Homemade Dashi Stock (Kombu & Bonito) Recipe: How to Extract Twice to Make Your Money Worth

In this video, I'll show you how to make authentic homemade dashi stock using kombu and bonito flakes - the secret behind amazing Japanese soups and sauces. I'll also teach you my double-extraction method that gets the most flavor from your ingredients in just 40 minutes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak dried kelp (kombu) in cold water for at least 30 minutes until softened. For overnight soaking, cover and refrigerate.

Step 2

Heat the pot over medium-low heat until almost boiling. Remove and reserve the kombu.

Step 3

Increase heat to bring to a boil and remove any surface foam.

Step 4

Lower to a simmer, add water, then add bonito flakes (katsuobushi) and let them sink naturally without stirring. Steep for 3 minutes if heat is on, or 5 minutes if heat is off.

Step 5

Strain through a cloth-lined sieve into a container. Don't squeeze the solids.

Step 6

Put the used kombu and bonito flakes back in pot with water and fresh bonito flakes.

Step 7

Bring to boil over medium heat.

Step 8

Reduce heat and simmer for 10 minutes, removing any surface scum.

Step 9

Strain through the cloth-lined sieve.

Step 10

Once cool enough to handle, gently squeeze the cloth.

Step 11

Use immediately or cool and store.