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

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

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

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.

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 made this recipe because I didn't want to waste leftover kombu used to make dashi stock.Keeps in the refrigerator up to 5 days. Recipe by Chokorabu

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

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 came up with this when I made a Japanese-style dashi for chicken soup stock for my ramen noodles It's delicious!The amount of 'dashigara' (leftover kombu and bonito flakes from making dashi soup stock) is not precise. Adjust the amounts depending on your leftover dashigara.I use roughly shaved dried bonito flakes, which have a strong taste and give a nice flavor.If you prefer it sweet, add about 1/2 teaspoon sugar to taste. Recipe by TetoNZ

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

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