How To Make Dashi Stock Using Konbu Seaweed and Bonito Flakes

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

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

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.

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

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

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.

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

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'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

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

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

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

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'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

My mother learned this recipe ages ago from a TV program, and passed it down by word of mouth. Every since I've been making it regularly. You can buy dashi soy sauce, but it's hard to figure out how concentrated they are, plus they often have preservatives, so I no longer buy the market brands.The key is to let it rest overnight before straining it. If you strain it too early, the umami of the bonito flakes won't transferred to the soy sauce. It's a waste to throw away the strained off bonito flakes, so eat the remains as a rice accompaniment or tsukudani (simmered in soy sauce). I did make tsukudani but I forgot to take a photo. Recipe by Otsuji

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

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

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 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

Oden is the best stew for cold days!Cost to make this oden: about 358 yen per serving.Not only does adding the chicken wings and drumettes make for a delicious filling, they also add a scrumptious flavor to the soup. For 5 servings. Recipe by Cooking S Papa.

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

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

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

Dashi 2 is less delicate in flavor than dashi 1. Makes a great base for stews, or you can use it to add flavor to any dish that doesn't require the subtlety of first dashi.

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 wanted to make dashi-rich curry udon!!I think that frozen udon noodles have the best texture and taste for this dish. Recipe by Ryoutanchan

Make tasty furikake from bonito flake dashi-gara (leftover from making dashi)!This recipe is actually not about thriftiness. it's about making a delicious treat! There's no need to buy furikake!This is a great way to use leftover bonito flakes from making dashi!The flakes will burn instantly if roasted on high heat. Keep the heat low!Do not roast until crisp. Allow it to dry naturally to a crumbly finish. Recipe by Cooking S Papa

My mother-in-law taught me this recipe that she has been using for years.The amount of water should fill the pot roughly 70 percent. You don't flavor the contents in the cooking pot itself, so the amount of water used is flexible. The gizzards are optional; use or omit as you like. For those who really like napa cabbage, you can add more. I suggest cutting up a bunch and then adding more to the pot as you eat. Recipe by 1630412

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