Olive Magazine
Dashi recipe

Dashi recipe

Published: November 1, 2017 at 10:30 am
  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 1 litre

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


This recipe makes 1 litre of dashi and can be scaled up and down, working on the 2:1 katusobushi to kombu weight.


  • 20g kombu
  • 40g katuobushi


  • 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.

Both kombu and katsobushi are available online from japancentre.com and amazon.co.uk.


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