Dashi recipe
Makes 1 litre
Easy
Total time:
Dashi is a Japanese stock made from kombu, a dried seawed and katsuobushi (bonito) that is dried and thinly shaved tuna. It’s quick and easy to make and adds an umami depth of flavour to many Japanese dishes
Skip to ingredients
- 20g kombu
- 40g katuobushi
Method
step 1
Wash the kombu really well under cold running water and add to a pan with 1 litre of cold water. Heat gently and slowly bring to just below a simmer, this should take 10-15 minutes. Remove from the heat and remove and discard the kombu. Add the katsuobushi flakes and stir well. Leave for 5 minutes and strain through a fine-sieve or muslin, gently squeezing the katsuobushi, then discard.
Dashi will keep for up to 1 week covered in the fridge.