Dashi Broth

Makes 4 cups


  • 1 strip kombu kelp, about 5” long
  • 4 cups cold water
  • 1¼ cups katsuo (bonito) flakes

Special Equipment

  • damp cloth
  • fine-mesh strainer
  • cheesecloth or paper towel


  1. Wipe kombu with a damp cloth
  2. Add water and kombu to a medium-sized pan.  Let the kombu sit in the cold water for 20 minutes
  3. Bring water and kombu to a boil. Remove kombu just as water starts to boil (either discard or save to use for another recipe or application)
  4. Toss the bonito flakes into the boiling water, then turn off the heat. Let the flakes sit for 2 minutes (the flakes will sink to the bottom)
  5. Set a tightly-woven mesh strainer over a mixing bowl.  Line the strainer with cheesecloth or a paper towel.  Pour the stock through the strainer. Stock keeps for 3-5 days in the refrigerator

Note: The used fish flakes and kombu can be reserved for niban dashi (“number two” dashi; a weaker version)