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Traditional Kombu Dashi Recipe

Traditional Kombu Dashi Recipe

This traditional Kombu Dashi Recipe is a mild Japanese stock made with Kombu and bonito flakes. Dashi is the flavour foundation for many Japanese dishes and carries wonderful flavour and nutrients.


Serves 4

Prep time 40 minutes, cooking time 30 mins


One Pacific Harvest Kombu Strip

5 cups cold water

5g bonito flakes (or leave out if you prefer vegan)



  • Place the Kombu Strip  in a pot with 4 cups of cold water. Turn the heat to medium-high and bring to a slight simmer then turn the heat off.
  • Leave the strip for 10min or more depending on the strength required, then remove it.
  • Turn the heat back on to medium-high and wait until the seaweed stock comes to a gentle boil.
  • Add the rest of the water, and then the bonito flakes. Be sure not to stir. Once the water hits a boil again, turn off the heat. When the bonito flakes fall to the bottom of the pot, strain through a sieve or cheese cloth. Dashi is ready.
  • The strip can be used again to make a less delicate dashi, called second dashi (niban dashi). Here the  Kombu Strip is simmered in half the water (2 ½ cups) for 10 minutes and allowed to soak longer (20 minutes or more) after the heat is off. Then strain through a sieve lined with a paper towel. This second dashi is used as stock for stews and casseroles.
  • The used strip can then be cut into fine matchsticks and added to the soup/stews or made into a lovely tasting marinade.


  • Note: don’t boil the Kombu Strip

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