Basic sea stock (Dashi) from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh

  • bonito flakes
    1. Katsuo-bushi or dried bonito is an indispensable ingredient in Japanese cooking. Today it is found in bags of pinkish brown flakes Kezuri-bushi (kezuri means to shave or shaven) in Japanese supermarkets. Traditionally, a large chunk of dried katsuo is shaved as needed using a wooden Katsuo-bushi shaver. http://letseatmeal.blogspot.com/2008/10/katsuo-bushi.html 2. The [bonito] fillets are then smoked [...] The built up tar from the smoke is cleaned from the surface using a grinder. At this stage the fillets are called aragatsuo and most commonly found in stores shaved and packaged for sale under the name katsuo-kezuri-bushi or hanakatsuo - they are not true katsuobushi without the last fermentation stage, but still valued as a good substitute. http://en.wikipedia.org/wiki/Katsuobushi
  • kombu

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dosojosazules on January 23, 2026

    Great basic dashi. Did not have coffee filters so double strained

  • czalikowski on January 01, 2026

    First foray into homemade dashi- and I was very impressed by how smoky the finished product smelled and tasted. The coffee filter straining process took longer than expected so all of the ingredients ended up infusing together for longer than the recommended 4min, but it didn’t end up tasting fishy at all. Excellent!

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