Learn how to make Japanese dashi soup stock at home with 3 simple methods today!
Dashi (だし) is the basic stock used for Japanese cooking. My best guess is if you are not familiar with Japanese ingredients when you see “dashi” in my ingredient lists and you might have thought to yourself, what’s dashi… can I skip it?
Frankly speaking, if you try making Japanese food without dashi, it will not taste authentic. You cannot replace dashi with chicken or vegetable stock. If you skip it, the resulting dish will not reflect it’s true taste.
We make dashi almost every day and use it in many dishes. I usually make a big pot of dashi and use some portions of it for my main or side dishes. The leftover dashi in the pot becomes the base for miso soup. Japanese dishes are always served with a bowl of miso soup, so no dashi will end up going to waste.
Types of Dashi
Before I start explaining the 3 methods to make dashi, please know that the Japanese have different types of dashi.
There are 4 types of dashi: Awase Dashi (most basic), Kombu Dashi (Vegetarian/Vegan), Iriko Dashi, and Shiitake Dashi. To learn about each dashi, please read more on this post.
How To Make Dashi 3 Ways
Today we’ll be making the most basic dashi, Awase Dashi, 3 ways. However, you can use the same approaches to make different types of dashi I’ve shared previously.
The three methods include a dashi packet, which I use the most often in my daily cooking, dashi powder, if you’re in hurry, and lastly homemade dashi, the most delicious dashi you can make at home.
Method 1: Use Dashi Packet to Make Dashi
Dashi packet is a little pouch that contains premixed ingredients to make dashi. It’s convenient because you don’t have to prepare each ingredient yourself – everything in a tea-bag-like packet and all you need to do is to drop it in the water and boil. You don’t need to drain over a strainer and instead just pick up the packet and throw it away after it releases all the flavors into the stock.
This is a quick method, just like dashi powder, yet the taste is closer to homemade dashi because of the real ingredients in the dashi packet.
The big Japanese grocery stores carry it but typical Asian grocery stores usually don’t. However, you can purchase it online from this store (ships internationally) or Amazon.
Method 2: Use Dashi Powder
If you occasionally cook Japanese food and need dashi for Japanese cooking, many of you probably start with the powder method.
It makes sense because dashi powder is relatively easily accessible in Asian grocery stores (and even in American supermarket) and available in many countries (Amazon also sells it). All you need is to sprinkle the dashi powder in the boiling water, and dashi is made!
If you don’t cook Japanese food often, this is a great solution because you just need a box of dashi powder handy and don’t need to buy the several ingredients required for making dashi.
Method 3: Make Homemade Dashi
Just like any other food, nothing beats a delicious homemade dish made from scratch. The same thing goes to homemade dashi. Compared to chicken/beef/vegetable broth, Japanese dashi is much easier and quicker to make. The methods are simple and you only need a few ingredients. If you’re new to dashi, it might sound very intimidating, but you can watch the video to see how easy it is to make them.
Six Great Recipes You Can Make With Dashi
If you’re interested in specific dashi, please check out the following links for how to make Awase Dashi (with video), Kombu Dashi, Iriko Dashi (with video), and Shiitake Dashi (with video).
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3 Ways To Make Dashi (with Video)
Video
Ingredients
For a Dashi Packet
- 2–3 cups water (use 2 cups for rich dashi and 3 cups for regular use)
- 1 dashi packet (9 g)
For Dashi Powder
- 2 cups water
- 1 tsp dashi powder (3 g)
For Homemade Dashi
- 1 piece kombu (dried kelp) (0.3 oz, 10 g; 4 x 4 inches, 10 x 10 cm per piece)
- 4 cups water
- 1-3 cups katsuobushi (dried bonito flakes) (~1 oz; adjust as you like)
Instructions
- Please check out the tutorial video to watch me make Dashi using three different methods! You can also go to my blog posts below for specific recipes with instructions and photos:
To Use a Dashi Packet
- Please see my step-by-step instructions and photos at my blog post How to Make Japanese Soup Stock with a Dashi Packet.
To Use Dashi Powder
- Please see my step-by-step instructions with photos at my blog post How to Use Dashi Powder to make Japanese soup stock.
For Homemade Dashi
- To make basic, all-purpose Awase Dashi (kombu bonito stock) from scratch, please see my step-by-step instructions with photos at my ultimate guide How to Make Dashi. Other variations include Katsuo Dashi (bonito stock) and Iriko Dashi (anchovy stock). For vegan/vegetarian stock, try my recipes Shiitake Dashi, and Kombu Dashi, or Vegan Dashi (shiitake kombu stock).
i followed the dashi powder instructions but for some reason why is there still some powder moving along at the bottom of the stock should i add more water or leave it as it is
Hi Chris! I haven’t used powder dashi for a while but as long as I remember, it’s part of kombu (somewhat slimy texture?) and should be okay. It would dilute if you add more water. So you can leave it as it is. 🙂
Hi Nami, can I use dashi powder to make cold soba dipping sauce? If yes,how to?
Thanks.
Hi Rena! You can use dashi powder to make dashi (but unfortunately it will lack of flavor compared to making from fresh or dashi packet).
