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

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

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.

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

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

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

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.

Not much back story here. I use this sauce on dishes like my "Fusion Kamatama Udon".

I thought of a way to efficiently use up the 100 g pack of bonito flakes I use all the time.Make sure not to simmer the konbu seaweed or bonito flakes longer than necessary. If you want clear dashi, I recommend straining through paper towels. This will make strong dashi, so if you prefer, dilute with 400 ml of water. Recipe by Gagarin

I'm basically lazy... but this is actually easy and delicious!Store in the refrigerator and just take out to use. The longer you keep it, the more flavorful the dashi will be!!It lasts for quite a long time, so you can make it every day if you like.Use the kombu or shiitake mushrooms used to make the dashi in simmered dishes! 2 birds, no 3 birds with 1 stone!!You can use the dashi in any kind of cooking, Japanese, Chinese or Western dishes. Use it for your everyday miso soups! Recipe by TwinSoul

I learned how to make dashi at my local maternity class but noticed the amount of salt in the dashi powder was too much so I came up with this recipe.The original recipe didn't have enough of the savory flavor from the bonito so I added some more bonito to make it taste better.- For baby food I use very finely shredded bonito flakes. For everyday dashi you should be able to use finely shredded or normal-shred bonito flakes.- You can reuse the kombu to make tsukudani, and you can use the filtered bonito to make furikake rice sprinkles.T- he kombu and bonito flakes can be reused to make a second batch of dashi. For 1 liter. Recipe by Yuusui

I always make dashi stock for miso soup in the morning. I find it a bother to make dashi stock in advance for some reason, but these can just be thrown into a pan. Dissolve some miso and the miso soup is done. I find this workflow quite natural. I definitely recommend making them yourself rather than buying readymade dashi packs - so much cheaper.I use bonito powder. If you add konbu seaweed too, the dashi will be even more delicious. For 7 bags. Recipe by Mihomiho mama recipes