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Dashi

4 to 6
Time 15 min
Dashi, a flavorful broth made with kombu and bonito flakes, is the essence of Japanese cooking. This recipe includes two versions: ichiban dashi, which is used as a base for clear soups, and niban dashi, which is often used to make thicker soups or dishes like Zaru Soba.
Ingredients
  • Ichiban Dashi
  • 1/2 ounce kombu
  • 1 (1.0-ounce) package dried bonito flakes
  • Niban Dashi
  • Kombu and bonito flakes reserved from making ichiban dashi
  • 1 cup additional bonito flakes
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Method

For ichiban dashi, put kombu and 4 cups water into a small pot and heat over medium-high heat until water almost begins to boil.

Transfer kombu to a small bowl; set aside to use for later if making niban dashi.

Add 1/4 cup cold water to pot with kombu-infused water, then add bonito flakes.

When water returns to a boil remove pot from heat and set aside to let stand for 1 minute.

Strain contents of pot into a large bowl; reserve strained bonito flakes to make niban dashi, if you like. Serve ichiban dashi right away or use it as a base to make clear soups.

Reduce heat to medium-low and simmer for 15 minutes.

Add remaining 1 cup bonito flakes and remove pot from heat. Set aside to let stand for 1 minute, then strain contents of pot; discard solids.

Serve niban dashi right away, or use it as a base for thick soups or sauce.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Ichiban Dashi
  • 1/2 ounce kombu
  • 1 (1.0-ounce) package dried bonito flakes
  • Niban Dashi
  • Kombu and bonito flakes reserved from making ichiban dashi
  • 1 cup additional bonito flakes
Shop with Prime

Exclusively for Prime members in select ZIP codes.