Aki Watanabe

Japanese Stock

Dashi

Preparation info
  • Makes about

    600 ml

    • Difficulty

      Easy

Appears in
Donburi: Delightful Japanese Meals in a Bowl
Donburi

By Aki Watanabe

Published 2022

  • About

A typical Japanese stock is made from dried fish flakes. Versatile and flavourful, dashi is used in soups and a variety of other dishes. This stock can be kept refrigerated for up to 5 days.

Ingredients

  • Kelp (konbu) 1 sheet, about 4 x 4 cm (1¾ x 1¾ in)
  • Water 600

Method

  1. Wipe kelp with a clean damp cloth or paper towel. Soak in 500 ml (16 fl oz / 2 cups) water