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5.0 from 12 votes

Katsuo Dashi 鰹だし

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. Place water in a large pot over medium heat.
  2. When tiny small bubbles start to form at the bottom of the pan, turn the heat off and add all the bonito flakes. *2
  3. Let it steep for a few minutes or wait for the bonito flakes to sink to the bottom of the pot.
  4. Line a sieve with a sheet of kitchen paper towel and place it over a large bowl.
  5. Strain the dashi into the large bowl.
  6. Leave it till all the liquid has strained slowly. Do not squeeze the liquid out of the bonito flakes. *3
  7. 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. 
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Nutrition Information

Calories 351kcal (18%) Carbohydrates 1g (0%) Protein 76g (152%) Fat 3g (5%) Sodium 1200mg (50%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 351

% Daily Value*

Calories 351kcal 18%
Carbohydrates 1g 0%
Protein 76g 152%
Fat 3g 5%
Sodium 1200mg 50%

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