Japanese Homemade Dashi Stock

Ease:
Medium
Serves:
1
Prep time:
35 minutes
Cook time:
5 minutes
Total time:
40 minutes
Japanese Homemade Dashi Stock Recipe

This homemade dashi stock will make your Japanese recipes taste sensational, and it is easier to make than you might think. Follow our easy guide.

Ingredients

katsuobushi bonito fish flakes

1 kombu kelp (the size of a postcard)

shiitake mushrooms (for vegetarian option)

water

Categories

Key ingredients:

Fish, Vegetables

Method

Clean the kombu kelp: Start by opening up your pack of kombu kelp and wiping it down with a damp cloth to remove any impurities from the surface.

Soak the kombu kelp in the water: Add a piece of kombu kelp approximately the size of a postcard with the water into a large pot and let it soak for about 20- 30 minutes in the cold water.

Turn on the heat: allow the water to boil slowly.

Just before the water boils, remove the heat and add your katsuobushi to the pan.

Simmer the stock: Without letting the water fully boil over, allow the katsuobushi to simmer in the water for 1 minute.

Remove the kombu kelp and katsuobushi bonito flakes from the pan: strain through a fine sieve into a clean jug or pot.

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