Dashi
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 2 Feb 2026
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This authentic dashi is the foundation of Japanese cuisine, providing a rich, savoury umami base for everything from miso soup to dipping sauces. This dairy-free stock relies on just two key ingredients: dried kombu kelp and bonito flakes. By carefully simmering these elements, you create a clear, golden liquid that is far superior to any powdered alternative. It is a fundamental technique for any home cook looking to master traditional Japanese flavours.
Preparing this homemade dashi is remarkably quick and yields a versatile liquid that can be used immediately or stored for later. As it is naturally gluten-free and low in fat, it serves as a nutritious and heart-healthy base for broths and stews. Simply pair it with fresh noodles, spring onions, and a dash of soy sauce for a comforting and aromatic meal.
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Ingredients for Dashi
2 (6x5-inch) pieces dried kombu
45g bonito flakes (about 3 packed cups)
How to make Dashi
Back to contentsCombine kombu and 1925ml water in a large saucepan. Let sit until kombu softens, 25–35 minutes. Bring to a boil over medium heat. Immediately remove from heat; fish out kombu and discard.
Add a splash of water to pot to cool liquid slightly. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer gently, skimming off any foam, 5 minutes. Let steep off heat, 15 minutes.
Strain dashi through a fine-mesh sieve or cheesecloth-lined colander into a medium bowl; do not press on solids.
Dashi can be made 2 days ahead. Let cool; cover and chill.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Article history
The information on this page is peer reviewed by qualified clinicians.
2 Feb 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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