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Dashi Stock

Dashi Stock

Dashi is one of the foundation blocks of Japanese cuisine.  A blend of Kombu-which is a form of sea kelp, and Bonito Flakes, thin shavings of dried bonito tuna and water. 
Course Soup, stock
Cuisine Japanese
Keyword dashi stock
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 4-6 servings
Author David Ross


  • 6 cups water
  • 2 large pieces of kombu
  • 1 5 gram packet of dried bonito flakes


  1. Pour the water into a deep stockpot and bring to a boil.  Turn down the heat to medium-high and add the kombu and bonito flakes.

  2. Cook the dashi stock for 20 minutes.  Place a fine mesh strainer over a bowl, and pour the dashi through the strainer.  Discard the kombu and bonito flakes.  

  3. Pour the dashi stock into a container and let cool to room temperature, then cover and refrigerate until ready to use.

Recipe Notes

We add more Kombu and Bonito Flakes than other recipes because we prefer a stronger flavor in the finished Dashi, but adjust the water, kombu and bonito to your liking.  The dashi will keep covered and refrigerated for up to one week.