Delicious Dashi Stock Recipe – A Japanese Cuisine

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Unlock the secrets of Japanese cuisine with our Dashi Stock Recipe, the quintessential foundation for a myriad of iconic dishes. This clear, golden broth is a symphony of umami, derived from the harmonious blend of kombu (kelp) and bonito flakes. Their flavors meld together, creating a depth and complexity that is both subtle and profound. The result is a versatile and essential ingredient that elevates your culinary creations, bringing a taste of Japan right to your kitchen.

Discover the heart of authentic Japanese cuisine with the quintessential Dashi stock. Unveil the magic of simple ingredients – kombu (kelp) and bonito flakes, which seamlessly blend to create an enchanting broth rich in umami. 

Dashi Stock Recipe

Every sip is a journey to the Far East, packed with flavor that balances the savory and the subtly sweet. Whether you’re a seasoned chef or a culinary novice, this Dashi stock recipe unlocks a treasure trove of dishes, from miso soup to ramen. 

Unlock this secret of Japanese kitchens and find the beauty of wholesome, traditional fare. Learn how to prepare this essential base, and immerse your senses in a world where simplicity reigns, and flavor is king. 

Dashi stock – the unassuming hero of Japanese cuisine- is undoubtedly a culinary game changer. Come, let’s journey into the realm of umami together.

What Is Dashi Stock Recipe? 

Dashi stock is a fundamental broth in Japanese cooking, a harmonious blend of simplicity and deep flavor. It’s made primarily from kombu, a type of dried seaweed, and bonito flakes, which are dried, smoked, and fermented skipjack tuna. 

The process involves gently simmering the kombu, then adding the bonito flakes. After a quick boil, it’s strained to yield a clear, umami-rich broth. Dashi stock is the base for many dishes, like miso soup, udon, and numerous simmered and steamed dishes.

Dashi Stock Recipe in bowl

Can You Vary The Recipe With Other Ingredients? 

Dashi stock is already gluten-free, paleo, and Whole30-compliant, but with a few modifications, it can easily cater to other dietary preferences too.

  • Keto: Traditional Dashi stock is keto-friendly, as it’s low in carbohydrates. Ensure that any dishes made with this broth align with your keto macros.
  • Vegetarian/Vegan: While standard Dashi stock is made from kombu and bonito flakes (fish-derived), you can make an utterly plant-based version by substituting bonito flakes with additional kombu or dried shiitake mushrooms. This variant, known as ‘Kombu Dashi’ or ‘Shiitake Dashi,’ is rich in umami flavor and perfect for vegetarians and vegans.
Ingredients Tips

Recipe Directions

  • Begin by gently wiping the kombu with a paper towel, ensuring you preserve its precious white powdery deposits for optimal flavor extraction.
  • In a saucepan, immerse the cleaned kombu in water, letting it soak for a compelling 30 minutes, infusing the liquid with umami goodness.
  • After soaking, remove the kombu, make lengthwise cuts, and reintroduce it to the water, bringing the mixture to a gentle boil.
  • As soon as the water starts boiling, skillfully remove the kombu to maintain the perfect balance of flavors in your dashi stock.
  • Stir in the bonito flakes, allowing them to steep in the hot liquid before bringing the mixture to a second, brief boil.
  • Once the boiling is complete, carefully remove the saucepan from the heat, granting the bonito flakes the time to settle and infuse the dashi.
  • Patiently wait for the bonito flakes to sink, allowing their essence to meld beautifully with the dashi stock.
  • Finally, achieve a pure and clear dashi stock by straining the liquid through a coffee filter or a cheesecloth-lined strainer, ensuring a pristine, velvety texture.
Dashi Stock Recipe of Recipe Directions

Variations, Add-Ons, And Toppings


  • For a vegetarian twist, try using a mix of kombu and dried shiitake mushrooms for an earthy flavor profile.
  • Add a touch of modernity by incorporating miso paste into your Dashi, creating a Miso-Dashi soup.
  • In colder seasons, spice it up with a bit of ginger or a splash of sake for a warming Dashi soup.


  • Consider simmering the Dashi with a piece of daikon radish for extra depth.
  • Tofu cubes can add a pleasing texture and extra protein to the soup.
  • Green onions or leeks, sliced thin, provide vibrant color and a fresh, sharp counterpoint to the rich Dashi.
  • Don’t forget umeboshi, pickled plums, for a tart, fruity addition.


  • A sprinkle of thinly sliced green onions adds color and freshness.
  • For some crunch, try tempura crumbs or toasted sesame seeds.
  • Slivers of nori (seaweed) can lend a subtle oceanic flavor and a nice visual touch.
  • A soft-poached egg can turn a simple Dashi soup into a satisfying, protein-rich meal.
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Can I Make Dashi Stock Recipe In A Slow Cooker Or Instant Pot?

Dashi stock can be made in a slow cooker and an Instant Pot, offering convenience and flexibility.

