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This dashi can be used to make Sesame Dipping Sauce for Beef Shabu-Shabu, a recipe from Tadashi Ono and Harris Salat's "Japanese Hot Pots" cookbook.

  • Yield: Makes about 6 cups

Source: The Martha Stewart Show, January 2010


  • 2 (6-inch) pieces kombu
  • 1 1/2 ounces dried, shaved bonito (about 3 packed cups)


  1. Place 8 cups of water in a large pot. Add kombu and let steep for 30 minutes.

  2. Place pot over medium heat and bring to a boil; remove kombu and discard. Add 2 tablespoons water and bonito; stir until well combined. When liquid returns to a boil, immediately reduce heat to low; let simmer for 5 minutes, skimming surface as necessary.

  3. Remove pot from heat and let steep 15 minutes. Strain through a fine mesh sieve or cheesecloth; do not press down on or squeeze bonito flakes. Discard solids.

Cook's Note

Dashi can be kept refrigerated up to 3 days.

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