dashi stock

How to make Japanese Dashi Stock made from Bonito flake (Kezuribushi)

Katsuo Dashi

30 g Bonito Flakes (Kezuribushi) (*1)

4cups 1lite r Water

Place water in a large saucepan over medium heat.

When tiny small bubbles start to form at the bottom of the pan, turn the heat off and add all bonito flakes. *2

Wait for a few minutes or for the bonito flakes sink to the bottom of the saucepan.

Line a sieve with a sheet of kitchen paper towel and place it over a large bowl.

Strain the dashi into the large bowl.

Leave it till all the liquid has strained slowly. Do not squeeze out liquid out of the bonito flakes. *3

Use it for cooking or store in the fridge. *4

How to make Dashi stock from kelp, bonito, niboshi, and shiitake mushroom dashi pack

Easy Overnight Dashi

water

kombu

bonito flakes

Clean the kelp with a well wrung out damp cloth, place the kelp in a container with water and let it stand overnight in fridge.

Next morning, Strain the dashi into a large bowl with a sieve lined with a kitchen paper towel. 

Squeeze the dashi stock gently through the kitchen paper towel. *1

Use it for cooking or store in the fridge. *2

Easy Overnight Dashi Stock

Dashi Broth for Ramen

Dashi:

g/ 0.7 oz kombu

g/ 1 oz katsuobushi/ dried bonito flakes

Soy sauce eggs:

eggs (medium Germany, large USA)

sugar

sherry vinegar

175 ml/ 6 fl.oz/ ¾ cups soy sauce

Ramen:

250 g/ 8.8 oz small mushrooms

vegetable oil

150 g/ 5.3 oz ramen noodles

wakame

corn kernels,

green onions

mirin

sake

soy sauce

fine sea salt

Clean the kombu using a damp cloth to...

Clean the kombu using a damp cloth to wipe the seaweeds without removing the white powdery coating. Place in a pot and cover with the water. Leave to soak for at least 30 minutes and up to half a day.

Turn on the heat and almost bring it...

Turn on the heat and almost bring it to a boil. Take it off the heat just before it actually starts to boil and remove the kombu. Save it for the second dashi.

Let the liquid stand for about 5 minutes...

Let the liquid stand for about 5 minutes then add the dried bonito flakes. Bring to a boil again, skimming occasionally and simmer for just 30 seconds when it comes to a boil. Turn off the heat and leave it for about 10 minutes until the bonito flakes sink to the bottom.

Line a sieve with a paper towel and...

Line a sieve with a paper towel and strain the liquid. Squeeze the paper towel to release all the liquid. Keep the bonito flakes for the second dashi.

The dashi will keep for 3 to 7...

The dashi will keep for 3 to 7 days in the fridge and for about 3 weeks when frozen.

To make the second dashi (optional) place the...

To make the second dashi (optional) place the cooked kombu and bonito flakes in a pot, cover with 1 liter/ 4 cups water, bring to a boil, and cook gently for 10 minutes. Leave it until the bonito flakes sink to the bottom of the pot and strain as shown before.

Whisk together the warm water, sugar, vinegar, and...

Whisk together the warm water, sugar, vinegar, and soy sauce in a bowl large enough to hold the 6 eggs.

Bring a pot of water to a boil...

Bring a pot of water to a boil and cook the eggs for 6 minutes and 50 seconds. In the meantime fill a bowl with ice cubes and cold water and place the eggs inside as soon as they are cooked. Leave for a few minutes, then peel.

Place the eggs in the marinade and marinate...

Place the eggs in the marinade and marinate for 2 to 6 hours. Remove and place in an airtight container, they will keep in the fridge for up to 1 month. You can reuse the marinade to make a second batch of eggs (they were so good, I made a second batch immediately).

Heat the dashi gently and stir in the...

Heat the dashi gently and stir in the mirin, sake, and soy sauce and salt to taste.

Clean and slice the mushrooms and cook them...

Clean and slice the mushrooms and cook them in 1 tablespoon oil until golden brown.

Cook the noodles according to the package's instructions....

Cook the noodles according to the package's instructions. Soak the wakame in hot water according to the package's instructions. Chop the scallions and drain or defrost the corn kernels.

Place some of these ingredients in each bowl,...

Place some of these ingredients in each bowl, pour the soup over and top with the halved eggs. Serve immediately.

