Strong Bonito Stock (Katsuobushi Dashi)

Strong Bonito Stock (Katsuobushi Dashi)Recipe
Photo: Aya Brackett; Styling: Alessandra Mortola
Made with dried smoked bonito (skipjack) tuna, this makes a flavorful main ingredient in salad dressing.


Makes about 1 cup


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2-in.-long piece kombu (dried edible kelp)
1 ounce bonito flakes (katsuobushi)


Total: 45 Minutes

1. Put kombu and 2 cups water in a small pan. Bring to a simmer over medium-low heat, about 20 minutes. Just before water begins to bubble, discard kombu.

2. Increase heat to high and bring to a boil. Add bonito flakes, pressing with a spoon to submerge, and immediately shut off heat. Let flakes settle to bottom of pot, about 15 minutes.

3. Strain through a cheesecloth-lined strainer into a bowl. Wring out all liquid from cheesecloth into bowl.

Make ahead: Up to 2 hours at room temperature.

Note: Nutritional analysis is per cup.

Created date

January 2014

Nutritional Information

Calories 45
Caloriesfromfat 4.2 %
Protein 5.2 g
Fat 0.2 g
Satfat 0.2 g
Carbohydrate 4.5 g
Fiber 3.3 g
Sodium 412 mg
Cholesterol 4.7 mg