Dashi (Kombu and Bonito Stock)
The clean, smoky, deeply savory stock at the heart of Japanese cooking: kombu kelp soaked in cold water, gently heated, then steeped with a big handful of katsuobushi (dried bonito flakes) and strained. Ready in about 30 minutes, it's the base for miso soup, noodle broths, simmered dishes and dipping sauces. A vegan kombu and shiitake version is in the notes.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Dashi (Kombu and Bonito Stock), checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
