A crucial part of Japanese cooking, dashi is a key stock used as the base for a variety of dishes.

Although it is possible to buy dashi stock as is, it can sometimes be expensive and given how frequently it is used in Japanese cuisine, it’s much more cost efficient to make yourself – especially since it’s so easy, just a little time consuming.

Here is the basic recipe for all of your Japanese cooking needs!

How to Make Dashi

Ingredients

• Konbu (Dried Kelp)
• Katsuoboshi (Bonito flakes)

Directions

1. Heat up a large pot of water and add konbu that has been wiped with a damp towel.  The amount of konbu to water is entirely up to you, but in my experience one piece of konbu tends to go a long way.  Keep heat at medium and cook for 1 hour, scooping out any foam that forms.
2. After 1 hour, remove konbu and add katsuoboshi.  Again, the amount of katsuoboshi to water is up to you.  Cook for an additional 2-3 minutes.  DON’T THROW AWAY THE KONBU!  If stored well, it can be used again to make more dashi (though after that you should probably use new konbu).
3. Turn off heat and strain the katsuoboshi out of the dashi stock using a tightly knit cloth (standard sieve won’t work).  DO NOT SQUEEZE THE KATSUOBOSHI!  Let the liquid drain out naturally.