Recipe by ratherbeswimmin

Cook's Illustrated

Ingredients Nutrition

  • 1 piece kombu seaweed (one 4-inch piece)
  • 12 cup dried bonito flakes


  1. Combine 1 quart water and the kombu in a 2-quart saucepan over medium-low heat.
  2. Heat just to a boil; remove and discard the kombu.
  3. Remove the pot from the heat; stir in the bonito flakes and let stand 3 minutes.
  4. Strain the dashi, pressing the rehydrated bonito flakes against the strainer with the back of a spoon.
  5. Use immediately or refrigerate for several hours before use.

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