Dashi Stock

How to Make Dashi Stock

1. 1

   Step 1: Soak kombu (and shiitake if using)

   Place the kombu and optional dried shiitake in a medium pot with 4.5 cups (1080 ml) cold water. Wipe kombu gently with a damp cloth to remove dust (do not wash vigorously). Let sit at least 10 minutes to extract flavor — ideally 30 minutes or up to overnight in the fridge for extra depth.

   For this step

   • 4 1/2 cupsCold water
   • 1 pieceKombu (dried kelp)
   • 2 piecesDried shiitake (optional — for richer, mushroomy dashi)
   
2. 2

   Step 2: Heat gently and remove kombu before boiling

   Set the pot over medium heat and warm slowly until tiny bubbles form around the kombu and the surface begins to shimmer (just below a simmer). Remove the kombu with tongs just before the water reaches a full boil — boiling kombu can produce bitterness. If you are using niboshi instead of katsuobushi, add niboshi now and gently simmer 3–5 minutes (see note below).

   For this step

   • 1 1.06 ozKatsuobushi (bonito flakes) — for ichiban dashi
   • 1/3 ozNiboshi (dried sardines) — optional alternative to bonito
   
3. 3

   Step 3: Add katsuobushi and steep off heat

   Turn the heat off and add the katsuobushi (bonito flakes). Swirl once to distribute, then let the flakes sink on their own for 5–10 minutes — longer steeping gives more body but can cloud the stock. For the clearest, brightest ichiban dashi, stop at 5 minutes; for a stronger flavor, steep up to 10 minutes.
   
4. 4

   Step 4: Strain gently and season

   Line a fine-mesh sieve with cheesecloth and strain the dashi into a clean container without pressing the solids — pressing will make it cloudy and bitter. Taste and add a small pinch of kosher salt only if you need it for a particular dish; most recipes add seasoning later when the dashi is used.

   For this step

   • 1/4 tspKosher salt (optional)
   
5. 5

   Step 5: Variations and quick tips

   Kombu-only dashi: skip katsuobushi and steep kombu longer (30–60 minutes cold or warm gently) for a vegan stock. Niboshi dashi: remove heads/innards from niboshi first to reduce bitterness, simmer 3–5 minutes and strain. If you need an ultra-clear dashi for delicate soups, decant the top liquid after 10 minutes to leave sediment behind.
   
6. 6

   Step 6: Cool and store

   Cool dashi quickly and refrigerate up to 3 days or freeze in ice cube trays for convenient portions (one ice-cube is ~1 tablespoon; freeze 1–2 large cubes per miso soup). Reheat gently — don’t boil — when you use it to preserve that fresh umami aroma.
   

1. Place the kombu and optional dried shiitake in a medium pot with 4.5 cups (1080 ml) cold water. Wipe kombu gently with a damp cloth to remove dust (do not wash vigorously). Let sit at least 10 minutes to extract flavor — ideally 30 minutes or up to overnight in the fridge for extra depth.
2. Set the pot over medium heat and warm slowly until tiny bubbles form around the kombu and the surface begins to shimmer (just below a simmer). Remove the kombu with tongs just before the water reaches a full boil — boiling kombu can produce bitterness. If you are using niboshi instead of katsuobushi, add niboshi now and gently simmer 3–5 minutes (see note below).
3. Turn the heat off and add the katsuobushi (bonito flakes). Swirl once to distribute, then let the flakes sink on their own for 5–10 minutes — longer steeping gives more body but can cloud the stock. For the clearest, brightest ichiban dashi, stop at 5 minutes; for a stronger flavor, steep up to 10 minutes.
4. Line a fine-mesh sieve with cheesecloth and strain the dashi into a clean container without pressing the solids — pressing will make it cloudy and bitter. Taste and add a small pinch of kosher salt only if you need it for a particular dish; most recipes add seasoning later when the dashi is used.
5. Kombu-only dashi: skip katsuobushi and steep kombu longer (30–60 minutes cold or warm gently) for a vegan stock. Niboshi dashi: remove heads/innards from niboshi first to reduce bitterness, simmer 3–5 minutes and strain. If you need an ultra-clear dashi for delicate soups, decant the top liquid after 10 minutes to leave sediment behind.
6. Cool dashi quickly and refrigerate up to 3 days or freeze in ice cube trays for convenient portions (one ice-cube is ~1 tablespoon; freeze 1–2 large cubes per miso soup). Reheat gently — don’t boil — when you use it to preserve that fresh umami aroma.