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

Japanese Eggplant is really tender and mild.Because of its mildness and the soft texture, it is so versatile for many different kind of cooking.Have you ever tried this really tender and juicy Eggplant that absorbed the dashi?This is a recipe for Eggplant lover to love Eggplant even more, and Eggplant hater to start loving Eggplant.This is good when it's warm or cold.When you want to eat cold, then please make sure the Eggplants are stored in Dashi skin side down to prevent discoloration.

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

I came up with a way to make Japanese soup stock easily!This is a basic dashi broth that you can use in a variety of dishes. Recipe by Kodomoto Tsukuru Uchigohan

This is a chilled ochazuke dish that can be easily eaten on a hot day. It is delicious made with just cold tea, but it tastes even better with dashi stock granules.Make sure to rinse the warm rice quickly in water, remove the stickiness, and thoroughly drain. You can use barley tea, roasted green tea, or oolong tea instead . Green tea is good because it isn't bitter (This time I used bottled green tea that was on sale). Recipe by Erueru286

This is our family's method of making bonito and kombu dashi stock.If you'd like to save your stock for another day, you can freeze it in an ice cube tray. The bonito flakes may settle to the bottom, so strain them when transferring before use. Some say that the best temperature for making kombu dashi is 60°C, so I used that method here. Recipe by Hakuundou.

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.

I cooked this recipe because I didn't want to waste leftover kombu and shiitake mushrooms used for making stock. Recipe by Chokorabu

I couldn't bring myself to throw the delicious dashi stock packs away since they still have umami left in the them, so I saved them little by little in the freezer.The contents of the dashi stock packs I use are roasted flying fish, mackerel flakes, bonito flakes, kombu, shiitake mushrooms, dried small sardines. Even though they are dashi leftovers, it's a shame to throw them away. So, I created a furikake for mature palates by adding a refreshing kick of sansho. You can make healthy, homemade furikake without sansho for children. Recipe by Mekamahao

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

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

I wanted to see if consommé powder and dashi broth would work together so I cooked cabbage using both.I don't think it's necessary to use fresh-harvested cabbage, ordinary cabbage is plenty sweet.Adjust the seasoning according the cabbage's water content, adding soy sauce is an option, too. Recipe by Orange Day