For a richer flavor, consider soaking the konbu in the water in the refrigerator for 2-3 hours (or even overnight) before simmering. Avoid over-boiling the konbu, as this can result in a bitter taste. Do not discard the used konbu! It can be simmered a second time for a weaker 'second dashi,' or used in other dishes like simmered vegetables. If you can't find dashi konbu, other varieties of dried kelp can be used, but the flavor may vary slightly.
Konbu Dashi
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PREP TIME5 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS15
Unlock the umami depths of Japanese cuisine with this simple yet profound Konbu Dashi. A clear, vegetarian broth made from dried kelp, it's the foundational building block for soups, sauces, and countless other dishes. Lighter and more approachable than its fish-based counterpart, katsuobushi dashi, this Konbu Dashi offers a clean, elegant flavor that elevates any dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate0 g
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Sodium15 mg
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
Gently wipe the konbu with a damp cloth to remove any surface impurities. Do not scrub vigorously. (1 minute)
02
Step
2 mins
Using kitchen shears or a knife, cut the konbu into 1-inch pieces. This increases the surface area for flavor extraction. (2 minutes)
03
Step
1 mins
Place the konbu pieces in a medium saucepan with the cold water. Ensure the konbu is fully submerged. (1 minute)
04
Step
10 mins
Slowly bring the water to a gentle simmer over medium heat. Avoid a rolling boil, as this can make the dashi bitter. (10 minutes)
05
Step
20 mins
Once simmering, reduce the heat to low and maintain a very gentle simmer for 20 minutes. (20 minutes)
06
Step
10 mins
Remove the saucepan from the heat and let the konbu steep in the water for an additional 10 minutes. This allows for maximum flavor infusion. (10 minutes)
07
Step
2 mins
Carefully strain the dashi through a fine-mesh sieve lined with cheesecloth (optional) into a clean container. Discard the konbu. (2 minutes)
08
StepUse immediately or store in an airtight container in the refrigerator for up to 3 days. Dashi can also be frozen for longer storage.
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Tara Turcotte
Jun 13, 2025This recipe is so easy to follow and the dashi tastes amazing!
Kris Thiel
May 21, 2025My miso soup has never tasted so good!
Omer Thiel
May 12, 2025I've always been intimidated to make dashi from scratch, but this recipe made it so simple.
Tressie Larkin
May 9, 2025The tip about soaking the konbu overnight really makes a difference in the flavor!