Slow Cooker

  • Wipe dirt from the kombu with a paper towel without removing the white powdery deposits.
  • Place the kombu and water in the slow cooker.
  • Set the slow cooker on low for about 6-8 hours or overnight.
  • After this period, remove the kombu, add the bonito flakes, and cook for 15-30 minutes.
  • Strain the Dashi through a sieve lined with a coffee filter or cheesecloth.

Instant Pot

  • Clean the kombu as mentioned above and place it in the Instant Pot with water.
  • Use the ‘Keep Warm’ function to let the kombu soak for 30 minutes.
  • After soaking, remove the kombu, add the bonito flakes, secure the lid, and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on ‘High’ for just 1 minute.
  • Once done, allow it to release pressure for 15 minutes naturally, then manually release the remaining pressure.
  • Strain the Dashi as indicated above.
Dashi Stock Recipe in Spoon

Can I Use Store Broth, Or Should I Make My Own?

While nothing truly beats the flavor of homemade Dashi stock, using store-bought Dashi can be a time-saving alternative, especially for everyday cooking or if you’re new to Japanese cuisine.

Store-bought Dashi typically comes in three forms: liquid concentrate, powder, and granules. These options are easy to use – dilute or dissolve them in hot water according to the package instructions.

However, here are some points to remember when using store-bought Dashi:

  • Flavor: The taste of store-bought Dashi may not be as rich and nuanced as homemade. Try to find a higher-end product, ideally from a Japanese grocery store.
  • Ingredients: Store-bought Dashi can sometimes contain artificial flavorings, preservatives, or MSG. Be sure to read the label if you’re concerned about these ingredients.
  • Dietary Restrictions: If you’re vegetarian, vegan, or have other dietary restrictions, be cautious, as many premade Dashi products contain bonito (fish) or other non-vegetarian ingredients.
Dashi Stock Recipe

How To Serve ?

Dashi stock soup can be served in numerous ways based on your preference and the dish you’re creating. Here are some suggestions:

  • Bowl Selection: Serve the soup in a pre-warmed bowl to keep it hot longer. Traditionally, Japanese soup is served in small, lidded bowls.
  • Side Dish: Dashi-based soups, like grilled fish or tempura, often accompany a main dish. It can also be served as a starter to a meal, setting the tone for dishes to come.
  • Added Protein: Add tofu, seafood, or thinly sliced meat to the soup for a more filling, protein-rich meal.
  • Vegetables: Include various vegetables for additional flavor, color, and nutritional value. Mushrooms, green onions, spinach, or radish can be wonderful additions.
  • Noodles: For a heartier dish, serve the Dashi soup with noodles like soba, udon, or ramen.
  • Garnish: Garnish with thinly sliced green onions, sesame seeds, or a slice of citrus like lemon or lime to add a final touch before serving.
  • Serving Temperature: Dashi soup is typically served hot but can also be used as a base for cold dishes.
  • Accompaniments: If the soup is the main dish, serve it with steamed rice and pickles for a classic Japanese meal.
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Perfect Side Dishes

  • Steamed Rice: A staple in Japanese meals, plain steamed rice can balance the savory depth of the Dashi soup.
  • Grilled Fish: Grilled mackerel or salmon with a light soy glaze complements the soup’s umami notes.
  • Tempura: The crispiness of tempura vegetables or shrimp contrasts beautifully with the smooth texture of the soup.
  • Sushi or Sashimi: Fresh sushi rolls or sashimi can make for a complete and well-rounded Japanese meal when served alongside Dashi soup.
  • Pickled Vegetables: Tsukemono, or Japanese pickled vegetables, can offer a tangy, crisp contrast to the soup’s rich depth.
  • Japanese Omelette (Tamagoyaki): The sweet and fluffy omelet contrasts flavor and texture.
  • Gyoza: Japanese-style dumplings, either pan-fried or steamed, pair wonderfully with Dashi soup.
  • Edamame: Lightly salted edamame (soybeans) is another simple side dish with Dashi soup.
Dashi Stock Recipe

Storage & Make Ahead

  • Refrigeration: Store homemade dashi stock in a sealed container in the refrigerator for up to 5 days. This allows for convenient use in various dishes throughout the week.
  • Freezing: Dashi freezes well. Portion it into ice cube trays or freezer bags for easy access. It can be stored in the freezer for up to 2 months, maintaining its umami-rich flavor.
  • Make Ahead: Prepare a large batch of dashi and refrigerate it for up to 3 days. This makes it an excellent base for quick meals, as the umami develops with time.
  • Enhanced Flavor: Let the dashi cool completely before storing or using it for a more concentrated and robust taste.
  • Convenience: Making dashi ahead of time saves cooking time during busy days. Simply reheat and use as a base for soups, stews, and various Japanese dishes.

What Can We Do With Leftovers? 

