Dashi Stock

  • Serves

    makes 8 cups


By Sonoko Sakai

Published on February 17, 2016

Read more about this spectacular seaweed »

This version of dashi—a seaweed based broth and building block of Japanese cuisine—comes from Sonoko Sakai. Dried mushrooms and bonito (dried fish flakes) add even deeper, more pungent flavor.


  • 8 cups filtered water
  • 3 dried shitake mushrooms
  • 1 (3-inch–square) sheet kombu
  • 2 oz. bonito flakes


Step 1

In a medium saucepan, combine water with mushrooms and let stand for 1 hour. Add kombu and bring the water to a boil. Remove the pan from the heat, discard the mushrooms and kombu, and stir in bonito flakes. Let steep for 10 minutes, pour the dashi through a fine sieve set over a bowl, and discard the bonito flakes. Store the dashi in an airtight container in the refrigerator for up to 1 week.

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