My mother used to make dashi stock with niboshi. I used a blend of niboshi, bonito flakes and kombu for my dashi stock. I sometimes add dried shiitake mushrooms.When I'm in a hurry, I skip the step of soaking the ingredients. Scoop the scum off the surface frequently. This dashi stock is convenient and can be used for simmered dishes, soup or mentsuyu. Recipe by Hakuundou

Proper dashi stock is very good for you and is packed with lots of minerals. Have dashi every day to nourish your body with the goodness of the sea!Don't throw away the kombu! Cook in soy sauce, sake, mirin and sugar in a 3:2:1:1 ratio over a very low flame until there's no moisture left in the pan, to make kombu tsukidani (salty cooked kombu). For 3 cups - 600 ml. Recipe by Kokoacchi

Basic soup stock in Japan is amazingly easy to make. Use Dashi for various Japanese dishes.#soup #dashi #bonito #kombu

I used to use powered dashi broth. But my mother-in-law made this for hot pot and other dishes, so I asked her how to make it.You must take the konbu seaweed before it comes to a boil. Otherwise it'll become sticky and the umami of konbu seaweed will be lost.Be careful that it doesn't come to a boil too much after you put the bonito flakes. Recipe by sleep

Dashi is base of many Japanese food. But it sounds really difficult to make, and even people in Japan are feeling it is not something they can make at home.Actually, it is really simple and easy to make!Please try my simple dashi recipe. You need only 2 main ingreditns!You will be surprised how easy to make, and you can use this for tons of Japanese food recipes!You can store is for 1 month in freezer, and 1 week in fridge.

The basic way of "making dashi" on TV cooking shows and in cookbooks results in an amount of dashi that can't be used up in one go, so you usually end up storing leftovers in the refrigerator. But you can't store dashi for that long, up to 5 to 7 days max. I often ended up letting it go to waste and relying on dashi stock granules. But with this recipe, you can make just 1 cup of dashi at a time, so there won't be waste. Great!◎ Ideally, you want to use hot water (108°F/98°C) from an electric water kettle. Dashi should not be brought to a boil. ◎ Simmer the kombu and bonito flakes you used to make the dashi in mirin and soy sauce. It's delicious eaten with grated daikon radish. For 1 cup (200 ml) worth. Recipe by Kokoacchi

This is the way to prepare an authentic, all-purpose bonito dash.Be careful not to boil it, or else the kombu will become sticky.It's a waste if you don't use the kombu. Try making tsukudani with it!It's great as an accompaniment to rice in bento lunchboxes. Recipe by EasyCook

I've been making this dashi stock for a long time.See how to make eel saucehere, and the instructions for Broiled Eel Rice Bowl (A Nagoya Speciality) here.You can also make this with dashi stock granules, but you'll get a more authentic flavor by using bonito flakes and kombu. Recipe by Yuuyuu0221

Dashi stock is the fundamental of Japanese cuisine. It's very versatile so you can use this to make so many type of dishes. I know instant Dashi is good & saves a lot of time but homemade dashi tastes even better ＆ very rich in umami ! Plus it's MSG free so if you opt for a healthier option, you can try making it from scratch.

You can use instant dashi, but if you want to make your own, here are the instructions.https://youtu.be/tziPTvs2Ih4

Since it was a waste to throw out the leftovers...If you don't have mirin, substitute with a tablespoon sake and a tablespoon sugar.While it's best to eat it up as soon as possible, it should last about 2 weeks in the refrigerator since it's seasoned quite well.For the recipe on making dashi, see. Recipe by EasyCook

Don't toss your dashi-gara (leftover kombu seaweed from making dashi soup stock), make tsukudani!Simmer down to about 1 tablespoon of liquid. If you simmer any more, the kombu will harden. Recipe by Cooking S Papa