Home Style Japanese Dashi Stock

Method6 steps

1. 1

   Step 1: If needed, gently wipe dust from the 5 cm × 5 cm strip of dried konbu with a dry cloth or paper towel. Leave its natural white powder in place; do not wash or scrape it off.

   Uses 1 strip dried konbu (kelp), about 5 cm × 5 cm

   
2. 2

   Step 2: Put all 500 ml water into a pot and add the cleaned konbu from step 1. Soak for about 30 minutes.

   Soak the konbu · 30 minUses 500 ml water · cleaned dried konbu strip

3. 3

   Step 3: Place the pot of water and konbu from step 2 over medium heat. When small bubbles start to appear, reduce the heat to its lowest setting and cook gently for about 10 minutes.

   Gently cook the konbu · 10 minUses soaked konbu and its water

4. 4

   Step 4: Add all 15 g dried bonito flakes to the pot from step 3. Increase the heat to medium and cook for about 10 minutes.

   Infuse the bonito flakes · 10 minUses gently cooked konbu and its broth · 15 g katsuobushi (dried bonito flakes)

   
5. 5

   Step 5: Turn off the heat under the broth from step 4. Wait until the bonito flakes sink to the bottom.

   Uses konbu-and-bonito broth with its solids

6. 6

   Step 6: Line a sieve with several layers of muslin or paper towel and set it over a bowl. Pour all the broth and solids from step 5 into it. Let the liquid drain naturally, pressing the flakes only very lightly; hard squeezing can make the stock bitter. The yield is about 400 ml ready dashi. Use it in another recipe, or cool promptly and refrigerate for up to 2–3 days; freeze if needed.

   Uses settled konbu-and-bonito broth with its solids