Kombu
10.0g
Bonito
30.0g
Steep
3min
10.0g
30.0g
3 min
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Inputs
Result
1L × 10g kombu/L = 10g kombu. 1L × 30g bonito/L = 30g bonito. Ichiban steep: 3 minutes.
Inputs
Result
0.5L × 20g kombu/L = 10g kombu. No bonito (vegetarian). Steep: 30 minutes.
Kombu amounts vary by dashi type: ichiban dashi uses 10g per liter, niban uses 15g, and kombu-only (vegetarian) dashi uses 20g per liter. Wipe kombu with a damp cloth but never wash it—the white powder on the surface is glutamic acid, the source of umami.
| Dashi Type | Kombu/L | Bonito/L | Steep Time |
|---|---|---|---|
| Ichiban | 10g | 30g | 3 min |
| Niban | 15g | 40g | 10 min |
| Kombu Only | 20g | 0g | 30 min |
| Iriko | 10g | 0g (+30g sardines) | 5 min |
| Shiitake | 0g | 0g (+20g mushrooms) | 6 hr |
Ichiban (first) dashi is a delicate, clear stock made with fresh kombu and bonito, steeped for only 3 minutes. Niban (second) dashi reuses the ichiban ingredients with additional kombu and bonito, simmered 10 minutes for a stronger, less refined flavor suited to simmered dishes.
Vegetarian dashi uses either kombu alone (20g per liter, soaked 30 minutes) or shiitake mushrooms (20g dried per liter, soaked 6+ hours). Combining both creates the deepest umami. Kombu dashi is ready in 30 minutes; shiitake dashi is best soaked overnight in the refrigerator.
Fresh dashi lasts 3–5 days refrigerated and up to 3 months frozen. Store in airtight containers and freeze in ice cube trays for convenient single-serving portions. Dashi loses its delicate flavor after 24 hours, so it is best used the same day for clear soups.
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Last Updated: Jul 13, 2026
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