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Japanese dashi broth with bonito loin


  • 20 g of dry kombu seaweed
  • 1 l of water + 100 ml for soaking
  • 50 g of fatty bonito loin
  • Recipe for 1 litre of broth
  • Preparation time: 30 minutes
  • Difficulty: Easy

How to prepare Japanese dashi broth with bonito loin

  • Soak the kombu seaweed for 20 minutes until rehydrated.
  • Meanwhile, slice the bonito loin into fairly thin pieces.
  • Once the seaweed soaking time is up, place it in a saucepan over a medium heat with 1 litre of water plus the water used for soaking, and just before it comes to the boil, remove the seaweed.
  • Next, add the sliced bonito loin and cook over a low heat for 10 minutes, and then remove from the heat and set aside until the slices of bonito gradually sink in the saucepan.
  • Then drain and your dashi broth is ready for a host of Japanese recipes, such as ramen.