Dashi Broth

This is a simple way to make dashi broth. I am not an expert in this section, but I did some research and I am glad I could find the ingredients. Just to be aware, the Katsuobushi (Bonito-flakes) tend to be expensive. So in this recipe I use what I could find and wanted to spend. I know some of Japanese cook use a lot of portion of it, but it is just very expensive here in Stuttgart. Even just using a little, the homemade dashi broth definitely take a new level in making Udon soup, rather than an instant version. Happy cooking!


Cooking time: 1 hour
Serving: 4


2 litter             water

80 g                 dashi (about 2 big slices)

40 g                 katsuobushi


  • Clean the dashi with wet kitchen towel, if there is some white stuff on it. Don’t wash it.
  • Soak the dashi into the water for at least 20 minutes, or up to overnight.


  • In a big pot, boil the dashi water for about 10-15 minutes. Take the dashi out, set aside._DSC1695.JPG_DSC1697.JPG
  • Throw in the katsuobushi, boil for another 10-15 minutes. Turn off the heat, wait for about 5-10 minutes until the flakes are at the bottom of the pot._DSC1696.JPG_DSC1702.JPG
  • Use a kitchen towel and a strainer to drain._DSC1705.JPG_DSC1707.JPG
  • The you have the Dashi broth… _DSC1709.JPGYou can use the cooked katsuobushi and dashi for garnish, in udon or ramen soup.

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