Strong Bonito Stock (Katsuobushi Dashi)

Photo: Aya Brackett; Styling: Alessandra Mortola

Made with dried smoked bonito (skipjack) tuna, this makes a flavorful main ingredient in salad dressing.


This recipe goes with Chilled Udon Salad (Hiyashi Chuka Udon)

Yield: Makes about 1 cup
Recipe from Sunset

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 45
  • Calories from fat: 4.2%
  • Protein: 5.2g
  • Fat: 0.2g
  • Saturated fat: 0.2g
  • Carbohydrate: 4.5g
  • Fiber: 3.3g
  • Sodium: 412mg
  • Cholesterol: 4.7mg


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


  1. 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. 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. 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.
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