Diary of a Foodie

Dashi: Japanese Sea Stock

Diary of a Foodie: Season One: Zen and the Art of Cooking

Makesabout 6 cups
  • Active Time:5 min
  • Start to Finish:10 min
January 2007
Kombu comes packaged in dried lengths that are most easily cut with scissors.

Watch this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
  • 6 cups cold water
  • 1 oz (30 grams) kombu (dried kelp), about 20 square inches
  • 2 (5-gram) packages katsuo bushi (dried bonito flakes), about 1 cup
  • Bring cold water and kombu just to a boil in a large saucepan over high heat. Remove from heat and remove kombu. Sprinkle katsuo bushi over liquid; let stand 3 minutes and, if necessary, stir to make katsuo bushi sink. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl.
Cooks' notes: If making stock for miso soup, it is not necessary to save the kombu or katsuo bushi.
Stock keeps 4 days. Cool, uncovered, before chilling, covered.
Subscribe to Gourmet