Dashi (Japanese Soup Stock)
Difficulty 2/5 Ingredients 8 Steps 14
Dashi is a traditional Japanese broth that forms the foundation of many Japanese dishes.
Ingredients
- Dried kelp (kombu)
- Dried bonito flakes (katsuobushi)
- Dried mackerel flakes (sababushi)
- Dried sardines or anchovies (niboshi)
- Clams (asari or shijimi)
- Dried shiitake mushrooms (hoshi-shiitake)
- Dried flying fish (ago or tobiuo)
- Granulated or powdered instant dashi (optional for quick preparation)
Steps
Kombu dashi
- Wipe the kombu with a damp cloth. Do not wash under running water.
- Soak the kombu in water, about 30 minutes.
- Heat slowly. Remove the kombu just before the water boils.
- Simmer gently 5 minutes. Strain.
Katsuobushi dashi
- Lightly rinse the bonito flakes.
- Bring water to a boil. Add the flakes. Simmer about 1 minute.
- Remove from heat. Once the flakes sink, strain through a fine sieve or cheesecloth.
Niboshi dashi
- Remove the heads and guts from the sardines or anchovies.
- Place in a pot with water. Bring to a boil.
- Simmer gently 5 minutes. Strain.
Awase dashi
- Prepare kombu and katsuobushi dashi separately.
- Combine in desired proportions.
Instant or Granulated Dashi
- Dissolve granulated or powdered dashi in hot water per package instructions.
- Adjust seasoning to taste.
Notes from the original
- Both kombu and fish flakes are available in most Asian supermarkets or online.
- Katsuobushi is often sold in small single-serving packets or mesh bags for easy removal. An 80 g bag yields roughly 4 L of stock.
- Instant dashi provides convenience but may be saltier than homemade stock. Adjust seasoning accordingly.
- Homemade dashi results in a richer, more complex flavor than most instant varieties.
Source. Adapted from “Cookbook:Dashi (Japanese Soup Stock)” by Wikibooks contributors, revision of 2026-01-05, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.