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How to make Dashi (だし, 出汁) Guide: Super easy to make this simple dashi stock that is the soul of many Japanese dishes. Get ready to enjoy many delicious dishes using this intense umami-bombing dashi broth.

How to Make Dashi

liter (4 cups) cold water

(12 grams) dried kombu

dried bonito flakes

Add Kombu and Water in Pot

Add Kombu and Water in Pot: Add 12g dried kombu and 4 cups (1L) cold water in Instant Pot or saucepan. Instant Pot: use &quot;Saute Normal&quot; function. Alternatively, use &quot;Saute Low&quot; function. Cover the pot with a glass lid. Saucepan: turn heat to medium-low. When the liquid is barely simmering, immediately turn off the heat. *Note: This should take roughly 10 to 11 minutes.

Add Bonito Flakes in Dashi

Add Bonito Flakes in Dashi: Submerge 15g dried bonito flakes in dashi mixture. If you&#039;re using the Instant Pot or an electric stove, transfer the pot to the countertop. Close the lid, then allow it to steep for 7 to 10 minutes.

Strain Kombu and Bonito Flakes

Strain Kombu and Bonito Flakes: Open the lid, then pour the dashi mixture into another container through a fine-meshed strainer. Squeeze all the absorbed dashi out of the bonito flakes.

Use Dashi

Use Dashi: Your dashi is ready to be used as a stock! *Pro Tip: Don&#039;t throw away the kombu and dried bonito flakes because they&#039;re completely edible. You can use them one more time to make milder dashi or in a side dish.

Ichiban Dashi (number one dashi) is the backbone of Japanese cuisine. Dashi brings the umami richness through lightly simmered kombu and bonito flakes. Ready in 30 minutes, this quick soup stock is a Japanese household staple to take your hot pots and soups to the next level!

Quick Dashi Recipe - Japanese Soup Stock

water (filtered or spring water)

g bonito flakes / katsuobushi

Using scissors, cut 1-2cm / ½ inch slits along the sides of the kombu to open up the flavour.

Soak

Pour the water into a medium saucepan and add the kombu. Allow to soak for 15 minutes for a quick dashi, or overnight for a rich dashi stock.

Simmer

Place the saucepan over a low-medium heat, and once you see small bubbles start to form on the bottom of the pan (around 5-10 minutes), remove the kombu.

Pour the bonito flakes into the water, but don&#39;t stir, just lightly press with chopsticks or a spoon to make sure they&#39;re all submerged. Simmer gently for a minute before switching off the heat. Stand for a few minutes and allow the flavours to bloom.

Strain

Place a colander and paper towel or cloth over a medium bowl and slowly strain the dashi through, catching the bonito flakes in the colander. Alternatively, allow the bonito flakes to sink to the bottom, and carefully ladle out the liquid dashi stock.

Serve

Use immediately or store in the fridge in an airtight container for 2-3 days or in the freezer for 1-2 months.

https://www.youtube.com/watch?v=5ziBlrc8IyU

Ichiban Dashi (number one dashi) is the backbone of Japanese cuisine. Dashi brings the umami richness through lightly simmered kombu and bonito flakes. This quick soup stock is a Japanese household staple ready in 30 minutes. Get the full measurements, tips and ideas to make it your own: https://www.wandercooks.com/dashi-recipe/

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☕️ About this recipe: 

It’s so simple to make fresh dashi stock at home and much healthier and commercial dashi stock powder too. Made with natural ingredients – no fake flavour enhancers here! – it’s easy to adapt to your preference too. Soak the kelp for a shorter time to get cooking faster, or soak it longer to bring out a deeper, richer flavour. 

You can even use the leftover kelp and bonito flakes to make your own rice seasoning (furikake), so everything is used and there’s no food waste.

👩‍🍳 Recipe Steps:

00:00 - How to Make Quick Homemade Dashi Stock
00:04 - Slice edges of kombu and soak for 15 minutes
00:23 - Gently heat the water, but don't boil
00:32 - Add bonito flakes and allow to infuse without boiling
00:45 - Drain through paper towel or cloth

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Top 5 dashi stock recipes from across the web

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Top Tags

Katsuo Dashi

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How to Make Dashi

Quick Dashi Recipe - Japanese Soup ...

The most viewed dashi stock recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine