Dashi (出汁): The stock that runs Japan

Dashi is the backbone of Japanese cooking – light, clean, and absolutely packed with umami. It’s so easy, but takes dishes to the next level.

There are a few ways to make it (some folks like to soak kombu overnight), but we’re keeping it tight, tasty, and based on a version by the legend Niki Nakayama.

Make a pot and you’ll suddenly find excuses to throw it into everything: miso soup, ramen, braised meats, chawanmushi, cooking rice. Once you make your own dashi, there’s no going back.

Dashi (出汁) Japanese Stock

Dashi (出汁) Japanese Stock Recipe Makes ~1.6l

Difficulty - Easy

Ingredients:

• 1.8L filtered water (it makes all the difference, or use bottled filtered water)

• 30g kombu (the white stuff on the outside is normal)

• 40g katsuobushi (bonito flakes aka fish confetti)

Method:

1. Chop kombu into manageable pieces using scissors. Don’t tear it – jagged bits = cloudy dashi. We want that clear golden nectar.

2. Rinse kombu gently under running water. Don’t scrub the life out of it; just a quick once-over.

3. Add kombu to cold water in a pan. Heat slowly on low until the water hits 60°C. Keep it between 60–70°C for an hour and don't let it boil. Go too hot, and it will leave a bitter taste that you cant remove.

4. Remove kombu and set aside (you can keep this for making a second dashi (Niban Dashi)

5. Add katsuobushi, bring to the tiniest simmer, and cook for 20 seconds. Skim off any weird foamy bits.

6. Strain it like you mean it through a sieve and muslin or paper towel for that clear, pure stock.

7. Behold your creation. Light, delicate, but deep.

Top Dashi Tip:

You just made Ichiban Dashi – the fancy, refined first brew. Don’t bin the kombu and katsuobushi! Simmer them again to make Niban Dashi – cloudier, meatier, perfect for stews, braises, and cooking rice with actual flavour.