How to make "broth(Dashi)"
How to Make Dashi (Japanese Soup Stock)
Authentic Kombu and Bonito Broth Recipe
Dashi (Japanese soup stock) is the heart of Japanese cooking.
It enhances the natural flavors of ingredients and gives dishes their deep umami character. From miso soup and ramen broth to simmered vegetables and udon, nearly every Japanese dish begins with dashi.
While it might sound complicated, making dashi from scratch is surprisingly simple — and it makes a huge difference in flavor compared to instant soup bases.
What Is Dashi?
Dashi is a clear Japanese broth made by steeping kombu (dried kelp) and katsuobushi (bonito flakes) in water.
Kombu provides a delicate, oceanic sweetness, while bonito flakes add rich, smoky depth.
When combined, they create awase dashi (mixed broth) — the most common and versatile form of Japanese soup stock.
Types of Dashi
・Ichiban Dashi (First Dashi):
The first extraction, clean and elegant — perfect for clear soups, chawanmushi (steamed egg custard), and ozoni (New Year’s soup).
・Niban Dashi (Second Dashi):
The second extraction made from the same ingredients, ideal for stews, simmered dishes, and recipes where stronger flavor is desired.
Ingredients (for 2 servings 28 floz)
・0.4 oz katsuobushi (bonito flakes)
・0.4 oz kombu (dried kelp) — about two 4×4-inch pieces
・34 floz water
Instead of bonito flakes recommend (salmon flakes)
Tools You’ll Need
・Pot
・Damp cloth or paper towel
・Strainer
・Kitchen paper (for lining)
・Bowl or measuring cup (with pouring spout)
How to Make Dashi from Kombu and Bonito
1. Prepare the Kombu
Wipe the surface of the kombu gently with a damp cloth.
Add kombu and water to a pot and let it soak for at least 30 minutes — this helps draw out the umami.
2. Heat the Kombu
Slowly heat over low to medium heat.
Avoid boiling too quickly.
3. Remove the Kombu
Just before the water comes to a boil (small bubbles forming), turn off the heat and remove the kombu.
Boiling kombu can make the broth cloudy or slimy.
4. Add the Bonito Flakes
Immediately add katsuobushi to the hot water.
Let it steep gently without stirring.
5. Wait and Strain
After about 2 minutes, when the flakes start sinking, strain the liquid through a paper-lined strainer into a bowl.
Do not press the flakes — it can make the broth bitter.
5. That's it
Your awase dashi is ready to use!
Enjoy its light golden color and subtle umami aroma.
Tips for Perfect Dashi
・Watch the temperature:
When the water exceeds 80°C (176°F), off-flavors can appear. Keep the temperature moderate.
・Don’t press the bonito flakes:
Let them drain naturally for a cleaner, smoother taste.
・Storage:
Once cooled, store in an airtight container in the refrigerator.
Best used within 2 days.
Choosing the Right Bonito Flakes
Bonito flakes oxidize quickly once opened, losing their aroma.
For home use, we recommend hana-katsuo (large, fluffy flakes) — great for both dashi and as a topping for okonomiyaki or tofu.
Thin-shaved flakes (under 0.2 mm) release flavor quickly and are ideal for beginners.
Why Make Your Own Dashi?
Homemade dashi has a cleaner, more natural taste and contains no additives.
It elevates every dish — from miso soup to noodle broth, simmered vegetables, and rice dishes.
Once you taste the difference, you’ll never go back to instant powder again.
Shop Authentic Japanese Ingredients
Find kombu, bonito flakes, and other authentic Japanese seasonings in our store.
→ Shop Dashi Ingredients Now