Quick Dashi Recipe - Japanese Soup Stock

Saucepan filled with Japanese dashi stock.

Quick Dashi Recipe - Japanese Soup Stock

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!

Course Basics

Cuisine Japanese

Prep Time 5

Cook Time 10

Soaking Time 15

Total Time 30

Servings cups

Calories 53kcal

Author Wandercooks

Cost $5

Equipment

Ingredients

4 cups water filtered or spring water
8 g dried kelp / kombu around 1-2 pieces, 4 in / 10cm long
15 g bonito flakes / katsuobushi

Instructions

Using scissors, cut 1-2cm / ½ inch slits along the sides of the kombu to open up the flavour.
8 g dried kelp / kombu
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.
4 cups water, 8 g dried kelp / kombu
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't stir, just lightly press with chopsticks or a spoon to make sure they're all submerged. Simmer gently for a minute before switching off the heat. Stand for a few minutes and allow the flavours to bloom.
15 g bonito flakes / katsuobushi
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.
Use immediately or store in the fridge in an airtight container for 2-3 days or in the freezer for 1-2 months.

Video

Nutrition