Making Dashi at Home

Today, we have some pretty good alternatives from actually making the Konbu (Kelp) Stock first, then the Katsuo (Bonito) Stock and then mixing it in together to create the Awase (Bonito + Kelp) Dashi.

Below is a simple 4 step process in making really good Dashi at home.

1. Fill a large stock pot with water. NY tap is not the best for making Dashi so if you have a Brita or any charcoal filtration devise, use it (this will at least take out some of the minerals in the water). You ideally want soft water for this.

2. Throw in a Bag of Dashi and crank the heat up to HI.

3. When you start to see a simmer, cut the heat and let it steep for 40 minutes.

4. After 40 min, remove the bag and you are done. You can let it cool and refrigerate it, or throw it in your ice cube tray and freeze them so you have little dashi ice cubes at your disposal anytime.


There's a new brand available in the States called Matsumaeya. I've seen it in NY and NJ at the larger Japanese run supermarkets. They are an Osaka company that specializes in a special Konbu called "Ma-Konbu". It has the highest Umami potential out of all the konbu in Japan so it's really the best bang for your buck.

I threw in Shiitake mushroom stems in there as well. Every little bit helps.