Dashi Stock (Konbudashi)

Dashi is the basic stock used in most all Japanese cooking. Dashi stock is the base for miso soup. This recipe is for a Konbudashi, which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish which has been shaved into flakes.) There are many variations of dashi, but this is probably the most common.

Prep Time:

5 mins

Cook Time:

5 mins

Additional Time:

50 mins

Total Time:

1 hr

Servings:

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 8 servings

1 ounce dashi kombu (dried kelp)
1 quart water
½ cup bonito flakes

Directions

Wipe off any dirt from kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Soak kombu in water in a saucepan for 30 minutes to soften.
Transfer kombu to a cutting board; cut several slits, lengthwise, into the leaf. Return kombu to water in the saucepan; bring to a boil. As soon as water begins to boil, remove kombu to prevent stock from becoming bitter.
Stir bonito flakes into kombu-flavored water; bring back to a boil, then remove pan from heat. Allow dashi to cool. When bonito flakes settle on bottom, strain dashi through a strainer lined with cheesecloth or a coffee filter.

Nutrition Facts (per serving)

12	Calories
2g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 12
% Daily Value *
Sodium 111mg	5%
Total Carbohydrate 2g	1%
Protein 1g	2%
Calcium 4mg	0%
Potassium 1mg	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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