Making the Dashi Soup Stock
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 4 (Makes 4 cups)
Adapted from Rachael of La Fuji Mama and Maki of Just Hungry
  • 4-1/3 cups cold filtered water
  • About 15 grams of dried Kombu (seaweed kelp), about 20 square inches of a sheet
  • 1 handful of Bonito Flakes, about 6 grams or 2 packets. (Or substitute dried shitake mushrooms)
  1. Soak the kombu (seaweed) in the water in a medium-sized pot for 20 minutes. Then turn the flame on to medium. Heat the water to just before a boil, about 10 minutes. There will be tiny bubbles forming on the bottom and sides. Do not let the kombu come to a full boil, or the stock can turn bitter. Remove the kombu.
  2. Sprinkle the bonito flakes on the top. Let water come to a full boil. Turn off the heat and let the bonito steep for 5-6 minutes. The flakes will fall to the bottom.
  3. Strain the broth in a strainer lined with a coffee filter. Squeeze the flakes in the filter to get out all the flavored broth.
  4. The dashi broth is now complete and is ready to use in many different Japanese dishes like udon noodle soup and miso soup.
Dashi broth keeps in the refrigerator for a few days or can be kept in the freezer.
Recipe by Danas Table at