How to Make Dashi (The Ultimate Guide) (2024)

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This is the ultimate guide to Dashi, Japanese soup stock. You’ll learn about the different types of dashi, the ingredients, and how each stock is used in Japanese cooking.

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Table of Contents

  • What is Dashi?
    • How Does Dashi Taste Like?
    • How Do You Use Dashi in Cooking?
  • 6 Different Types of Dashi
    • Classic Awase Dashi (Kombu and Katsuo Dashi)
    • Kombu Dashi
    • Katsuo Dashi
    • Iriko Dashi(Niboshi Dashi)
    • Shiitake Dashi
    • Vegan Dashi (Shiitake Kombu Dashi)
  • 3 Ways to Make Dashi
    • Method 1: Make Dashi from Scratch
    • Method 2: Dashi Packet (Shortcut)
    • Method 3: Dashi Powder(Shortcut)
  • Watch How to Make Dashi

What is Dashi?

Dashi (だし, 出汁) or Dashijiru (出し汁) is Japanese soup stock that is the backbone of many Japanese dishes. It is all-important and indispensable, and you can trace its existence in Japanese daily cooking back to the Edo period (17th Century).

Unlike soup stocks from other cuisines, which are typically made by boiling an assortment of meat, vegetables, herbs, and spices for several hours, dashi usually containsonly one or two ingredients, and preparation takes just 20 minutes. Yet, dashi gives Japanese food its unique, rich, umami-packed savory flavor.

The Japanese soup stock is often made from:

  • Kombu(dried kelp)*
  • Katsuobushi(dried bonito flakes)
  • Irikoorniboshi(dried anchovies/sardines)
  • Shiitake (dried shiitake mushrooms)*
  • OR acombinationof all above or two (such as kombu + katsuobushi)

*vegetarian and vegan

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How Does Dashi Taste Like?

All the dried ingredients that are used to make Japanese soup stock are rich in naturally occurring glutamates and provide intense flavor to the stock. Dashi creates a savory umami flavor from all these ingredients and you don’t need to season the food as much once you have a good stock.

With a distinctive sweet and savory note, the deep umami flavor is what set dashi apart from other stocks.

How Do You Use Dashi in Cooking?

The most common use for Japanese soup stock is in a bowl of delicious miso soup, the soup for the soul for the Japanese. If you wish to make a bowl of authentic Japanese miso soup, I strongly encourage you to use dashi instead of substituting it with other broths such as vegetable or chicken broth. You will notice the difference right away!

Dashi is also being used as abroth basein Japanese hot pots (e.g., Shabu Shabu), stews (e.g.,Oden), simmered dishes (e.g., Nikujaga), and noodle soup dishes (e.g., udon, soba, and ramen).

You can also use it as aseasoning liquid(e.g, Tamagoyaki,Takikomi Gohan, and Takoyaki) or add it to sauces to bring out the savory depth of the dishes. Since it is a clear umami-rich broth with a subtle aroma, dashi is really versatile and you can literally use it in any dish that call for a touch of liquid.

6 Different Types of Dashi

A lot of people think dashi is made of fish, so vegetarians and vegans can’t use it. No, that’s not true.

There are 5 different types of dashi and I’ll introduce them here. How do we decide which stock to use for a particular dish? Well,there is no rule and it’s up to you. Below, I added some examples of dishes that go well with each type of dashi.

Classic Awase Dashi (Kombu and Katsuo Dashi)

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  • Awase dashi (合わせだし) is a combination of kombu(dried kelp)andkatsuobushi(dried bonito flakes).
  • The most common, all-purpose seafood-based stock (and this is my go-to stock).
  • Awasemeans “combination” or “mixed” in Japanese.
  • This is my go-to dashi for my recipes.

📝 RECIPE: To make it from scratch, check outHow To Make (Awase) Dashi.

This stock is good for:

  • Miso Soup
  • Oyakodon
  • Oden
  • Nikujaga
  • Chikuzenni
  • Tamagoyaki, etc.

Kombu Dashi

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  • Kombu dashi (昆布だし) is a vegetarian/veganstock made from kombu (dried kelp).
  • Gentle flavor.
  • It’s probably the easiest stock to make.

📝 RECIPE: To make it from scratch, check outHow To Make KombuDashi.

This stock is good for:

  • Yudofu
  • Clam Soup
  • Shabu Shabu
  • Vegetable Ohitashi
  • Use when the flavor of other ingredients is subtle and when the main ingredient is fish or seafood.

Katsuo Dashi

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  • Katsuo dashi (鰹だし) is a seafood-based stock made from katsuobushi(dried and fermented skipjack tuna/bonito that is shaved into thin flakes).
  • Aromatic, flavorful, and elegant.

📝 RECIPE: To make it from scratch, check outHow To Make Katsuo Dashi.

