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–+ servings

How to Make Katsuo Dashi (Bonito Flakes Soup Stock)

Cook Time20 minutes
Total Time20 minutes
Author Hidefumi Aoki
Servings 2 liters

Ingredients 
 

Ichiban dashi (first stock)

Niban dashi (second stock)

Instructions 

Ichiban (first stock)

  • Heat 1000 ml water in a pan until boiling. Once boiling, turn off the heat.
    Boiled water in a pot
  • Add 30 g bonito flakes (katsuobushi) and gently push it down with chopsticks until fully submerged. Leave to steep for 1-2 minutes.
    Adding bonito flakes to make dashi
  • 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.)
    Straining katsuo dashi made with bonito flakes

Niban (second stock)

  • Transfer the leftover bonito flakes back into the pot and add 1000 ml water.
    Used katsuobushi in a pan
  • Bring to a boil and then lower the heat to a simmer.
    Water added to used katsuobushi to make a second batch of katsuo dashi
  • Add another 15 g bonito flakes (katsuobushi) and allow to simmer for 10 minutes.
    Adding fresh katsuobushi (bonito flakes) to a second batch of katsuo dashi
  • 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.
    Straining second batch of katsuodashi using a strainer lined with kitchen paper