Preparation info
  • Makes —

    2 litres

    • Difficulty


    • Ready in

      30 min

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook

By Nic Watt

Published 2016

  • About

I learnt to make this Japanese fish stock very early on when I was living and working in Tokyo. I have never gone back to making a traditional French-style fish stock.

This recipe will always come out beautifully clear. If you can make a good builder’s tea then you will be able to make dashi, as the process is pretty much the same.