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How to Make Katsuo Dashi (Bonito Flakes Soup Stock)
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How to Make Katsuo Dashi (Bonito Flakes Soup Stock)

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Cook Time
20 mins
Total Time
20 mins
Cuisine: Japanese

Ingredients

Ichiban dashi (first stock)
  • 1000 ml water preferably soft water
  • 30 g bonito flakes katsuobushi
Niban dashi (second stock)
  • bonito flakes leftover from ichiban dashi
  • 1000 ml water preferably soft water
  • 15 g bonito flakes katsuobushi, new

Instructions

Ichiban (first stock)
    Cup of Yum
  1. Heat 1000 ml water in a pan until boiling. Once boiling, turn off the heat.
  2. Add 30 g bonito flakes and gently push it down with chopsticks until fully submerged. Leave to steep for 1-2 minutes.
  3. Line a sieve with a clean cloth or kitchen paper and place it over a large bowl. Pour the dashi through the sieve to make a clear broth. (Do not squeeze the cloth.)
Niban (second stock)
  1. Transfer the used katsuobushi back into the pot and add 1000 ml water.
  2. Bring to a boil and then lower the heat to a simmer.
  3. Add 15 g new bonito flakes and allow to simmer for 10 minutes.
  4. Again, line a sieve with clean cloth or kitchen paper over a large bowl and strain the niban dashi. This time you can squeeze it to ensure you get all the dashi out.