Recipe type: Soup
Cuisine: Japanese
Prep time: 
Cook time: 
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This is the basic soup stock that is used in most Japanese soups and simmered dishes.
  • 2 liters water
  • 25 to 30 grams kombu
  • 25 to 30 grams katsuobushi
  1. Soak kombu in water about 1 hour
  2. Transfer soaked kombu with water to a saucepan and bring to just short of a boil over medium-high heat
  3. Simmer for about 10 minutes, remove from heat
  4. Add katsuobushi and let stand for 10 minutes
  5. Strain stock and store
Kombu is a type of kelp used in stock production. It is available in any asian market.
Katsuo-bushi is a dried and thinly shaved bonito. It is sold in bags at Japanese or Korean markets.
Recipe by Rainy World Kitchen at http://rainyworldkitchen.net/dashi-making/