Homemade Dashi Recipe 自家製だしを作る方法
Recipe type: Soup and broth
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 4 c packed katsuobushi (bonito flakes)
  • 6 c water
  • ½ oz kombu seaweed
  1. In a large stock pot, add in your water and kombu seaweed. Let sit for 30 minutes.
  2. After, on med-high heat, bring water to boil. Before it boils, take out kombu and discard.
  3. Once the water is boiling, turn it off and add in katsuobushi. Stir into water and let sit for 10 minutes.
  4. Strain and use, or store in freezer or fridge.
You can freeze the dashi in an ice cube tray to use when needed.
Dashi keeps for 2 weeks in fridge; 2 months in freezer.
Recipe by SmartSexyPaleo at https://smartsexypaleo.com/homemade-dashi-recipe/