Bonito and Kombu Dashi

Ingredients for dashi. Rick Poon

Bonito and Kombu Dashi

This combination of bonito flakes and kombu makes the most popular and flavorful all-purpose dashi. The idea is to extract the flavors by steeping the ingredients for the first round of dashi, which is called ichiban dashi, or “number 1 dashi.” The amount of bonito flakes I use for this recipe depends on how I will use the dashi. For everyday dashi, I make a medium-strength dashi using 3 cups bonito flakes. When I make noodle soups, I want a stronger dashi, so I use 4 cups bonito flakes. This dashi is enjoyed for its fragrance and is so flavorful on its own that you can drink it straight, like soup. 

Makes about 4 cups

• 5 cups filtered water
• 1 piece kombu, about 3 by 3 inches 
• 3–4 cups bonito flakes

Combine the water and kombu in a medium saucepan. Heat over low heat until bubbles begin to form around the kombu, 5–10 minutes. Remove the piece of kombu before the water comes to a boil. Bring the water to a boil, turn off the heat. Add the bonito flakes. Let stand for 2 minutes, without stirring, to steep the bonito flakes.