Dashi stock

Dashi stock

Recipe by: Kyle Hildebrant


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  • US
  • Metric
  • one ounce dashi kombu (dried kelp)
  • one quart water
  • 1/2 cup bonito flakes
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1 h

  1. Wipe away any grime from the kombu with a paper towel, getting mindful not to rub off the white powdery deposits on the seaweed. Location the kombu and water in a saucepan, and enable it to soak for thirty minutes to turn into soft.
  2. Get rid of the kombu from the water, and reduce numerous lengthwise slits into the leaf. Return the kombu to the water, and deliver it to a boil. As soon as the water starts to boil, remove the kombu to prevent the stock from becoming bitter.
  3. Stir the bonito flakes into the kombu-flavored water, deliver back to a boil, and consider the pan off the heat. Enable the water to cool. When the bonito flakes have settled to the bottom, strain the dashi via a strainer lined with cheesecloth or a coffee filter.

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