Japanese dashi soup stock

Ease:
Simple
Serves:
1-4
Prep time:
15 minutes
Cook time:
30 minutes
Total time:
45 minutes
Japanese dashi soup stock recipe

This dashi stock will make your Japanese recipes taste sensational. Follow our easy guide to help you make one of the Japanese cooking fundamental ingredients.

Ingredients

10g kombu kelp

20g katsuobushi bonito flakes

1L water

Categories

Occasions:

Breakfast, Dinner, Lunch

Key ingredients:

Fish

Method

Soak the kombu kelp: In a medium sized saucepan, soak the 10g kombu kelp in 1L of water for 30 minutes.

Heat then add katsuobushi: Heat the kombu kelp and water over low heat. Simmer slowly until it is almost boiling, then turn the heat off. Add the 20g katsuobushi flakes, and leave it to rest for 10 minutes.

Strain: Strain the dashi with a sieve. Store or use for all your Japanese cooking needs.

More recipes

View all recipes
Piri piri tonkotsu pork stock ramen

Piri piri tonkotsu pork stock ramen recipe

Autumn

A fiery kick on a Hakata speciality, create restaurant-quality Piri Piri tonkotsu bone stock ramen with the help of our sister restaurant Shoryu Ramen's DIY kit.

Karaka tantan tonkotsu ramen

Karaka Tantan Tonkotsu Ramen Noodle Soup Recipe

Autumn

Create irresistibly spicy ramen noodles at home with this karaka tantan tonkotsu ramen noodle soup.

Hakata tonkotsu pork stock ramen

Hakata Tonkotsu Pork Stock Ramen Recipe

Autumn

A regional speciality of the Hakata district of Fukuoka city on the southern island of Kyushu, Japan, recreate our sister restaurant Shoryu Ramen's famous Ganso tonkotsu ramen with a DIY kit.