Japanese Dashi Soup Stock

This basic soup stock underpins the flavour of many Japanese dishes, as well as being used to make delicious soup.


  • 1 sheet of kombu (drid kelp: 10cm x 10cm)
  • 1 litre water
  • 15g katsuobushi (bonito flakes)

*for vegetarians, use twice as much kombu and omit the katsuobushi.


  1. Make a few slits in the kombu, and cook in water on a medium heat. Remove just before boiling.
  2. Add the katsuobushi to the pan, bring to the boil, and strain.