Dashi from Closet Cooking

A Japanese stock made with kombu (dried kelp) and katsuobushi (dried, fermented and smoked skipjack tuna) that s easy to make and packed with umami.

Servings: makes 4 cups

Prep Time: 0 minutes
Cook Time: 10 minutes
Total Time: 10 minutes
  • 4 cups water
  • 1 (4 inch) piece kombu (dried kelp), wiped with a damp cloth
  • 1 handful of katsuobushi (bonito flakes or dried, fermented and smoked skipjack tuna)
  1. Heat the water and kombu until just before it boils, add the katsuobushi, remove from heat and let sit for 5 minutes before straining the solids from the dashi.