Texas Farmers Market April 3 2020



Adapted from The Japanese Kitchen by Hiroko Shimbo

Dashi is the foundation of many Japanese recipes, including soups, simmered dishes, salad dressings and marinades. Dashi provides subtle but delicious flavor as well as valuable nutrients.




For 2 Person(s)


  • 8 cups water
  • 5 6-in. squares kombu, wiped with damp cloth or paper towel
  • 1 cups tightly packed katsuobushi (bonito flakes)

Dashi Directions

  1. In a large pot over medium heat, bring the water and kombu almost to a boil (about 10 minutes). Remove the kombu (you can save it for a second dashi). Use the liquid (kombu dashi) as a vegetarian stock, or follow the next steps to make ichiban dashi (first fish stock).
  2. Immediately after removing the kombu, add the katsuobushi. Bring the liquid to a boil, then turn off the heat. Skim off any foam, and let the mixture stand for 2 minutes.
  3. Strain the stock through a cloth-lined sieve. Discard the katsuobushi or save it with the kombu for a second stock. Refrigerate the dashi in a tightly covered container for up to 4 days, or freeze into cubes in an ice-cube tray.


Wednesday, 21 February 2018
I clicked on 5 (five) stars!!! Do not know why only 2 stars showed up. -
Wednesday, 21 February 2018
Items easy to acquire on Amazon. Results taste just like our local Very Good Japanese Restaurant. A ...
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