Japanese Dashi (Bonito Fish Stock)

Total Time
17mins
Prep 2 mins
Cook 15 mins

A staple for Japanese cooking and recipes. I make a lot and freeze the extra into ice cubes to have on hand when I need it.

Ingredients Nutrition

Directions

  1. Wipe konbu once with damp cloth and cut into strips.
  2. Do not wipe off white residue as it dries.
  3. Bring konbu strips and water to a boil over medium heat; remove konbu.
  4. Add 1/4-1/2 cup ice water to stock to stop boiling.
  5. Add bonito flakes and return to boil; then remove from heat.
  6. When bonito flakes have all sunk from top, strain stock through cheesecloth or coffee filter placed over sieve into another pot.
  7. Use as directed in recipes.
  8. Freeze excess for later use, if desired.
Most Helpful

Super idea and great instructions. Freezing dashi works just fine. Thanks for posting this recipe Sue L.

Rinshinomori January 30, 2008

I never thought of freezing left over Dashi in ice cube trays. What a wonderful tip!

Michele in NJ June 17, 2002