You find dashi used as often in Japanese cuisine as much as you find chicken stock used in Western cooking. Master the basis of Japanese cooking and explore the world of Umami.


Dashi (Japanese Soup Stock)

Recipe by Chef Kaku (Wasan Brooklyn)
Cuisine Japanese
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 4 cup Water
  • 2 x 4 inch piece Dried Kombu (edible kelp)
  • 2 ½ Tbsp Bonito Flakes


  1. In a large pot, add water and dried kombu. Turn the stove top on high.

  2. Once water starts to create small bubbles, remove kombu. Bring to boil.

  3. Turn off the heat, add bonito flakes and bring water to a boil again.

  4. Skim off the foam from the soup if necessary.

  5. Set a drainer in a large bowl and place paper towel over. Drain the soup carefully.

Recipe Notes

Dashi keeps for about one week in the refrigerator. If you want to keep dashi on a long term, freeze it in ice-cube trays and store the cubes in a freezer bag.

You can double or half this recipe without changing the ingredient proportions.