Homemade Dashi

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish yee
Dashi is the base stock for Japanese cuisine. Many Japanese dishes use dashi in their recipes and it gives the extra umami flavour in your cooking. Dashi is probably one of the easiest stock to make and it requires so little time that you probably won't even think of using the ready to use dashi powder off the shelves.
Prep Time 10 mins
Cook Time 15 mins
Course Soup
Cuisine Japanese
Servings 1 Litre
Calories 37 kcal


  • Skimmer
  • Pot


  • 1 pc Kelp (Kombu) 10 x 10 cm
  • 1 cup Bonito Flakes
  • 1 litre Water


  • Make a few slits on the kombu.
  • Bring the water to boil in a large pot.
  • Add the kombu and let it simmer for 10 mins.
  • Remove the kombu and add in the bonito flakes.
  • Let the bonito flakes simmer for about half a minute. Turn heat off.
  • Allow the bonito flakes to sit inside the pot for another 10-15 mins.
  • Strain the dashi through a sieve and store in an air tight container for later use.


Dashi Ingredients
  • You may use a combination of ingredients such as Kelp + Bonito flakes to make Awase Dashi 
  • To make a mushroom dashi (shiitake dashi) you can use dried shiitake mushrooms that is dehydrated and add them to the dashi broth 
  • Avoid over boiling the Kombu as overcooking the Kombu will make your dashi taste slimy and bitter


Calories: 37kcal
Keyword broth, healthy, quick and easy
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