How to make Homemade Dashi – Basic Japanese Stock

If you’re unfamiliar with the basics of Japanese cooking, you should start with the basics of dashi (basic Japanese stock). This base is made from dried seaweed called awase dashi, and bonito flakes (salmon roe) and water. The classic method for preparing dashi is to steep post card-sized pieces of dried konbu in water overnight. The monks of Koya-san would then remove the dashi from the water and cook it with the rest of their fish, vegetables, and other ingredients.

Basic Japanese Stock – Dashi Recipes

How to make Homemade Dashi - Basic Japanese Stock
How to make Homemade Dashi – Basic Japanese Stock
How to make Homemade Dashi - Basic Japanese Stock 1

Dashi - Japanese Stock

Dashi is one of the most versatile stocks available, adding a subtle flavor to a variety of savory dishes. It is the base for miso soup, ramen broth, and tare (dipping sauce). It is also a central ingredient in many distinctly Japanese dishes such as chawanmushi, nimono, and odenkoshi. Whether you use dashi to prepare ramen, stir-fry, or simmer vegetables, you can never go wrong.
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Course: Stock
Cuisine: Japanese
Diet: Vegan
Keyword: dashi, stock
CookingStyle: low-temperature cooking
Prep Time: 5 minutes
Cook Time: 15 minutes
Soaking: 30 minutes
Servings: 4 servings
Calories: 21kcal
Author: Ms Kelly
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  • Skillet


  • 14 x5 inch kelp kombu wiped clean but not washed
  • 3 cups packed dried bonito flakes katsuobushi or dried and smoked skipjack tuna and sardine flakes
  • 4-8 cups water depending on desired strength of flavor


  • Place the water in a pot or saucepan.
  • Make a couple of slits on the kombu and soak it in the water for at least 30 minutes (although 3-8 hours is ideal).
  • Gently bring it to a boil, skimming off any oil or scum.
  • Remove the kombu just before water begins to boil. (Set it aside to make rice seasoning.)
  • Turn off the heat and allow the water to cool.
  • Add the bonito flakes and bring it to a boil again.
  • Simmer for just 30 seconds, and turn off the heat. The flakes will sink to the bottom. Let it stand for 10 minutes.
  • Line a sieve with a thick piece of paper towel and strain the broth, gently squeezing out the Dashi. (Keep the flakes for rice seasoning).
  • Keeps for 1 week refrigerated or 3 weeks frozen.



you should choose the kombu dashi. It is best for vegetarians because it is more flavorful.
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Serving: 1cup | Calories: 21kcal | Carbohydrates: 2g | Protein: 1.5g | Fat: 0.6g
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

About Japanese Dashi

How to make Homemade Dashi - Basic Japanese Stock

There are different types of dashi, each with a different purpose. For vegetable soups, basic dashi is ideal. You can buy a package of kombu dashi from a Japanese grocery store. If you’re not local, you can also search online for dashi. Dashi is made with a combination of kelp, shaved dried tuna, and other ingredients. Once the stock is prepared, it can be used as the base of many dishes. The addition of soy sauce is typically the final touch to Japanese meals.

Basic Japanese Stock can be difficult to find, but it’s not impossible. Most Asian and Japanese grocery stores carry these ingredients. If you’re in need of some specialty items, you can visit a gourmet Japanese or Asian grocery store. Most ingredients will also be available online. Dashi is a source of umami, or “savory” components, which can add a unique flavor to any dish. Dashi is rich in kombu (seaweed) and katsuobushi (dried bonito fish flakes).

While dashi can be a challenging ingredient to find, you can usually find most of the four ingredients at Asian grocery stores. Try using kombu instead of shiitake dashi. The three types of dashi will vary slightly. When experimenting with flavor, experiment with a combination of the two. The most important factor is quality. If you want to make an authentic Japanese dashi, you can use a variety of flavors and textures.

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As far as ingredients go, niboshi dashi is the most common. It is made from dried sardines, which are referred to as iriko in the southern regions of Japan. It contains high amounts of inosinic acid, which enhances the flavor of main ingredients like fish. Additionally, kombu dashi is the most expensive option, but it’s worth considering. These two are the most common dashi in Japanese kitchens.

There are many types of dashi, but they all provide a delicious base for savory dishes. For example, kombu dashi is the best choice for ramen. Its unique taste is highly complementary to the flavors of the fish and vegetables. As a matter of fact, it is a vital component of most classic Japanese recipes. In addition to these, dashi can be used in a variety of ways in the Western world.

How to make Homemade Dashi - Basic Japanese Stock

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