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)


  1. 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).
  2. Place the pot over medium heat and bring to a boil.
  3. Remove kombu right before the water reaches a full boil.
  4. Turn heat off and allow liquid to cool slightly (you can also add a tablespoon or two of cold water to cool quicker).
  5. Add bonito flakes and stir until mixed in. Bring liquid to a boil again.
  6. Once boiling, decrease the heat to low and lightly simmer for 5 minutes, skimming off any foam that rises to the top.
  7. Turn off heat and let steep for 10-15 minutes.
  8. 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).
  9. 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.