Dashi: Japanese Fish Stock Recipe | PBS Food

by Chef Hiroko Shimbo


Yield: Yields 2 quarts stock



  • 2 quarts water
  • One 6-inch square kombu (kelp)
  • 1 cup tightly packed katsuobushi (bonito fish flakes)


  1. Wipe the kombu with a damp cotton cloth or paper towel.
  2. In a large pot, bring the water and kombu almost to a boil over low-medium heat. Cook the kombu for 10 minutes.
  3. Remove the kombu and preserve for the dashi preparation. Add the fish flakes all at once and count to 10.
  4. Turn off the heat, skim off any foam, and let the mixture stand for 2 minutes.
  5. Strain the stock through a sieve lined with a tightly woven cotton cloth. Discard the bonito flakes, or preserve them for the second stock.
  6. Refrigerate the stock, tightly covered, for up to four days, or freeze it.


This segment appears in show #2807. Recipe reprinted from The Japanese Kitchen, Harvard Common Press 2002 © 1997 Hiroko Shimbo Used with permission
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