Dashi Stock

Name: Dashi Stock
Total time: 38 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1,100 ml Water; 20 g kombu; 30 g katsuobushi

40 min · 23 min active · makes ~1.15 l · Easy · Japanese

A delicate Japanese soup stock made from kombu and katsuobushi. The foundation of countless Japanese dishes, prized for its clean umami flavour.

Dashi Stock

A delicate Japanese soup stock made from kombu and katsuobushi. The foundation of countless Japanese dishes, prized for its clean umami flavour.

TOTAL TIME

40 min

ACTIVE TIME

23 min

QUANTITY

~1.15 l

DIFFICULTY

Easy

CUISINE

Japanese

Who’s eating

Ingredients0/3

Tools0/3

Ingredients

0/3 gathered · 4 servings

1,100ml

20g

30g

#	Quantity	Notes	State
1	1,100ml	—	—
2	20g	—	—
3	30g	—	—

Tools

3 items

Serveware

1 item

Procedure

11 steps

1 of 11

Add the water to the saucepan

Water · 1,100 ml

⏱ 15s

ResultWater

2 of 11

Rinse the kombu

under cold running water

Kombu · 20 g

⏱ 30s

ResultRinsed kombu

3 of 11

Add the rinsed kombu to the saucepan

Rinsed kombu · step 2

⏱ 15s

ResultRinsed kombu and water

4 of 11

Soak the rinsed kombu and water

at room temperature

⏱ 15 min

ResultKombu-infused water

5 of 11

Simmer the kombu-infused water

Look for

until small bubbles form on the kombu surface — warm slowly to 60–65°C; do not boil

63°C

⏱ 11 min

ResultKombu-infused water

6 of 11

Transfer the kombu-infused water into the medium saucepan

remove kombu just before water reaches a full boil

⏱ 30s

ResultKombu-infused water

7 of 11

Bring the kombu-infused water to a boil

rolling boil

medium heat

⏱ 2 min

ResultBoiling kombu-infused water

8 of 11

Add the katsuobushi to the saucepan

press lightly under the surface

Katsuobushi · 30 g

⏱ 15s

ResultBoiling kombu-infused water and katsuobushi

9 of 11

Simmer the boiling kombu-infused water and katsuobushi

Look for

until stock is fragrant and pale amber — do not stir

low heat

⏱ 3 min

ResultDashi stock

10 of 11

Rest the dashi stock

remove from heat and let stand

⏱ 2 min

ResultDashi stock

11 of 11

Strain the dashi stock from the medium saucepan in the heatproof jug

line sieve with muslin cloth; do not press or squeeze the katsuobushi

Dashi stock · step 10

⏱ 1 min

ResultDashi Stock

Total Time40 min

#	Product	Tool	Action
1	1,100 ml		Add the water to the saucepan⏱ 15sResultWater
2	20 g	—	Rinse the kombu → under cold running water⏱ 30sResultRinsed kombu
3	Rinsed kombustep 2		Add the rinsed kombu to the saucepan⏱ 15sResultRinsed kombu and water
4	—		Soak the rinsed kombu and water → at room temperature⏱ 15 minResultKombu-infused water
5	—	63°C	Simmer the kombu-infused waterLook foruntil small bubbles form on the kombu surface — warm slowly to 60–65°C; do not boil⏱ 11 minResultKombu-infused water
6	—		Transfer the kombu-infused water into the medium saucepan → remove kombu just before water reaches a full boil⏱ 30sResultKombu-infused water
7	—	medium heat	Bring the kombu-infused water to a boil → rolling boil⏱ 2 minResultBoiling kombu-infused water
8	30 g		Add the katsuobushi to the saucepan → press lightly under the surface⏱ 15sResultBoiling kombu-infused water and katsuobushi
9	—	low heat	Simmer the boiling kombu-infused water and katsuobushiLook foruntil stock is fragrant and pale amber — do not stir⏱ 3 minResultDashi stock
10	—		Rest the dashi stock → remove from heat and let stand⏱ 2 minResultDashi stock
11	Dashi stockstep 10		Strain the dashi stock from the medium saucepan in the heatproof jug → line sieve with muslin cloth; do not press or squeeze the katsuobushi⏱ 1 minResultDashi Stock
Total Time			40 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	13kcal
	2g
	0.4g
	0.1g
	0.5g
	0.4g
	135mg

Ingredients0/3

Tools0/3

Japanese · Recipe

Dashi Stock

A delicate Japanese soup stock made from kombu and katsuobushi. The foundation of countless Japanese dishes, prized for its clean umami flavour.

Serves4

Total40 min

LevelEasy

Ingredients

Water1,100 ml
Kombu20 g
Katsuobushi30 g

Tools

SpoonSieveMedium saucepan

Method

Add the water to the saucepan

15sMedium saucepanWater · 1,100 ml

Rinse the kombu → under cold running water

30sKombu · 20 g

Add the rinsed kombu to the saucepan

15sMedium saucepanRinsed kombu · step 2

Soak the rinsed kombu and water → at room temperature

15 minMedium saucepan

Simmer the kombu-infused waterLook foruntil small bubbles form on the kombu surface — warm slowly to 60–65°C; do not boil

63°C11 minMedium saucepan

Transfer the kombu-infused water into the medium saucepan → remove kombu just before water reaches a full boil

30sSpoon

Bring the kombu-infused water to a boil → rolling boil

medium heat2 minMedium saucepan

Add the katsuobushi to the saucepan → press lightly under the surface

15sMedium saucepanKatsuobushi · 30 g

Simmer the boiling kombu-infused water and katsuobushiLook foruntil stock is fragrant and pale amber — do not stir

low heat3 minMedium saucepan

Rest the dashi stock → remove from heat and let stand

2 minMedium saucepan

Strain the dashi stock from the medium saucepan in the heatproof jug → line sieve with muslin cloth; do not press or squeeze the katsuobushi

Result · Dashi Stock

1 minSieveDashi stock · step 10

Printed 3 September 2026