Dashi is a foundational Japanese stock made by steeping kombu kelp and katsuobushi bonito flakes in hot water, creating a deeply umami-rich broth that underpins countless Japanese dishes. This two-ingredient method takes under 15 minutes and requires no special equipment.
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Bring 4 cups of water to a boil.
Remove from heat, add the kombu, cover, and let steep for 20 minutes.
Then add the katsuobushi and steep for another 10-15 minutes.
Remove the kombu and strain out the katsuobushi.
Dashi will keep for 3-4 days in the refrigerator or up to one month in the freezer.
Store refrigerated in an airtight container for up to 5 days, or freeze for up to 3 months in ice cube trays for portioned use.
Steeping kombu separately extracts its umami without bitterness, then bonito flakes add a second layer of depth. Adding both together can result in bitter, over-extracted kombu flavor.
Yes. Kombu can be steeped again for a lighter second dashi. Bonito flakes are typically discarded after one use, but some cooks reserve them for miso soup or other broths.
Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months. Frozen dashi thaws quickly and works well in any recipe.
Yes, dashi is ideal for make-ahead cooking. Prepare it in batches and freeze in ice cube trays for convenient portion control.
Thick kombu may need an extra minute or two of steeping. Older kombu is still usable; simply check for off odors before use.
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