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Katsuo (bonito flake) dashi in a glass bowl surrounded by bonito flakes

How to make Katsuo Dashi (Bonito flakes soup stock)


How to make katsuo dashi (bonito flakes soup stock) from scratch like a professional!


Ichiban (first stock)

  • 1 litre water
  • 30g bonito flakes (katsuobushi)

Niban (second stock)

  • Leftover bonito flakes from "ichiban"
  • 1 litre water
  • 15g new katsuobushi


Ichiban (first stock)

  1. Heat the water in a pan until boiling. Once boiling, turn off the heat.
  2. Add the katsuobushi and gently push it down with chopsticks until fully submerged.
  3. Leave to steep for 1-2 minutes.
  4. Line a sieve with a clean cloth or kitchen paper and place it over a large bowl. Pour the dashi through the sieve to make a clear broth. (Do not squeeze the cloth.)

Niban (second stock)

  1. Transfer the used katsuobushi back into the pot and add a fresh batch of water.
  2. Bring to a boil and then lower the heat to a simmer.
  3. Add the new katsuobushi and allow to simmer for 10 minutes.
  4. Again, line a sieve with clean cloth or kitchen paper over a large bowl and strain the niban dashi. This time you can squeeze it to ensure you get all the dashi out.

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