Dashi Stock

Preparation info

  • Makes

    1 litre

    • Difficulty


    • Ready in

      20 min

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

This simple broth is the foundation for so many soups and can be made from start to fi nish in 15 minutes. Bonito flakes, also known as katsuobushi, are made from skipjack tuna, which is dried, fermented and smoked before being sliced into light-as-a-feather shavings. It adds a smoky, umami dimension that you just can’t replicate with any other ingredient. If you don’t have a good Asian shop near you, then buy online and get it delivered.


  • 1 large piece kombu seaweed
  • 4 dried shiitake mushrooms (optional – see note)
  • 15 g (½ oz) bonito flakes


Bring 1 litre (35 fl oz) water, the kombu and the shiitake mushrooms, if using, to a boil in a saucepan and simmer for 10 minutes.

Turn off the heat and add the bonito fl akes. Leave to steep for 5 minutes and then strain into a clean saucepan.