This stock is good for:

  • Clear Soup
  • Chawanmushi
  • Vegetable Ohitashi
  • Noodle soup dishes (e.g., Okinawa Soba)
  • Simmered dishes
  • Great for vegetables, but not recommended for fish dishes

Iriko Dashi(Niboshi Dashi)

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  • Iriko (Niboshi) dashi (いりこだし・煮干しだし) is a seafood-based stock made from iriko / niboshi(dried baby anchovies/sardines).
  • Strong fishy aroma and taste.
  • Most affordablecompared to kombu and katsuobushi.

📝 RECIPE: To make it from scratch, check outHow To Make IrikoDashi.

This stock is good for:

  • Miso Soup(most commonly used)
  • Noodle soup dishes (Curry Udon,Kitsune Udon, etc) and Mentsuyu
  • Donburi (rice bowl) dishes
  • Simmered dishes (Simmered Kabocha)
  • Use it when you want a nice savory stock to go with other strong distinct flavors or seasoning like soy sauce, but don’t use it to cook fish because the overall result could come out too strong.

Shiitake Dashi

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  • Shiitake dashi (干し椎茸の戻し汁・椎茸だし) is a vegetarian/vegan stock made from rehydrating dried shiitake mushrooms.
  • Rehydrated shiitake is used for cooking.
  • The soaking liquid (Shiitake Dashi) is rarely used as its own and is usually combined with Kombu Dashi or Katsuo Dashi to enhance the flavor.

📝 RECIPE: To make it from scratch, check outHow To MakeShiitake Dashi.

This stock is good for:

  • Takikomi Gohan
  • Chawanmushi
  • Noodle soup dishes (Nabeyaki Udon, etc)
  • Simmered dishes (Chikuzenni)
  • Stir-fried dishes
  • Chinese-style dishes (Harumaki)
  • Steamed Fish

Vegan Dashi (Shiitake Kombu Dashi)

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  • Vegan dashi (精進だし) is a vegetarian/vegan stock made from rehydrating dried shiitake mushrooms and kombu (dried kelp).
  • Rehydrated shiitake is used for cooking.
  • It is more flavorful than Kombu Dashi.

📝 RECIPE: To make it from scratch, check outHow To MakeVegan Dashi.

This stock is good for:

  • Vegetarians and vegans who would like to make Japanese recipes that require dashi.

3 Ways to Make Dashi

Depending on your time and need, you can decide how to make Japanese soup stock using three ways. I’ll start from the most time-consuming method (but only 20 minutes!) to the instant method.

  • Method 1: Make Dashi from Scratch (20 minutes)
  • Method 2: Dashi Packet (5 minutes)
  • Method 3: Dashi Powder (5 minutes)

Method 1: Make Dashi from Scratch

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Once you decide what ingredient(s) you want to use for your dashi, please click the link to get the recipe.

  1. Kombu(dried kelp)+katsuobushi(dried bonito flakes) →Awase Dashi
  2. Kombu→Kombu Dashi
  3. Katsuobushi→ Katsuo Dashi
  4. Irikoorniboshi(dried anchovies/sardines)→Iriko Dashi
  5. Dried shiitake mushrooms→Shiitake Dashi
  6. Dried shiitake mushrooms + kombu → Vegan Dashi

If you are not sure, go with Awase Dashi. If you’re vegetarian/vegan, go with Vegan Dashi.

Method 2: Dashi Packet (Shortcut)

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This is the most convenient method which produces pretty flavorful soup stock. One drawback is that these dashi packets might be hard to find in Asian grocery stores. Your local Japanese grocery stores should carry one or several brands.

The Dashi packet above is Japan’s most popularKayanoya Dashi Packet(MSG-free & additive-free; a bit pricy; Amazon).You may also find Yamaki Dashi Packet in Japanese grocery stores or onAmazon.

📝 RECIPE:To make dashi using a dashi packet,check out .

Method 3: Dashi Powder(Shortcut)

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If you want to make a bowl of miso soup, instant dashi powder can be very convenient and save a lot of your time. The most commonly known products areHondashi (ほんだし) andDashinomoto (だしの素), which you can find in Asian or even American grocery stores.

However, I strongly recommendMSG-free & additive-free Dashi Powderthat’s available at Japanese grocery stores or Amazon.

📝 RECIPE:To make dashi using dashi powder,check out .

Watch How to Make Dashi

I hope this ultimate dashi guide was helpful. Did you figure out which Japanese soup stock you want to use for your next meal?

Wish to learn more about Japanese cooking?Sign up for ourfreenewsletterto receive cooking tips & recipeupdates! Andstay in touch with me onFacebook,Pinterest,YouTube, andInstagram.

Editor’s Note: This post was originally published on January 4, 2011. The images, video, and content have been updated, and the comment form is open in May 2019.

