We’ll be using dashi in an upcoming recipe, so Shrimpy is here to show you how to make it from scratch!

kombu in the broth

Ordinarily you’d discard the kombu after using it for dashi, but we’ll be posting a recipe that shows how to use used kombu for a side dish, coming up soon!

strained katsuobushi


from Japanese Soul Cooking

  • 8 cups plus 2 tbsp water
  • 2 6″ pieces kombu
  • 1 1/2 oz dried, shaved bonito (about 3 packed cups)
Cooking Directions
  1. Add 8 cups of the water and the kombu to a large stockpot and let it steep for 30 minutes.
  2. Place the stockpot over medium heat and bring to a boil. Remove the kombu. Add the remaining 2 tbsp water to slightly reduce the liquid’s temperature. Add the bonito and stir it once to mix it in. As soon as the liquid comes to a boil again, decrease the heat and simmer for 5 minutes. Remove any scum that appears on the surface, which can affect flavor.
  3. Turn off the heat and let the liquid steep for 15 minutes. Strain the liquid through a fine sieve or cheesecloth. Don’t squeeze the bonito flakes. Discard bonito flakes after using.
shrimpy posing with the strained katsuobushi

Sub to my YouTube channel to get notified whenever we have new videos!

Links in this post may be affiliate posts. If you buy an item through an affiliate link, I get a small fee, which helps support this blog!

One thought on “Dashi”