Recipe for Dashi

100 Views of Edo - The Taste of Tokyo

Recipe

Dashi

Dashi is simple to make and the basic stock for Japanese cuisine. Considered by many as a “hidden” ingredient, the quality of your dashi with have an outsized influence on the flavor of your dish.

If you’d like to try to make dashi at home, here’s a basic recipe for a cold infusion. It is simple, but does take about 4 hours. If you’d rather buy a powdered version, I just saw that the most recommended dashi by my friends in Tokyo is now available in the US through Amazon. What a global world!!

Enjoy and I’d love to hear your experiences with making dashi and how you’ve adjusted it to make it your own.

Homemade Dashi

•   .5 ounce (15grams)        Dried Kombu - Hokkaido 

• 1.5ouce (45 grams)          Dried Bonito Flakes - Katsuobushi

•  4 Cups Water

Soak: In a small sauce pan, soak the kombu in 4 cups of water for 4 hours.

Boil: Add the katsuobushi and bring to a boil

Strain: As soon as it boil, remove from heat and strain. ( For clear broth, strain through a cotton cloth).  The dashi is now ready to use.  

To make your own signature taste:  add more or less kombu and more or less katsuobushi.

Quick Dashi

If you’d rather try dashi with less of an investment of time, this is my favorite store brand that was previously only available in Japan.

Links to buy ingredients

Some of these ingredients might be hard to find, so I’ve included some links to Amazon. You can click directly on the links below to buy them.

• Dashi Powder

• Dried Kombu - Hokkaido 

  

• Dried Bonito Flakes - Katsuobushi

Please note that this post includes 3 affiliate links to Amazon. I've carefully selected these products because they're the same ones I trust and use in my own kitchen. When you purchase through these links, I may earn a small commission at no cost to you. Ittadakimatsu!