Dashi (Japanese Sea Stock)

thank you for this

• Anonymous

• Atlanta

• 11/5/2022

Great easy recipe! Used this as a base for a Miso soup and was very pleased.

• steadfastchan

• Atlanta, GA

• 9/11/2017

Love this simple recipe. The broth is full of flavor. I like to double the recipe and then freeze the extra broth in an ice tray. This is a great way to always have the broth on hand for incorporating into other recipes.

• teresalees

• Santa Rosa, CA

• 2/23/2014

Easy to make - used for Miso soup

• LisaBNichols

• Seattle

• 9/10/2013

Excellent recipe to use in a large variety of Japanese dishes. We used to make Japanese egg custard (chawan mushi) and it was terrific.

• hdesbiez

• Paris

• 5/27/2012

Excellent base for miso soup. The kombu can be re-used for a number of other recipes.

• Anonymous

• Shenandoah Valley, VA

• 4/3/2010

Very simple and basic but such an integral part of many Japanese dishes. I also add shitake mushrooms (heads only quartered), some bok choy and carrots for flavor and then strain the veggies out along with the bonito flakes after they have simmered for 10 - 15 minutes. Not certain if there is a reason they recommend removing from the heat and just soaking the bonito. One trick I found is the bonito gets very, very bland once the flavor has transferred to the water.

• papagio

• Chicago, IL

• 9/8/2009

Excellent & EZ. Used my dashi in Miso Soup.

• choulli

• 3/21/2008

This is A great recipe too!

• Anonymous

• Japan

• 11/23/2001

I used this recipe as stock for miso soup. The soup turned out wonderful. I strongly recommend making the rice with soy-glazed bonito flakes and sesame seeds.

• Tracy

• San Mateo, CA

• 6/13/2001