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Easy Overnight Dashi 簡単だし
4.9 from 34 votes

Easy Overnight Dashi 簡単だし

How to make Dashi stock from kelp, bonito, niboshi, and shiitake mushroom dashi pack

Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
Servings: 4 cups
Calories: 6 kcal
Course: Soup, Condiments
Cuisine: Japanese

Ingredients

Kombu kelp & Bonito Easy Overnight Dashi Stock
  • 4 cups of water
  • 10 x10cm Kombu Kelp or 15g Kelp
  • 2 cups bonito flakes or 15 g Bonito flakes

Instructions

Easy Overnight Dashi Stock
    Cup of Yum
  1. Clean the kelp with a well wrung out damp cloth, place the kelp and bonito flakes in a container with water and let it stand overnight in fridge.
  2. Next morning, Strain the dashi into a large bowl with a sieve lined with a kitchen paper towel. 
  3. Squeeze the dashi stock gently through the kitchen paper towel. *1
  4. Use it for cooking or store in the fridge. *2

Notes

  • *1 Leftover ingredients of each different dashi stocks can be recycled to make into side dishes or condiments which is mentioned above post and also each individual dashi stock posts. 
  • *2 It will last in the fridge for a couple days. If you are not going to use it in two days, keep the dashi in the freezer. It will last about 3 months frozen.

Nutrition Information

Serving 1cup Calories 6kcal (0%) Sodium 16mg (1%) Potassium 21mg (0%) Calcium 8mg (1%) Iron 0mg (0%)

Nutrition Facts

Serving: 4 cups

Amount Per Serving

Calories 6

% Daily Value*

Serving 1cup
Calories 6kcal 0%
Sodium 16mg 1%
Potassium 21mg 0%
Calcium 8mg 1%
Iron 0mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.