Leftover Dashi stock soup offers myriad possibilities for creative culinary explorations. Here’s what you can do:

  • Noodle Soup: Add ramen, udon, or soba noodles to transform the stock into a noodle soup. Add some vegetables and protein for a complete meal.
  • Rice Dishes: Use it as a base to cook flavorful rice dishes, such as a Japanese-style risotto or a pilaf.
  • Stews & Braises: It can serve as an excellent base for stews and braises, imparting deep umami flavors to meats and vegetables.
  • Sauce Base: Reduce it to a sauce consistency, adding soy sauce or mirin if desired, and use it as a topping for stir-fried dishes or grilled meats.
  • Marinades: Use it for tofu, chicken, fish, or vegetables before grilling or roasting.
  • Steamed Dishes: Utilize it as the steaming liquid for vegetables or fish, enhancing the flavor of the steamed ingredients.
  • Poaching Liquid: Dashi soup is an excellent poaching liquid for eggs, fish, or chicken, offering a delicate flavor infusion.


  • Umami Boost: Amp up the umami by combining kombu seaweed and dried shiitake mushrooms in your Dashi stock for a rich, savory depth.
  • Bonito Brilliance: Select high-quality bonito flakes and add them to the stock just below boiling point for a burst of smoky, fishy goodness.
  • Citrus Infusion: Elevate freshness with a twist—drop in a few yuzu or citrus peels during simmering for a bright and zesty undertone.
  • Mushroom Magic: Enhance earthiness by including a mix of dried porcini or morel mushrooms for a complex and robust flavor.
  • Herbal Harmony: Introduce fresh herbs like cilantro or a sprig of thyme in the final minutes, bringing a herbaceous note to the Dashi.
  • Soy Symphony: Add a splash of low-sodium soy sauce towards the end to balance flavors and deepen the color for a visually appealing broth.
  • Mirin Elegance: Infuse sweetness and depth with a touch of mirin, harmonizing the savory elements for a well-rounded Dashi stock.
  • Ginger Essence: Grate fresh ginger into the mix for a hint of warmth, creating a dynamic and invigorating layer to your Dashi.
Delicious Dashi Stock Recipe - A Japanese Cuisine

Delicious Dashi Stock Recipe – A Japanese Cuisine

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Dashi stock soup, a cornerstone of Japanese cuisine, embodies a tantalizing fusion of simplicity and umami depth. The soup’s versatility is its charm, seamlessly incorporating various ingredients, from tofu and mushrooms to delicate noodles.

Ingredients List

  • 1 oz 1 Dashi Kombu (dried kelp)

  • 1 quart 1 Water

  • 1/2 cup 1/2 Bonito Flakes

Step-By-Step Directions

  • Start by gently cleaning the kombu using a paper towel. Take care to preserve the precious white powdery deposits on the seaweed, vital to the umami flavor.
  • Place the cleaned kombu in a saucepan filled with water. Allow it to soak undisturbed for approximately 30 minutes until it becomes soft.
  • Carefully remove the softened kombu from the water. Trim some lengthways into the leaf, which helps release its flavor during cooking.
  • Return the trimmed kombu to the saucepan. Turn on the heat and bring the water to a boil.
  • Just as the water starts boiling, promptly remove the kombu. This crucial step prevents the stock from developing a bitter taste.
  • Now, stir the bonito flakes into the kombu-flavored broth. Bring the mixture back to a boil.
  • Once boiling, immediately remove the saucepan from the heat. Let it sit and cool down naturally.
  • As the water cools, the bonito flakes will sink to the bottom of the pan.
  • Finally, strain the dashi. Use a coffee filter or a strainer lined with cheesecloth for this. Your clear, umami-rich dashi is ready to serve as a soup base or for any other dish you choose.
  • Additional Options: Feel free to adjust the amount of kombu and bonito to your taste. For a vegetarian or vegan version, replace the bonito flakes with more kombu or use dried shiitake mushrooms.
  • Saucepan or Stockpot
  • Knife
  • Fine Mesh Strainer or Cheesecloth
  • Coffee Filter
  • Paper Towel
  • Cutting Board


  • Quality of Ingredients: As a minimalist dish, the kombu and bonito flakes quality greatly influence the flavor of your Dashi soup. Always seek out high-quality ingredients for the best results.
  • Extraction of Flavor: Extracting the maximum flavor from the ingredients requires careful attention. Don’t boil the kombu, as it can make the stock bitter. Aim for a gentle simmer instead.
  • Versatility: Feel free to experiment with additions to your Dashi soup. There’s no limit to what you can include, from proteins to vegetables.
  • Dietary Needs: Dashi soup is gluten-free and low in calories, making it suitable for most dietary requirements. With tweaks, it can also fit into vegetarian or vegan diets.
  • Storage: Dashi soup stores well in the fridge or freezer, making it perfect for batch cooking. Freeze in ice cube trays for handy, portion-sized stock whenever needed.
  • Pairings: Dashi soup pairs wonderfully with various dishes, from rice and sushi to grilled fish and tempura. It can either be a supportive side or the star of the show.

Nutrition Table 

Nutrition Table 

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