How to Make Bonito Dashi

Written by on in Getting Started

The most common/popular type of dashi, bonito dashi is traditionally made by shaving fermented or smoked bonito tuna fish into thin flakes, adding them to boiling water and straining the solution once the flavors from the flakes are infused in the water. My grandmother still does it this way, but today, there are quicker and easier options. The options are listed in order of ease.

Dashi Powder

The simplest method to make dashi, you can buy dashi powder in bulk in most Asian grocery stores. I’ve even found it in Safeways near me, although some brands may contain MSG. If you can’t find any in a local grocery of Asian market, you can find options on Amazon.

To make: some packets may differ in ratios (just make sure to check the packaging on the dashi powder you buy), but simply add ~1/2tsp of powder per cup of water. Let it dissolve and you’re good to go!

Dashi Packet

I’ll admit that of the three options, I’m the least familiar with this method. That’s because most of the grocery stores near me do not carry this variety. If you’re lucky enough to find some in a market near you, or you purchase them online, making it is pretty straightforward.

To make: simply put 1 packet of dashi in 2 cups of water, let it come to a boil, then simmer for 3-5min. Take out the packet and it’s ready.

Bonito Flakes (aka the Traditional Method)

The bonito flake method is the most traditional and gourmet method to make dashi. As mentioned earlier, it’s made by first shaving fermented bonito and then boiling the flakes . Luckily, these days, you can buy bonito flakes in a pack, rather than having to shave it yourself. It may be a bit challenging to find in an average grocery store, but you can usually find bags of these at an Asian market.

To make:

      1. Use ~10g (or so) bonito flakes, with 2cups of water
      2. Let the 2c of water come almost to a boil
      3. Dump the bonito flakes in the pot, stir and let it come to a full boil
      4. Once it comes to a boil, simmer for just a minute before turning off the heat (If you have an induction cooktop that stays warm, just turn off the heat once the pot comes to a boil.)
      5. Let the bonito flakes steep in the water for 5-10 minutes
      6. Strain out the bonito flakes and the dashi is ready to use