This clear, simple stock works as a base for soups, stews and countless other Japanese dishes.



Cook Time 10 minutes
Total Time 10 minutes
Author The Food Gays


  • 6 cups water
  • 35 g dried konbu
  • 10 g dried smoked bonito flakes


  1. Place konbu in the pot and fill with cold water. Bring to a gentle boil, then remove from heat. Discard the konbu. 

  2. Add the dried bonito flakes. Let sit for 2-3 minutes, then pour mixture through a cheese cloth or fine mesh strainer. Keeps in the refrigerator for up to 3 days.

Recipe Notes

Konbu and dried smoked bonito flakes can both be found from Japanese specialty stores, or online.