Search Close Search
Search Close Search
Page Menu

Dashi By Vic

Makes 8 Cups


  • 4” – 6” piece of kombu
  • 1 cup (packed) dried bonito flakes (smoked and dried tuna flakes found in Asian markets) (vegetarian version 3 – 4 nickel-sized ginger pieces) 


  • combine kombu and 8 cups of water. Let soak for about 15 minutes. Bring to a simmer, simmer for 10 minutes.
  • Take off heat
  • Remove kombu
  • Add bonito flakes (or ginger pieces) and stir. Let soak 10 – 15 minutes.
  • Strain out bonito flakes (or ginger).
  • Use right away, keep in refrigerator for a week or store in the freezer for later use. 

How to use it:

Bean dishes:  to boost up the nutrition and help with gas, add 4” piece of kombu when cooking bean and lentil dishes.  Once it’s done, remove the kombu from what you’re cooking (as you would a bay leaf). Kombu can be eaten, but its rubbery in texture and not recommended.

Soups: to increase the nutrition punch, and add umami (deep savory) flavor, add a 4” piece of kombu to soup or stew recipes. Once cooked, remove the kombu.

Dashi:  a stock that adds that rich umami flavor to Japanese dishes. Especially yummy in miso soup.