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Serves: 12Course: AccompanimentMachine: Cooking machineTotal time (min.): 40
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Dashi is a basic stock used in a variety of Japanese dishes and is the key to that deep umami flavour found in miso soup and ramen. This dashi can be refrigerated for up to a week and frozen for 6 months. Instead of discarding the mushrooms, they can be kept for other uses like our pickled shiitake mushroom recipe that can be used to top ramen. Mix 200ml of dashi with 200 ml of chicken or pork ramen stock to make a delicious broth that can be flavoured with soy sauce, salt, or miso - look at our shoyu, shio, and miso ramen recipes for the full method.




  1. Attach the Stir Tool
  2. Add shiitake mushrooms, dried kombu seaweed and water to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Cook with splashguard fitted until softened - 25 min, 105°C, Speed OFF
  5. Then add katsuobushi to the Cooking Chef XL Bowl
  6. Leave - 10 min
  7. Strain broth into stockpot through a sieve
  8. Discard leftover ingredients
  9. Serve

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