Katsuo Dashi 鰹だし

Name: Katsuo Dashi 鰹だし
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 serving
Ingredients: 30 g Bonito Flakes (Kezuribushi); 4cups water

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Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
1
Calories
351 kcal
Course
Soup, Condiments
Cuisine
Japanese

Katsuo Dashi 鰹だし

Katherine Wallace

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Learn how to make Katsuo dashi at home! This dashi is one of the key Japanese dashi broths, a fundamental ingredient in Japanese cuisine.

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Ingredients

Servings

30 g Bonito Flakes (Kezuribushi) *1
4cups water or 1 litter

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Instructions

Place water in a large pot over medium heat.
When tiny small bubbles start to form at the bottom of the pan, turn the heat off and add all the bonito flakes. *2
Let it steep for a few minutes or wait for the bonito flakes to sink to the bottom of the pot.
Line a sieve with a sheet of kitchen paper towel and place it over a large bowl.
Strain the dashi into the large bowl.
Leave it till all the liquid has strained slowly. Do not squeeze the liquid out of the bonito flakes. *3
Use it for cooking or store in the fridge. *4

Notes

*1 Bonito flakes are feathery light. It looks like a lot but you need that much for 4cups/1 litre.
*2 Do not boil the water. The water temperature should be around 185°F/85°C. If you add the bonito flakes into water at a hotter temperature, the dashi will lose its aroma and will become cloudy. It is best to be clear.
*3 If you squeeze the liquid out of the bonito flakes, you extract an astringent taste of bonito as well. So be patient and strain the liquid naturally and slowly.
*4 The Katsuo Dashi will last in the fridge for a couple days. If you are not going to use them in two days, keep the dashi in the freezer. It will last about 3 months frozen.