Basic Dashi Stock for the First Pressing

Basic Dashi Stock for the First Pressing

This is a dashi stock made using kombu seaweed and bonito flakes. It's convenient to make a huge batch and store in the fridge.

Ingredients: Makes 1200 ml

1300 - 1400 ml
15 cm
Bonito flakes
25 - 30 g


1. Wipe off the konbu seaweed with a dish cloth. Put the water in a pot, add the konbu seaweed and let it sit for 30 minutes to 1 hour. Turn on the heat and remove the kombu just before the water boils.
2. Turn off the heat for a moment. Add the bonito flakes and turn on the heat again. Simmer for 1-2 minutes and turn off the heat. Skim the scum off the surface.
3. When the bonito flakes sink to the bottom of the pot, pour through a fine-mesh strainer lined with paper towels.
4. You can make niban dashi (second dashi), by adding more bonito flakes to the konbu and bonito flakes you just used.

Story Behind this Recipe

This is a recipe that was handed down to me by my mother.
It's also delicious if you make it with just bonito flakes.
You can make tsukudani (rice topping) with the konbu. It's also delicious chopped and stir fried in sesame oil (flavor it with soy sauce, sake, and mirin)
After using bonito flakes to make a second pressing of dashi, I make furikake. I dry roast the bonito flakes and then add sake, soy sauce, mirin and sesame seeds.