Dashi Broth

Dashi is a staple in many Japanese dishes and is critical to getting the right flavor. If I’m making a soup or a dish where the dashi flavor is prominent, I’ll take the time to make the homemade dashi, but for quick dishes such as Oyakodon, I just use the instant method.

Cuisine Japanese
Author Katie


Simple Quick Method

  • 1 teaspoon Dashi Powder
  • 2 cups just under boiling water

Homemade Method

  • 10 grams of Kombu
  • 2 cups of water
  • 15 grams of bonito flakes


Simple Quick Method

  1. Dissolve the bonito powder in the hot water… Done!

Homemade Method

  1. Clean the kombu with a damp cloth (but don’t wash in water, you just want to remove the outer powdery substance)
  2. Soak the kombu in 2 cups of water for 30 minutes or overnight
  3. Transfer the kombu and the soaking water to a pot, and turn the heat to medium-high
  4. Just before the water begins to boil, remove the kombu (don’t let the water come to a full boil, or your broth will taste off)
  5. Add the bonito flakes, and let them simmer for 1 minute
  6. Turn off the heat, and let the bonito sit for 10 minutes
  7. Strain the mixture, retaining just the liquid