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

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 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

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

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

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 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

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

Furikake is a seasoning sprinkled on top of steamed rice. Don't throw konbu & katsuobushi that you used earlier to make dashi. Use them to make this instead so they don't go to waste 😁

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 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