazed bonito flakes and sesame seeds.
  6. Notes
  7. If making stock for miso soup it is not necessary to save the Kombu or katsuo bushi.
  8. Stock keeps 4 days.
  9. Cool, uncovered, before chilling, covered.
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