Dashi is Japanese stock, which becomes the base of many Japanese dishes, such as soup, dipping sauce, and nimono (simmered dishes). Since dashi is often used in Japanese cooking, it's useful to know how to make it. There are different kinds of dashi. It can be made from kombu (dried kelp), katsuo-bushi (dried bonito flakes), niboshi (dried small sardines), hoshi-shiitake (dried shiitake mushrooms), and more.
- Kombu Dashi - for clear soup, nabe (hot pot dishes), and more.
- Katsuo Dashi - for nimono (simmered dishes), clear soup, noodle soup, and more.
- Kombu and Katsuobushi Dashi - for clear soup, nimono, noodle soup, and more.
- Niboshi Dashi Recipe - for miso soup, nimono, and more.
- Hoshi-shiitake Dashi - for nimono, and more.
The amount of ingredients used to make dashi and the use of dashi can vary, depending on your preference.
Japanese dashi is best used on the day it's made. If you have some leftover dashi, keep it in a covered container. It can be kept in the refrigerator for a couple of days.
Instant dashi powder is also available at stores. It's quick to use dashi powder to make dashi stock. Usually, about 1 tsp of dashi powder is used for 2 1/2 cup to 3 cups of water.
Please follow the package instructions.