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

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

My mom made this for my twins. I usually just eye-ball the ingredients, but I measured them and this was the best results. It's also great as a hangover cure.There's a lot of variation among shiro-dashi, so adjust the taste accordingly. For a clear soup base the ratio is 1:8.Add your preferred amount of wakame.If adding fu (dried wheat gluten), add after you pour the boiling water or else the fu will absorb all the shiro-dashi. I know from past mistakes. Recipe by Team yokin

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 arranged my favorite type of gelée soup by loading on toppings and using my current obsession of dashi.Adjust the amount of salt to preference. If you are using umeboshi, I think it's best to use less seasoning to balance out the flavours.Ginger gives it a nice touch. It's optional, but I think it's best if you add it. Recipe by John Lee Cooker

This is a recipe I thought of to use some turnip greens that I got. I just tried using whatever was lying around my kitchen. The soup turned out sweet and delicious and has become one of my favourite recipes.It's ok just to quickly stir-fry the vegetables. You can try using komatsuna spinach, daikon leaves, or bok choy instead of turnip greens if you like, the recipe will still work! Recipe by cicacomeko

Fresh tender green garden onion shoots beg to get mixed with other fragrant soup ingredients to make a delicious light summer dinner broth. Served with fresh beansprouts and kimchi pickled cabbage on the side.

I rearranged this staple Japanese dish to suit my preferences.I made it so it's delicious served either warm or cold.Please adjust the saltiness to your liking.Add green beans or green vegetables, which add a fresh burst of colour to the dish.If you have time, keep this dish in the pot for a while until it's cooled. The flavours will settle in and become even tastier. Recipe by John Lee Cooker

To all my dear friends in Hawaii who love Japanese food! Kayanoya is a well-known dashi brand and a restaurant in Fukuoka, Kyushu. It's so good that it has become one of the most popular dashi brands in Japan in the last few years! Once you start using their dashi, you can't go back to other brands any more...

I used to use powdered dashi stock, but thought I could make an egg drop soup with shiro-dashi.I used shiro-dashi that instructed the use of a ratio of 1 part shiro-dashi to 9 parts water for making the clear soup in this recipe.Adjust the ratio of shiro-dashi to water depending on the kind of shiro-dashi you use.( Refer to the instructions on the bottle of shiro-dashi for clear soup.) Recipe by Hokkori-no

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.

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.