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Easy dashi stock recipe

a bright light in front of a sunset
Dashi stock recipe

Golden dashi broth

Dashi stock is just seaweed and smoked, dried fish lightly simmered in water.  Simple!  Anyone can make it, I swear.  And with that gorgeous base stock you can add miso paste to make miso soup or just make a tasty hot pot by adding fish and vegetables to it.  It’s really fast to do and easy to make for small or large groups of hungry people.

The key to a great (not just good) dashi stock is the quality of the kombu (seaweed) and making sure the broth tastes like that kombu at the end of the process.  In Vancouver, go to Fujiya Market and buy the Hokkaido kombu (yes, it’s more expensive for a reason) and the skipjack katsuobushi (bonito is okay to but skipjack is better).

Dashi Stock Recipe:

  • 100 grams kombu
  • 4 cups water
  • 1/2 cup katsuobushi (large flakes are best for a clearer stock)


Soak kombu in water for 15 min and then bring to a boil.  As soon as the water boils turn the heat off and add the katsuobushi and gently stir.  Let sit for 5 minutes and then strain the stock through a fine mesh sieve.  You are done!  Now, add miso paste, tofu and green onions if you want to make miso soup.

I like using my dashi as a base and adding a portion of chicken stock to it to make a light Kyoto style stock for ramen.  Also note, you can make a second stock with the leftover kombu/katsuobushi if you want to, just boil it again with another 4 cups of water.  It’s just not going to be as intense.

And if you’re curious, yes, BC does farm kombu and it’s really tasty, but hard to find.

Chef Robin