Impart Japanese flavors to your dishes with this easy homemade dashi recipe.
- prep time: 5 MINUTES
- cook time: 20 MINUTES
- total time: 55 MINUTES
- yield: 6 CUPS 1X
- category: SOUP
- method: BOILING
- cuisine: JAPANESE
6 cups water
20 grams kombu (preserved kelp)
4 cups katsuobushi (dried, shaved bonito flakes)
- Add water and kombu to a stockpot and let kombu steep at room temperature for at least 30 minutes (you can soak the kombu for up to 6 hours if you have the time to wait).
- Place the pot over medium heat and bring to a boil.
- Remove kombu right before the water reaches a full boil.
- Turn heat off and allow liquid to cool slightly (you can also add a tablespoon or two of cold water to cool quicker).
- Add bonito flakes and stir until mixed in. Bring liquid to a boil again.
- Once boiling, decrease the heat to low and lightly simmer for 5 minutes, skimming off any foam that rises to the top.
- Turn off heat and let steep for 10-15 minutes.
- Strain liquid through a cheesecloth or a fine sieve to remove bonito flakes from the liquid (straining through a couple paper towels will work in a pinch).
- Use dashi immediately, or store in the fridge for up to one week. You can also store unused dashi in the freezer for a month or so.