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Dashi is a stock that is used in many Japanese soups and dipping sauces.Dashi_Stock

Makes two pints of Dashi stock.


  • 2 x 6 inch pieces of konbu kelp
  • 1 heaped tablespoon katsuobushi (dried fish flakes)


  1. First remove excess salty deposits from the konbu by washing it under cold running water. Pat it dry with a clean cloth.
  2. Put 2 pints of cold water in a large saucepan and leave the konbu to soak for 45 minutes. Then put the pan on a high heat, removing the konbu just before the water comes to the boil.
  3. Add the katsuobushi and bring back to the boil, taking the pan off the heat the moment boiling point is reached.
  4. Leave the mixture to stand until all the katsuobushi flakes have sunk to the bottom of the pan.
  5. Pour the stock through a strainer lined with kitchen paper, leave to cool and keep refrigerated until ready for use.

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