Dashi (Fish & Kelp Cooking Stock)

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  • 2 (4-inch) square pieces of kombu (edible kelp, also called dasima or haidai)
  • 2 1/2 quarters of water
  • 2 cups bonito flakes (dried, fermented skipjack tuna; also known as katsuiobushi)


Fill a 4-quart saucepan with water and soak kombu in it for 45 minutes.

Set the saucepan over medium-high heat until the water reaches 155°F. It should take about 10 minutes.

Carefully remove the kombu from the pan and increase the heat to high. Bring to a boil and then reduce to simmer.

Add the bonito flakes and simmer for about 10 minutes.

Strain the liquid through a cheesecloth into an airtight container.

Use this liquid as the base for miso soup, udon soup or to add umami (savory) flavor to any dish you like.


Recipe from Ballard Market - Culinary Resource Center
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