Go Back
dashi stock in 2 quart containers

Slow Cooker Dashi Stock

A easy-to-make overnight Japanese dashi that results in a rich and umami broth ready for use in whatever recipe you have planned
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 10 hours
Servings: 1 quarts
Course: Base Recipe
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 4-6 1-in squares dried konbu
  • 1/4 cup loosely packed katsuoboshi
  • 10 cups water

Equipment

  • 1 slow cooker I have a 3-qt instant pot with slow cooker setting

Method
 

  1. Add everything to your slow cooker and turn it on to high. Let it cook overnight, at least 8 hours (some liquid may evaporate).
    4-6 1-in squares dried konbu, 1/4 cup loosely packed katsuoboshi, 10 cups water
  2. Strain the broth and store in the fridge for up to 1 week. Or freeze for longer storage.

Notes

Leftover konbu and katsuoboshi makes for a great dog treat if your dog is in to seafood flavors. Seaweed is very healthy for dog kidneys. Ours loves it. :)