Dashi by Takashi Miyazaki

Dashi by Takashi MiyazakiBrian Clarke and Harry Weir

Dashi is the broth that forms the base of Japanese cuisine. Every chef will have their own way of making dashi in Japan. It’s clear, delicate, umami.

Makes 2 litres


  • 2 litres water
  • 20cm kombu/sugar kelp
  • 1 handful bonito flakes


  1. Pour the water and kombu into a large pot on a high heat.
  2. Remove the kombu before the water boils and turn on the heat. This is your kombu dashi.
  3. Add bonito flakes, leave for five minutes and strain the dashi into a bowl.

Tip: Make in advance - this will keep for three days in the fridge 

Click here for a quick and easy guide to Japanese ingredients 

Click here for a healthy and nourishing recipe using this gorgeous dashi base