Cooking Basics: How to Make Dashi Soy Sauce

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

I remade a recipe that my mother taught me.Step 2: Line the colander with a paper towel when you strain the broth.You can use this to serve udon noodles, chilled tofu, boiled greens, stews etc.Adjust the amount of mirin to suit your tastes.Step 3: You can also make this by adding the konbu to the mirin and soy sauce and keeping the mixture in the fridge for 1/2-1 day. After you remove the konbu, you can add it to the bonito flakes. Recipe by Yuuyuu0221

Because storebought mentsuyu doesn't have a strong umami flavor, I made this homemade mentsuyu using mackerel flakes. They are used for a very strong umami flavor to make soba dipping sauce.The mentsuyu noodle dipping sauce you get at soba restaurants uses mackerel flakes; that's why it's so tasty. These flakes give out so much umami flavor.If using this as mentsuyu, make sure to dilute as follows:Pouring sauce - 1 part all-purpose soy sauce : 4 - 5 parts waterDipping sauce - 1 part all-purpose soy sauce : 2 - 3 parts water. Recipe by FarmersK

I learned this from a friend who is a great cook, and have been using it every since. I modified the amounts so that it's easy to make.If you store the sauce in an airtight container in the refrigerator, it will keep for a long time, so there's no need to worry about a best-by date.Combine with sugar and reduce to make a sweet-savory sauce. Add vinegar to make a dipping sauce for gyoza dumplings. Dilute with water, add a little mirin and salt and bring to a boil to make a noodle soup for udon or soba. You can use it generously in simmered dishes as well. Recipe by Kinakorin

When I was poor, I had this a lot. It's easy to make.If you want to make something nice in not a lot of time, I recommend this.If you want a deeper taste, cut the tofu thinly. If you prefer a lighter taste, cut the tofu thicker. You can also eat it without cutting!Please adjust the amount of eggs according to the amount of people you are serving. Recipe by Mokako

I usually have"Multi purpose mentsuyu concentrate" in stock, but I decided to upload this version too since many people only have dashi stock granules on hand.It is a bit different from the usual recipes, but I experimented many, many times in order to make a tasty mentsuyu sauce even using dashi stock granules.Even if it's a bother, it makes a big difference to the flavor, so please don't skip the "boiling off the mirin" part in Step 1.If you let soy sauce come to a full boil it loses flavor, so please pay attention in step 4.This is a tasty mentsuyu sauce even if it's not an emergency.When you use dashi stock granules, the flavor does tend to be a bit harsh, so I increased the amount of mirin. Please use more or less mirin to taste.I gave a wider range for the water amount, to account for the tastes of people used to the strong concentrated flavor of store-bought mentsuyu concentrate. Recipe by *ai*

I love tuna and mayonnaise, and thought it might be tasty with pasta too.Mix the pasta rapidly as soon as you add to the frying pan, and turn off the heat immediately. If you let it cook too long, the pasta will get dry, harden, and may stick to the pan. If it does stick, drizzle a little more olive oil and toss. For 1 serving. Recipe by Nanaiku

If you use shiro-dashi, it will create a lighter color for a beautiful result. I also tried making it with light soy sauce. It's similar to a non-oil marinade? That's the image.You can optionally add sliced chili pepper to the nanban sauce. I didn't add it because I wanted my children to eat this. Using about 1cm of oil when frying the fish should be enough so that it doesn't become dirty after the first use. If you prefer tender vegetables, microwave them to soften them before using. Recipe by kouayaa

Let's eat komatsuna! Recipe by Misa cafe

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

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

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.

This is a rich dashi soup made from sardines, konbu, and coarse bonito flakes.If you make this using just dried sardines, it becomes something entirely new.Keep adjusting the heat to keep the liquid to just before boiling. Recipe by Cooking S Papa

This is a killer recipe, which makes my husband (dislike of tofu) eat tofu, and even request for another. Grated daikon radish is the key to make this dish more fascinating.

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

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'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'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

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

This is a recipe that was handed down to me by my mother.It's also delicious if you make it with just bonito flakes.You can make tsukudani (rice topping) with the konbu. It's also delicious chopped and stir fried in sesame oil (flavor it with soy sauce, sake, and mirin)After using bonito flakes to make a second pressing of dashi, I make furikake. I dry roast the bonito flakes and then add sake, soy sauce, mirin and sesame seeds.For Step 2, heat over medium heat and slowly bring to a simmer.For Step 3, set a pot or bowl underneath.If you squeeze the bonito flakes too much, the dashi will turn bitter, so be careful.When you want to make a strong dashi, add extra bonito flakes.If making dashi with bonito flakes only, increase the amount of bonito flakes. Recipe by Yuuyuu0221

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

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.

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

お湯で溶かすだけなのに本格的な醤油ラーメン（中華そば・支那そば風）のスープに♡*

At first, I made this with kombu and dried shiitake mushrooms without grinding them into powder, but I realized that it's more efficient and economical to grind it into powder so I do so now.If you make a stock of this, it is convenient for many uses, such as stewed dishes, takikomi-gohan (rice cooked with other ingredients), sunomono (vinegar-marinated dishes), or tamagoyaki). With 20 g of kombu, you can produce about 1 and 1/2 tablespoons of powder. For dried shiitake, 5 mushrooms will produce about 3 tablespoons. Recipe by Keyua

I've been using a lot of shiro dashi of late. It is key to the flavoring and I love the umami it gives.Since asparagus in season is so delicious I wanted to create a simple dish.When sautéing the asparagus, brown it first, then steam to bring out the sweetness. Recipe by Mimato

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

I recreated a dish that I had at a kaiseki restaurant (traditional multi-course meal) inn.Some of the acidity from the tomato will leak into the dashi stock, so it's best to make salty stock. Adjust if needed by adding salt.I make this with golf ball sized tomatoes, but you could use large tomatoes, too. For 4 servings. Recipe by Cookie shiasu

Since daikon radish has a gentle taste when cooked, I simmered it in white dashi with fried tofu, as I thought they would go well together.Cook until the daikon radish becomes very tender ♪Adjust the seasoning to taste. Recipe by voyage