Dashi Recipe
Make Dashi Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Optional Ingredients
Method
Preparation
Soak Kombu
Place the kombu in a pot with 1 liter of cold water. Let it soak for at least 30 minutes, or overnight for a more intense flavor.
Heat the Water
After soaking, slowly heat the pot over medium heat. Do not let it boil; just bring it to a gentle simmer.
Remove Kombu
Just before the water starts to boil (around 60-80°C), remove the kombu from the pot. Discard the kombu or use it in another dish.
Add Bonito Flakes
Add the bonito flakes to the pot and allow it to simmer for about 5-10 minutes. The flakes will sink to the bottom as they infuse the water.
Strain the Dashi
Remove the pot from heat and strain the liquid through a fine-mesh sieve or cheesecloth into another pot or bowl. Discard the bonito flakes.
Optional Ingredients
If using dried shiitake mushrooms, you can add them to the pot along with the bonito flakes for additional flavor. If using mirin, stir it in after straining the dashi.
