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Easy Kombu Dashi Recipe

Prep Time 5 mins
Total Time 5 mins
Course Ingredient
Cuisine Japanese
Servings 3 cups dashi


  • 3 inch kombu strip
  • 3 cups water filtered


  • Place the dried kelp into a bottle/jar along with 3 cups of water. Leave this in the fridge overnight, or at least for 2 hours if overnight is not possible.
  • The next morning, pour everything into a saucepan and once it starts boiling, remove the kelp and discard it. Don't leave it in there boiling for too long or else the stock will turn slimy.
  • Let the stock cool and store it in the fridge once it has cooled.


This should keep for about 5 days.