How to Make Dashi (Japanese Soup Stock Recipe) - 2 Ingredients!

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What is Dashi?

Awase Dashi is a soup base used in a large variety of Japanese dishes. From soups to sauces to simmered dishes, Dashi is an indispensable ingredient in Japanese cuisine. Keep a jar of it on hand and you'll have instant umami at your disposal.

There are a few different types of Dashi. The most basic is called Katsuo Dashi, which is made from dried bonito flakes. And there's also Kombu Dashi, which is a vegetarian-friendly option that uses dried kelp.

The recipe I'm showing you is called Awase Dashi. It combines bonito flakes and dried kelp for the best of both worlds. This version is my favorite and it is so versatile. It's super easy to make and adds so much natural umami and depth to any recipe.

How to Use Japanese Soup Stock

This Dashi recipe can be used as a soup base for a variety of Japanese dishes such as gyudon, sukiyaki, miso soup and udon. It also serves as a base for tsuyu sauce for shrimp tempura and agedashi tofu. It's such a critical component in Japanese cuisine. Without it, dishes taste rather flat.

If you taste Dashi by itself, you should be able to taste a mild smoky/fishy flavor from the bonito flakes, as well as a hint of the ocean and loads of umami from the dried kelp.

Once you add Dashi to your Japanese recipes along with soy sauce and mirin, it turns into some kind of magical potion that elevates the dish to new heights.

Awase Dashi Ingredients

Katsuobushi (dried bonito flakes): Katsuobushi are dried bonito flakes, which are thin shavings of skipjack tuna (aka bonito) that's been dried, smoked and fermented.

It has a smoky flavor, is mildly fishy and packs big flavor. It imparts a unique umami flavor that's different from kombu. Katsuobushi is commonly used to make soup broth but it's also used as a topping in a large variety of Japanese dishes.

Kombu (dried kelp): Kombu is dried kelp that comes in large pieces. They add a natural umami to any dish.

It may be alarming to find a white powdery substance on kombu and is often mistaken for mold. It's actually a natural umami essence called mannitol and it's what imparts that incredible umami flavor. It's natural MSG so be sure not to wipe or rinse it off. Just cut the kombu to the size you need and brush off any grit.

Instant Dashi

If you're short on time, Dashi can also be made from a dried concentrate called HonDashi. The ratio is one teaspoon of granules for every cup of water. It's instant Dashi that is shelf stable so I always stock some in the fridge which maintains freshness.

Just be aware that the dried version contains salt so you may need to adjust your recipes accordingly. It also contains MSG for those who are sensitive to this additive.

While HonDashi works well in a pinch, homemade stock is so simple to make and the taste is far superior so why not give it a try!

How to Make Dashi (Japanese Soup Stock)

One of the best parts about this recipe is that it's super easy to make. If you can brew tea, you can make Dashi.

How to Store Japanese Soup Stock

Once you strain your Dashi, it's ready to use. If you have any leftover, pour it into an airtight container and allow it to cool to room temperature before storing in the fridge.

Dashi can be refrigerated for up to 5 days. It can also be kept in the freezer for a few months. I like to freeze it in ice cube trays for my own instant Dashi.