An Easy Guide to Making Dashi
How to Make Dashi
The Essential Japanese Soup Stock
When it comes to Japanese cooking, dashi is the heart and soul of the kitchen. This light but deeply flavorful broth forms the base of iconic dishes like miso soup, udon, soba, chawanmushi, and countless simmered dishes and sauces. Think of it like the Japanese version of chicken or veggie stock—only faster to make and packed with umami from the sea.
Rehydrated kombu and katsuobushi - the key ingredients for dashi!
If you’re cooking Japanese food at home, learning how to make your own dashi is a total game-changer. I’ll also include my recommendations for instant dashi when you’re pressed for time and need a quickie version.
What is dashi?
Dashi (出汁) is a traditional Japanese soup stock made by extracting flavor from ingredients like kombu (dried kelp) and katsuobushi (dried bonito flakes). It’s clear, savory, and rich in umami—a key flavor profile in Japanese cuisine.
Dashi is quick to make, usually in under 30 minutes, and it elevates everything it touches—from soups to dipping sauces to simmered vegetables.
Essential Ingredients for Awase dashi (a common type of dashi)
Kombu - dried edible kelp used in Japanese cooking. It’s packed with natural glutamates (aka umami!) and gives dashi its signature savory depth. You’ll usually find thick, dark green sheets of kombu sold in clear bags at your local Asian market or online.
Katsuobushi - tldr: these are fish flakes! Dried, smoked, and shaved bonito flakes (skipjack tuna) are essential ingredient #2 for making your own dashi. They look like delicate wood shavings and add a rich, smoky, and oceanic flavor to the dashi. Once steeped in hot water, the flakes sink—signaling it’s time to strain. These are also available online or at your local Asian market.
Types of dashi
This recipe focuses on one of the most common types of dashi, awase (yes, there many different types!). Below you’ll find a list of essential ingredients for dashi plus the type of dashi broth that it makes, its flavor profile and common uses. If you’re just getting acquainted with dashi, focus on awase dashi first!
Bookmark this handy dashi reference chart!
👩🏻🍳 Pro Tip: You can mix and match ingredients for a custom dashi. Kombu + katsuobushi is the most common combo, but kombu + shiitake is great for vegetarian dishes.
Instant Dashi
If you’re short on time (or just not ready to deal with dried kelp and bonito flakes), instant dashi is your new best friend. It’s the pantry MVP for home cooks who want that signature umami flavor fast.
Instant dashi comes in a few forms, linking the brands here that I use and recommend:
Granules or Powder (most common)
While powders are convenient, dashi bags (sachet-style) are worth the upgrade. They typically contain whole dried ingredients like kombu, katsuobushi, shiitake, and niboshi that steep in water, similar to making tea. This gives you a more natural, robust flavor compared to powdered versions. To cook with them, follow the ingredients on the packing of the brand that you purchase.
What Does Dashi Taste Like?
Dashi has a clean, light, and deeply savory flavor. It’s not overpowering, rather it’s meant to enhance, not mask, the taste of your ingredients. The umami from kombu and katsuobushi brings out the best in miso, noodles, tofu, and vegetables.
It’s salty, slightly smoky, and sea-kissed without being fishy.
How to Cook with Dashi
Once you’ve got your dashi, you can use it as a base for:
Udon or soba noodle soup
Chawanmushi (savory steamed egg custard)
Nimono (simmered vegetables or meat)
Tamago (Japanese rolled omelet)
Dipping sauces for tempura or cold noodles
Hot pot broth
More questions? Check out the FAQs
What is dashi made of?
Dashi is typically made from kombu (dried kelp) and katsuobushi (dried bonito flakes). Some versions use dried shiitake mushrooms, niboshi (dried sardines), or instant dashi powder for convenience. All of these ingredients are rich in umami, the savory flavor that makes Japanese food so delicious.
Is dashi the same as broth or stock?
Not exactly. While dashi is similar to broth in function, it’s lighter, clearer, and faster to make. Unlike Western stocks, dashi doesn’t require hours of simmering, most versions come together in under 30 minutes!
Can I make dashi vegetarian or vegan?
Yes! For a vegetarian or vegan dashi, use kombu and dried shiitake mushrooms. This combo creates a rich, earthy broth without using any fish-based ingredients.
Where can I buy kombu and katsuobushi?
You’ll find them at Asian grocery stores, Japanese markets, or online. Look in the dried goods section. Popular brands include Hidaka Kombu for kelp and Yamaki or Hanakatsuo for bonito flakes.
Can I reuse kombu or bonito flakes?
Yes! Kombu can be reused once more to make a lighter second dashi. Bonito flakes are typically discarded, but some people use them in rice toppings or furikake blends.
How long does homemade dashi last?
Store dashi in an airtight container in the refrigerator for up to 4 days, or freeze it in portions for up to 1 month. It’s perfect for meal prep!
Can I just use instant dashi?
Absolutely—instant dashi (like HonDashi) is a great shortcut when you're short on time. It won’t have quite the same depth as homemade, but it still delivers solid umami flavor for soups, sauces, and marinades.
Dashi (Awase Style) Recipe
Homemade Dashi
Simple, easy and delicious. Learn how to make Japanese dashi - the backbone to many Japanese soups, simmered dishes and sauces.
Ingredients
Instructions
- Rehydrate the kombu. Cut your kombu into 5x5 inch squares. Cut a few slits into each piece. Add each piece of kombu to 4 cups of cold water. Let this soak for a minimum of 30 minutes and up to 4 hours.
- Note: while many recipes will say you should clean the dashi, it should be fairly clean already. Don't worry about those white streaks, that's flavor - and you definitely don't want to wash that off.
- Heat the water and kombu. Pour the kombu and water into a large pot. Turn the heat to medium and slowly bring the kombu water to just below a boil. Do not let it boil! Remove the kombu right before the water starts to bubble. This ensures that the kombu does not get slimy.
- Add the Katsuobushi. Add the bonito flakes to the hot water. Let it simmer gently for 30 seconds, then turn off the heat.
- Steep and Strain. Let the katsuobushi steep and sink to the bottom (~10 minutes), then strain through a fine mesh sieve or cheesecloth. Discard the solids.
- Use or Store. Your dashi is ready! Use immediately or store in the fridge for up to 5 days. You can also freeze it for later.
Nutrition Facts
Calories
394Fat
0 gSat. Fat
0 gCarbs
0 gFiber
0 gNet carbs
0 gSugar
0 gProtein
79 gSodium
317 mgCholesterol
79 mgNutritional information provided here is based on estimates and may vary depending on the brand and preparation methods used. Always check food labels for accurate nutritional details.