Updated February 23, 2016
This image courtesy of Joseph DeLeo

This is the basic, classical Japanese stock used for cooking vegetables and for making vegetarian soups. It requires kombu, a long, leaflike kelp, filled with vitamins, calcium, and flavor. Dashi may be refrigerated and will keep for 3 to 4 days.


Makes3 cups



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Dietary Considerationvegetarian

Five Ingredients or LessYes

Taste and Texturelight, savory, umami

Type of Dishstock


  • 1 piece of kombu, about 4 × 7 inches
  • 5 medium-sized dried shiitake mushrooms (or dried Chinese black mushrooms)
  • 1 teaspoon Japanese soy sauce
  • ½ teaspoon mirin


Wipe the kombu lightly with a damp cloth and put it into a 2- to 3-quart pot. Add 3 cups water and bring to a boil. When the water begins to boil rapidly, remove the kombu with a pair of tongs (save it for Kombu Relish or for making a second stock) and turn off the heat.

Rinse the mushrooms quickly and throw them into the hot liquid. Let them soak for 30 minutes.

Remove the mushrooms (they can be used in soups and other dishes).

Add the soy sauce and mirin.

Strain the stock through three layers of cheesecloth if the mushrooms have left any grit at the bottom of your pot.



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