Dashi stock
A light, savory Japanese stock built on kombu (dried kelp) and bonito flakes. The umami base of miso soup, noodle broths, and simmered dishes. Steeped rather than boiled hard, which turns it bitter.
Used for
- miso soup
- noodle broths
- simmered dishes
- sauces
In the kitchen
- Steep kombu in cold water, then heat gently and remove before boiling.
- Add bonito flakes and steep briefly off heat, then strain.
- Dissolve instant dashi powder in hot water for a quick substitute.
Picking it at the store
- Instant dashi powder (in small packets or a jar) is a legitimate shortcut most Japanese home cooks keep on hand, not just a compromise.
- Kombu dashi alone (no bonito) is the vegan version most recipes note as a substitute.
Related terms
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