Go Back
–+ servings

Making Dashi From Scratch

How to make dashi (出し) stock from scratch. A recipe for making Japanese dashi from katsuobushi and kombu.
Course Basics, Soups & Stews
Cuisine Japanese
Level Beginner
Main Ingredient Fish
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Low-Fat, Pescatarian
Cook Time 5 minutes
Total Time 5 minutes
Servings 4 cup


  • 11 grams dashi kombu
  • 5 cups water
  • 17 - 34 grams katsuobushi


  1. Add the water and kombu into a pot and soak overnight.
  2. The next day heat the pot over medium heat until the water is steaming but not yet simmering. Remove the kombu and discard or set aside for another use.
  3. Turn up the heat and allow the stock to come to a full boil.
  4. Add just enough water to stop the boiling.
  5. Turn off the heat and add the katsuobushi (15 grams for a weaker dashi, 30 grams for a stronger dashi).
  6. Steep for two minutes and then pass the dashi through a cheesecloth lined strainer. Gently squeeze the cheesecloth with tongs and discard the katsuobushi.
  7. You can store the dashi for up to a week in clean water bottles.