Dashi is Japanese soup stock, which becomes the base of many Japanese dishes, such as soup and nimono (simmered dishes). Since dashi is often used in Japanese cooking, it's useful to know how to make it. There are different kinds of dashi. It can be made from konbu (dried kelp), katsuo-bushi (dried bonito flakes), niboshi (dried small sardines), or hoshi-shiitake (dried shiitake mushrooms). Konbu dashi and mushroom dashi are known as good vegetarian stocks. Let's learn making different kinds of dashi.

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1) Konbu dashi
(This is known as vegetarian dashi.)


4 cups of water
6 inches long konbu

Wipe the konbu with a clean cloth to remove dirt. (kombu shouldn't be washed under running water.) Soak the konbu in the water in a pot for one to two hours. Put on low heat and bring the water to a boil. Just before the water boils, remove the konbu.

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2) Katsuobushi dashi


4 cups of water
1/2 cup of katsuobushi

Put the water in a pan and heat on medium heat. Just before the water boils, add the katsuobushi flakes. When the water boils, stop the heat and strain the broth.

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3) Konbu and Katsuobushi dashi


4 cups of water
1/3 cup of katsuobushi

6 inches long konbu
Put water in a pan and soak kombu for one-two hours. Heat the water on low heat and remove the kombu just before the water boils. Add katsuobushi and turn off the heat. Strain the broth to get the first dashi. (called ichiban-dashi) *This dashi is often used for clear soup.

To make the second soup stock, put 4 cups of water and the katsuobushi and konbu, which were used to make the first dashi in a pan. Heat and let boil for a few minutes. Strain the broth. This second dashi is called niban-dashi. *This dashi is used for simmering vegetables.

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4) Niboshi dashi


4cups water
1/2 cup niboshi
To prepare niboshi, gut the niboshi and remove the head. Put niboshi in water in a pan and soak for 30 minutes. Put on low heat and bring to a boil. Let it boil for a couple minutes, then stop the heat. Strain the broth. *This dashi is often used for miso soup.

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5) Hoshi-shiitake dashi


4 cups water
4 hoshi-shiitake
Put water and hoshi-shiitake in a pan and soak for 10 minutes. Heat the water and turn off the heat when the water comes to a boil. Let stand for 20 minutes and strain the broth. *The shiitake can be used for other dishes.

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6) Instant dashi [dashi powder]


4 cups water
1 1/2 tsp dashi powder
There are instant dashi powders available at grocery stores. If you don't have much time, use those dashi powders. Simply boil the water and add the dashi powder.


Japanese dashi is best used on the day it was made. Ingredients to make dashi are available at online stores if you can not find them in your local markets. It might take extra effort to make dashi, but home-made dashi makes your food taste much better.

Enjoy cooking!