How to Make Dashi

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


  • 6 cups water
  • 20 grams kombu (preserved kelp).  For vegan: 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: 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.


Keywords: recipe, how to, diy, homemade, fish stock, fish broth

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