Post:December 11, 2017   Updated:  

KATSUO & KONBU DASHI is a basic dashi for WASHOKU. Dashi soup you made is best before 2days with cold storage, 2weeks with frozen storage. Of course it’s better you make every time for every cooking.  


  • Water: 1L
  • Dried Konbu:about 5cm*10cm
  • Katsuobushi=dried bonito flakes: about 15g


  1. Put water and konbu in a saucepan. If possible, soak Konbu in water more than 30min.
    Konbu Katsuo Dashi1
  2. Simmer on medium heat.
  3. Remove Konbu when small bubbles appear in the saucepan. If you forget to remove, the water is boiling and soup is too mush smells of Konbu.
    Katuo Konbu Dashi2
  4. Once boiled, add more water a littele(about 2Tbc), or stop heating. Then put Katsuobushi into saucepan.
    Katuo Konbu Dashi3
    Katsuo Konbu Dashi4
  5. Simmer again until boiling, after 20-30seconds once it boiled, stop heating. (You had better to skim the scum off.)
    Katsuo Konbu Dashi5
    Katsuo Konbu Dashi6
  6. Strain the soup with a cloth or kitchen paper. (Don’t squeeze.)
    Katsuo Konbu Dashi7
    Kastuo Konbu Dashi8

Let’s make second  DASHI

The avove is called ICHIBAN DASHI(=first dashi). You can easliy make NIBAN DASHI(=second dashi). Because KONBU and KATSUO are expensive, and there are still UMAMI(=good tastes). So you can make NIBAN DASHI by re-using KONBU & KATSUO of ICHIBAN DASHI.

  1. Put konbu and katsuobushi used the avobe into a sausepan.Second Dashi1
  2. Add water 500ml (half of the above) and heat on high heat.
  3. Once boiled, change heat on low, and simmer 10 minutes. Don’t forget to get rid of the scum.Second Dashi2
  4. Add more KATSUOBUSHI about 10g, stop heat  ASAP.Second Dashi3
  5. Strain.
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