Dashi Broth

This is a simple way to make dashi broth. I am not an expert in this section, but I did some research and I am glad I could find the ingredients. Just to be aware, the Katsuobushi (Bonito-flakes) tend to be expensive. So in this recipe I use what I could find and wanted to spend. I know some of Japanese cook use a lot of portion of it, but it is just very expensive here in Stuttgart. Even just using a little, the homemade dashi broth definitely take a new level in making Udon soup, rather than an instant version. Happy cooking!


Cooking time: 1 hour
Serving: 4


2 litter             water

80 g                 dashi (about 2 big slices)

40 g                 katsuobushi


  • Clean the dashi with wet kitchen towel, if there is some white stuff on it. Don’t wash it.
  • Soak the dashi into the water for at least 20 minutes, or up to overnight.


  • In a big pot, boil the dashi water for about 10-15 minutes. Take the dashi out, set aside._DSC1695.JPG_DSC1697.JPG
  • Throw in the katsuobushi, boil for another 10-15 minutes. Turn off the heat, wait for about 5-10 minutes until the flakes are at the bottom of the pot._DSC1696.JPG_DSC1702.JPG
  • Use a kitchen towel and a strainer to drain._DSC1705.JPG_DSC1707.JPG
  • The you have the Dashi broth… _DSC1709.JPGYou can use the cooked katsuobushi and dashi for garnish, in udon or ramen soup.

Author: Dewi

Hello there! If you are stopping by this page, you are probably searching for easy Asian home-cook meal inspirations that are uncomplicated, quick, budget-friendly, and still tasty and delishhh….. That’s what I am going to share in this blog. I am not a chef, I cook because I love it and I enjoy it. To give you a little background of who I am…. My name is Dewi, a self-made home-cook who enjoys filling her kitchen in with tasty and delicious of Asian food. I was born and grew up in Jakarta, Indonesia where I have never learned how to cook (except frying an egg or two, add soy sauce, and eat it with rice) and never thought I would have to cook ever in my life. Because my mom, who was (still is) the “family chef” had never encouraged the children to be involved in the kitchen. So, my passion for food and cooking came later on when I went abroad. In 2006, I moved to Beijing, China where I lived for a good 9 years. I occasionally cooked as I preferred to eat out or to order in, for a simple reason, it’s convenient and affordable (back then). My cooking journey became more apparent in 2015 when I decided to move to Germany. Eating out, especially for Asian food is expensive and not authentic. The selection of Asian restaurants is limited and because of the high price, it would mean that I would have to burn a hole in my pocket if I want to do it often. So now that I have a small family (my husband, my son, and I), I cook not only for myself but also for them. I like to try new things like occasional baking or non-Asian food. For that being said, I want to share my cooking journey with you and hope that you can find new food inspirations that you can do yourself at home, either for yourself or your family, it doesn’t have to be complicated. Happy cooking! =) Xoxo Dewi

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