Basic and Essential! Homemade Dashi Stock (Pregnancy Recipe)

Basic and Essential! Homemade Dashi Stock (Pregnancy Recipe)

Making dashi stock with kombu seaweed and bonito flakes is easy, so I recommend making it in advance. This recipe makes 1 liter of dashi.
It has much better umami than dashi made from granules.

Ingredients: 1 liter

Two 5cm strips
Bonito flakes
15 to 30g


1. Add 1 liter of water and the kombu to the pot then heat.
2. Remove the kombu just right before the water starts to boil. (Boiling the kombu will create a bubbling foam in the broth)
3. Once it starts to boil add a small handful of bonito and cook on low heat for about 3 minutes. Remove any scum from the broth. Remove from heat after about half of the bonito has settled to the bottom.
4. Once removed from heat the rest of the bonito should settle to the bottom in about 3 minutes.
5. Filter the dashi through a paper towel and it should be ready to use.

Story Behind this Recipe

I learned how to make dashi at my local maternity class but noticed the amount of salt in the dashi powder was too much so I came up with this recipe.
The original recipe didn't have enough of the savory flavor from the bonito so I added some more bonito to make it taste better.