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How to Make Dashi (The Ultimate Guide) (2024)

FAQs

What is the ratio of dashi stock to water? ›

1/4 tsp dashi granules to 1 cup water for shoyu (soy-sauce-based) soup broth or miso soup broth. Tasting is key – if you want it a little stronger, feel free to add a little more. If it's too salty, add more water.

What are the main ingredients in dashi? ›

Dashi most commonly utilizes a combination of kombu (kelp seaweed) and katsuobushi (dried bonito flakes), but other ingredients used to make dashi are shiitake mushrooms and niboshi (small dried fish). Dashi making has evolved over a long period of time.

How do you replicate dashi? ›

The Best Dashi Substitutes And When To Use Them
  1. Shitake Mushrooms and Seaweed Broth. This is a classic alternative and still offers a lot of authentic flavor, while also being vegan. ...
  2. Oyster Sauce. ...
  3. Chicken Broth. ...
  4. Dried Bonito Flakes. ...
  5. Lobster or Crab Bullion. ...
  6. Stock. ...
  7. MSG.
Aug 18, 2023

What is the ratio of dashi to soy sauce? ›

For starters, a basic rule of the golden ratio is to mix the first three ingredients in an 8:1:1 ratio, with eight parts of dashi to one part each of soy sauce and mirin. This ratio forms the perfect balance of sweet, salty and umami flavors!

How much dashi powder for 2 cups of water? ›

* It is to dashi what bouillon cubes are to stock, and, in a pinch, it can be a meal-saver—simply add one teaspoon of the powder to a cup of warm water, and you have your dashi.

How much water do you mix with HonDashi? ›

A: For two servings, I use 1 1/2 cup water, 1 teaspoon of Hondashi, and 1 tablespoon of miso.

Are dashi and Hondashi the same? ›

Although the standard dashi recipe involves soaking kelp for hours before simmering it briefly in heated water to extract its flavour, many eateries depend on Hondashi, a commercial-quality dashi powder containing monosodium glutamate, to add taste to their dishes.

Can you make dashi without bonito flakes? ›

Instead of fish flakes, this vegan dashi gets its umami flavor from a base of kombu (dried kelp) and dried shiitake mushrooms. Both of these ingredients are naturally rich in umami and have the most delicious flavour. In addition to the kelp and mushrooms, I add carrots, daikon radish, leek, and onion.

How healthy is dashi? ›

Dashi is considered healthy because you don't need to season dishes excessively with salt, fats, or sugar. It also contains a number of vitamins and minerals, particularly from kombu kelp or dried bonito flakes, making it a healthy ingredient used in Japanese food.

How long does homemade dashi last? ›

Japanese chefs take pride in their dashi and make a fresh batch daily, but you can keep your homemade dashi refrigerated for up to a week or frozen up to three months. 1. Soak the kelp in water overnight.

Is dashi hard to make? ›

Luckily for us, the Japanese of yore came up with ways to make whipping up a batch of dashi very easy. Various dried ingredients, mostly from the sea, which can be kept without refrigeration, are used to make dashi quite easily - so much easier than making a meat stock.

Why not boil dashi? ›

Remove the kombu as the water comes to a boil: Boiling the kombu can make the broth bitter and a bit slimy. For vegetarian dashi: If you're vegetarian, you can skip the bonito flakes and use the dashi just after removing the kombu from the water. No additional boiling or steeping is necessary.

What is golden ratio dashi? ›

Dashi is a careful balance of four ingredients

Miyajima swears by what he calls a 5:3:3:1 ratio to make a balanced dashi. Half of the dashi is katsuobushi, or bonito flakes, followed by 30% anchovies. The remaining 20% of the broth should be made with equal parts shiitake mushrooms and kombu.

How much bonito to use in dashi? ›

Dashi (bonito) prepared using a tea bag

When making simmered dishes, place about 15 g (0.5 oz.) of dried bonito flakes into a tea bag for 1000 ml (33.8 fl. oz.) of water, and add the tea bag in with all other ingredients to prepare deeply-flavored and savory simmered dishes.

Can I replace dashi with chicken broth? ›

Dashi substitute is a term used to describe alternative ingredients that can be used in place of dashi, a traditional Japanese soup stock. These substitutes can include ingredients such as vegetable broth, chicken broth, or even miso paste.

How do you dilute dashi stock? ›

Just dilute it with water by adding the following ratio of dashi to water: For soups: 1:9 ratio of dashi to water. For noodle soups (Udon, soba, etc.): ratio 1:7.

What is the ratio of stock cubes to water? ›

Dissolve 1 cube in 2 cups or 500ml of hot water. Use in your stir fries, casseroles, rice, pasta, lentils and vegetables for amazing results.

How much water should I put in stock? ›

Add the vegetables to a large pot with the salt, bay leaves, and peppercorns. Add 10-12 cups of water and simmer, covered, for 1 hour. Finally, strain the stock through a fine mesh strainer to remove the vegetables and peppercorns.

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