Dashi Stock (Konbudashi)

    45 mins

    Dashi is the basic stock used in most all Japanese cooking. Dashi stock is the base for miso soup. This recipe is for a Konbudashi, which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish which has been shaved into flakes.) There are many variations of dashi, but this is probably the most common.

    10 people made this

    Serves: 8 

    • 30g dashi kombu (dried kelp)
    • 1 litre water
    • 1/2 cup bonito flakes

    Prep:5min  ›  Cook:10min  ›  Extra time:30min soaking  ›  Ready in:45min 

    1. Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.
    2. Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.
    3. Stir the bonito flakes into the kombu-flavored water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.

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    Reviews in English (9)


    What can I use to replace bonita flakes  -  06 Apr 2012  (Review from Allrecipes US | Canada)


    This is the base for miso soup (among other recipes) and is what makes the soup so good! Thank you for the easy recipe!  -  01 Feb 2010  (Review from Allrecipes US | Canada)


    Easy to make. I used dried kelp knot instead.  -  16 Apr 2011  (Review from Allrecipes US | Canada)