Dashi Stock

Amanda Filipowicz, CNP, BES
Ichiban Dashi

Dashi is the beginning of many Japanese soups, dishes, and sauces, such as miso, ramen, a seasoning to flavor vegetables, Chankonabe stew or Kaiseki (several dishes in this traditional meal require the use of dashi). There are several different types of dashi some are regional varieties while others appear seasonally. 

Ichiban Dashi also is known as the first dashi is made from a combination of kombu and katsuobushi (Bonito flakes). For a vegan, dashi recipe, check out our shojin recipe

Dried Konbu
Dried and Fermented Kombu – The whiteness is salt
Bonito Flakes
Bonito Flakes – Kastuobushi
Ichiban Dashi Ingredients
dashi with bonito and mushroom

Ichiban Dashi

An umami dense and simple stock. Ichiban dashi is nutrient dense and can be the base of so many dishes. 
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Course: Soup
Cuisine: Japanese
Keyword: dashi stock, ichiban dashi
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 66kcal


  • 10 g Kombu*
  • 1 litre water room temperature*
  • 1/2 cup katsuobushi or bonito flakes


  • Place the Kombu and the water into a jar with a lid or leave it in the pot you will be using with a lid on top. Let it sit at room temperature for 30 minutes or sit overnight on the counter or in the fridge. It should not be left in a hot place. 
  • Place the kombu and the water into a pot, if you have not already done so. Place the pot on a stove heated at medium – medium-low.
  • You want to slowly heat up the stock. When it is about to come to a boil, quickly remove the kombu from the pot. If the kombu is overcooked it becomes slimy and will result in a slimy and bitter stock. 
  • Once the kombu has been removed the katsuobushi can be added. Once the stock has come to a boil remove it from the heat and let the katsuobushi sit for five minutes.
  • Strain the broth. Press out all the stock with a wooden spoon and a fine mesh sieve or use a cheesecloth. 
  • You now have Ichiban dashi. You can store it in the fridge, freeze it for later or make miso soup. 


Calories: 66kcal | Carbohydrates: 1g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 57mg | Potassium: 171mg | Sugar: 1g | Calcium: 3mg | Iron: 0.1mg
Tried this recipe?We’d love to see how it turned out! Mention @holistic_kenko or tag #holistickenko
Konbu Dashi
Kombu Dashi Before other ingredients are added.

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Amanda Filipowicz, CNP, BESSandra McAuliffe Recent comment authors
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Sandra McAuliffe
Sandra McAuliffe

Hi Amanda, I have been making this dashi for beverage for extended fasts. I add a tbs of tamari and fish sauce. But according to your nutritional facts it appears that the poached bonito leaves behind some significant protein? Can you confirm this? It is so yummy and full of electrolytes that it could otherwise be a perfect fasting sipping fluid.

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