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Strong Bonito Stock (Katsuobushi Dashi)

Photo: Aya Brackett; Styling: Alessandra Mortola
Total time 45 mins
Yield Makes about 1 cup
Made with dried smoked bonito (skipjack) tuna, this makes a flavorful main ingredient in salad dressing. 


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

Nutrition 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

How to Make It

  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.

  4. Make ahead: Up to 2 hours at room temperature.

  5. Note: Nutritional analysis is per cup.

Peko Peko catering, Oakland, California