Katsuo Dashi

Katsuo Dashi



  1. Place the Kombu and water in a large bowl. Cover with cling film and let it soak for 2 hours, ideally overnight. (If water seems slimy, this is completely normal)
  2. In a large saucepan, heat up the Kombu and Water to around 149°F/65°C or until you can see bubbles appearing along the rim of the pan.
  3. Turn the heat off and let it steep for 10 mins.
  4. After 10 mins, remove the kombu and heat the water to around 185°F/85°C.  If you add the bonito flakes into the water at a hotter temperature, the dashi will lose its aroma and become cloudy.
  5. Turn the heat off and add the bonito flakes. Let it steep for 1 hour to achieve the best result.
  6. Then strain the liquid naturally and slowly.

To learn more about Bonito Flakes check out our 'What are Bonito Flakes' article here

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