Dashi stock in a 750ml jar and an ice cube tray
Print Recipe
5 from 7 votes

Dashi stock

How to make Dashi stock from kelp, bonito, niboshi, and shiitake mushroom
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: condiments, Soup
Cuisine: Japanese
Keyword: Dashi, dashi soup, dashi stock, Japanese stock
Servings: 15 cups
Calories: 6kcal
Author: Shihoko | Chopstick Chronicles

Ingredients

Kombu kelp & Bonito

  • 4 cups of water
  • 10 x10cm kombu kelp or 15g Kelp
  • 2 cups of bonito flakes or 20 g Bonito flakes

Niboshi small infant fish

  • 4 cups of water
  • 30 g niboshi

Dried Shiitake Mushrooms

  • 4 cups of water
  • 50 g Shiitake mushrooms dried

Instructions

For Kelp and bonito combination dashi stock

  • Wash kelp briefly to remove any dust that may be on it.
  • Place 5 cups of water in a large stock pot over low heat.
  • Place the kelp into the pot and heat the water but try not to boil it. Keep it on a low simmer (so that only small bubbles form around the kelp) and cook for 20 minutes.
  • After the kelp is cooked, remove the kelp from the stock (but don’t discard it because we can make something else as I mentioned in the post).
  • Bring the stock to a boil, and add the bonito flakes. Once it has been brought back to boil, turn the heat off. Do not stir, wait patiently until all bonito flakes sink to the bottom.
  • Drain the water carefully with a sieve lined with fabric like gauze or cheesecloth.
  • Do not squeeze the liquid through the sieve as it will leave the dashi stock with an astringent or bitter taste.
  • If the dashi stock is not used straight away, store it in a jar. It will keep in fridge for a couple of days, and in the freezer for about three months.
    how to make dashi stock

For Niboshi dashi stock

  • Remove heads and intestines from the dried fish.
  • Place 5 cups of water in a large pot.
  • Add the head and intestine removed dried fish into the water and let it soak for more than 30 minutes.
  • Place the stock pot over high heat and bring it to boil. Once it brought to boil, turn the heat down to low and simmer for about 10 minutes to extract the umami flavour and also skimming the scum.
  • Drain the water in the same way that kelp and bonito flakes drained.
  • Again, do not discard the fish as it can be used for making something else.
  • If the dashi stock is not used straight away, store it in a jar. It will keep in fridge for a couple of days, and in the freezer for about three months.
    How to make dashi from niboshi process photo

For Shiitake mushrooms stock.

  • Soak the mushrooms in romm temperature water for about 10 minutes
  • Drain the salking water and wash the mushroom throwly to remove any particles and dust. 
  • Soak in 4 cups of COLD water. Leave it in the fridge for 24 hours.
  • Drain the mushrooms and pour it into a stock pot.
  • Drain the water in the same way that kelp and bonito flakes drained in order to remove particles and dust.
  • Bring it to boil and then turn the heat off. 
  • If the dashi stock is not used straight away, store it in a jar. It will keep in fridge for a couple of days, and in the freezer for about three months.
    Dried Shiitake mushrooms

Video

Notes

Easy way to make Awase Dashi stock (Overnight Dashi)
  • 1 L of water
  • 10 x 10 cm square dried Kelp
  • 1 cup of Bonito flake
  1. Pour 1L of water into a large jar.
  2. Place the kelp and bonito flake into the jar.
  3. Leave it over night (about 8 hours or more).
  4. Drain the kelp and bonito flake.
Storing Dashi Stock
Use straight away or leave in fridge for 1 day or in the freezer for about 3 weeks.

Nutrition

Serving: 1cup | Calories: 6kcal | Sodium: 16mg | Potassium: 21mg | Calcium: 8mg