U.S. Metric Ingredients
4Β½ pt 2.25 L Water, cold
2 oz 60 g Kombu (giant kelp for stock)
1Β½ oz 50 g Katsuobushi (dried bonito flakes)



  1. Put the water in a pot and add kombu. Bring to a boil over moderately high heat.
  2. Just as water comes to a boil, remove the kombu.
  3. Remove from heat and immediately add bonito flakes. Let the flakes settle to bottom. This will take 1–2 minutes.
  4. Strain through a china cap lined with cheesecloth. Use dashi within 1 day.

Per 1 fl oz (29.57 mL): Calories, 2; Protein, 0 g; Fat, 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 3 mg.


Vegetarian Dashi

Omit bonito flakes and use only kombu.