Kombu (Kelp) Dashi Stock



Preparation info

  • Difficulty


  • Makes:

    900 ml

Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About

This is a vegetarian version of dashi stock. It can also be mixed with Shiitake Mushroom Dashi Stock, if you like.



  • 4 cups (1 litre) filtered water
  • 10 g (¼ oz) kombu (dried kelp)


Pour the filtered water into a bowl. Add the kombu and soak, covered with plastic wrap, for at least 3 hours or overnight.

Pour the kombu and water into a saucepan over medium–low heat. Heat until just below boiling point (this will take about 10 minutes). Remove the kombu.

Discard the kombu or save it to make Furikake – it can be frozen, too.

The dashi can be kept in the fridge for 3 days or can be frozen and used within 1 month.