Easy Dashi

This hana-katsuo dashi is simple 
to prepare and delivers an intensely savory broth. Make it at the last minute, right before using.

Slideshow: Japanese Recipes
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  • Servings: 7 cups

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  • 16 grams kombu (dried seaweed), about two 6-by-1-inch strips, wiped with a damp towel
  • 8 1/2 cups cold filtered water
  • 60 grams bonito shavings (about 3 lightly packed cups)

How to make this recipe

  1. In a large saucepan, combine the kombu with 8 cups of the water and let stand at room temperature until the kombu starts to soften, about 30 minutes.

  2. Bring the water to a bare simmer over moderate heat; tiny bubbles will form on the bottom of the saucepan. Remove from the heat and discard the kombu. Add the remaining 1/2 cup of cold water to the saucepan, then add the bonito shavings and bring just to a simmer. Immediately strain the dashi through a fine sieve and use right away.

Contributed By Photo © Peter Arkle Published July 2013

458752 recipes/easy-dashi 2013-12-06T23:24:26+00:00 Daniel Duane asian|japanese|healthy|make-ahead july-2013 recipes,easy-dashi 458752

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