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homemade dashi

How to Make Dashi

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  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 6 Cups 1x
  • Category: Soup
  • Method: Boiling
  • Cuisine: Japanese


Impart Japanese flavors to your dishes with this easy homemade dashi recipe.


Units Scale
  • 6 cups water
  • 20 grams kombu (preserved kelp). For vegan dashi: Use 40 grams of kelp to infuse more kelp flavor since you won’t be using any bonito flakes.
  • 4 cups katsuobushi (dried, shaved bonito flakes)


  1. Add water and kombu to a stockpot and let kombu steep at room temperature for at least 30 minutes (you can soak the kombu for up to 6 hours if you have the time to wait).
  2. Place pot over medium heat and bring to a boil.
  3. Remove kombu right before water reaches full boil.
  4. Turn heat off and allow liquid to cool slightly (you can also add a tablespoon or two of cold water to cool quicker).
  5. Add bonito flakes and stir until mixed in. Bring liquid to a boil again (for vegan dashi: skip step 5,6, and 7).
  6. Once boiling, decrease the heat to low and lightly simmer for 5 minutes, skimming off any foam that rises to the top.
  7. Turn off heat and let steep for 10-15 minutes.
  8. Strain liquid through cheesecloth or a fine sieve to remove bonito flakes from the liquid (straining through a couple paper towels will work in a pinch).
  9. Use dashi immediately or store in the fridge for up to 1 week.


Freezing dashi: Freeze unused dashi in an airtight storage bag or container for up to 1 month.


  • Serving Size: 1/2
  • Calories: 11
  • Sugar: 0 g
  • Sodium: 266.3 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Carbohydrates: 0.2 g
  • Fiber: 0 g
  • Protein: 2.4 g
  • Cholesterol: 5.7 mg
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