John Baymore at River Bend Pottery

River Bend Pottery   © 1995 - 2013 All Rights Reserved



Rinse off the piece of Kombu under cold water. Bring the water to a boil over high heat, and then add the Kombu.  Stir the bonito flakes into the boiling water and immediately turn off the heat.


Let the stock sit until the bonito flakes all settle to the bottom of the pan.  Sieve out the Kombu and the bonito flakes and discard them.


The remaining clear stock is dashi.





Makes 6 cups of soup stock




Dashi is to Japanese cooking what chicken broth is to Jewish cooking.  It forms the basis for preparing lots of dishes that require liquid.