For my zaru soba recipe (https://www.justonecookbook.com/zaru-soba-cold-soba-noodles/), omit kombu and katsuobushi and use 1 tsp of dashi powder. 🙂
Hello Nami-san,
The other day I tried making some dashi using the Ajinotmoto instant hondashi. I may have used a bit much of the granules, but it still tasted like stale water.
After that I used the dashi (the liquid I made earlier – no idea if that was qualified as dashi or not) to cook some oyakodon following the recipe of justonecookbook.com. I had forgotten to add any sugar and I used tamari soy sauce instead of normal soy sauce. The food turned out pretty ok, but it still tasted a bit stale.
I don’t know if I had messed up the dashi or it just tastes like that, I hope you could give me some advice on this. I just started learning japanese cooking.
Thanks
Hi Huan! Dashi is the base of Japanese cooking and taste of the food, and I can’t stress enough having tasty dashi is essential for good final outcome. Therefore I recommend making from scratch OR at least good dashi packet I’ve showed in the post. If you add soy sauce (or Tamari in your case), sugar/mirin – sweetness – is necessary to balance out the saltiness of the food. So don’t skip to sweeten. It’s very important. 🙂
How long can you store the dashi (I did the powder option) in the refrigerator?
Hi Diana! If you use dashi powder, I recommend using it right away. The fragrance and flavor don’t last long (it’s instant method). But if you make it from scratch, you can keep it for a week in the fridge. 🙂
I use to make dashi with katsuobushi and kombu. When I asked my father how he made dashi, he told me the easiest way was to use shirodashi base (Yamaki Kappo Shirodashi). His comment was, “this is good enough.” And so it has been for me.
Hi Michele! Yeah Yamaki makes good shirodashi and it’s convenient. We’re lucky we can get these in our Japanese grocery stores. It’s not as “pure” as homemade dashi though, to keep the dashi in a bottle for a long time.
Hello, great video.
I was wondering if it is possible to use the dashi packet more than once, and perhaps have it steep longer on the second run?
Thank you Leila! Depends on how quickly you take out from the first batch. IF just a few minutes for the first time, then sure, you can try for the second time. HOWEVER, use those dashi for some dishes that you’ll be seasoning more. For example, don’t use the 2nd dashi to a clear soup (with dashi) or Chawanmushi or something that relies on dashi flavor. Hope that helps!
Hi Nami, I have tried using the Dashi packet, but its quite tasteless. Is it supposed to be like this?
thank you.
Hi Star! If you use the appropriate amount of water, it can’t be “tasteless”. However, if you’re used to making homemade dashi, then I understand this is nothing close to the homemade version. 😉
hello there !
first of all, thank you for this awesome website, there’s so many easy and tasty recipe i was looking for to make some dishes i ate while in japan, and i’m glad i found this one !
i have one question though, now i’m obliged to use dashi powder to make dashi but since i almost always cook for 1 or 2 persons, i never know how many grams i have to use… like for example i tried making dashi for oyakodon, but i ended putting too much powder and it tasted more like dashi than egg and chicken…
Hi Andrea! In general you will need 1 tsp. of dashi for 2-3 cups of water. You can adjust the amount depends on your needs. Like for 1 cup, 1/2 tsp. etc.
https://www.justonecookbook.com/how_to/how-to-make-dashi-jiru/
Hope this helps! 🙂
Hello,
Thank you for the reply and the link, I didn’t see that page ! I’ll try with this quantity next time !
Oh! I didn’t know there’s such a thing called dashi packets! I’ve always used dashi powder because I’m the only one in my family that cooks Japanese food and I only do it occasionally when time permits.
I’ve never seen dashi packets sold here in my country but I’ll try searching in Meidi-ya, a huge Japanese supermarket here. Hopefully, I’ll be able to find it.
Hi Jessica! Yes, dashi packets are WONDERFUL! They taste much better than dashi powder, so I hope you can find it locally. 🙂
I saw these dashi packets at Isetan and bought them!
I have a question though. You boil one packet with 2-3 cups of water depending on what you are using it for right. Can you refrigerate or freeze the extra dashi if you don’t use all of it? If yes, for how long?
Hi Jessica! Yes, you can keep it in the fridge for a week. I use dashi in cooking from that pot, and I make miso soup with leftover. 🙂
Hey! i just found your blog and everything today! and i totally love it!
i was living in Japan for two years and now that i’m back home, have been dying for more authentic Japanese meals~
Can’t wait to try these recipes out!!
Q: what happens to the left over Bonito flakes after you’ve strained them? do we just dispose of it, or can it be used for something else?
thank you !x
Hi Shynell! I’m so happy to hear you found my blog! Welcome!! I hope you had a wonderful time in Japan. Which part of Japan were you living?
Hope you enjoy my recipes!
For the leftover bonito flakes, you can make furikake (rice seasonings). Here’s the recipe:
https://www.justonecookbook.com/how_to/homemade-furikake-rice-seasonings/
I just tried your homemade dashi last night, and it was so easy, fast, and tasty. The recipe I had used ginger but it also took much longer to make. One question I have; does kombu get old? I have some from my parents that are at least 10 years old….
Hi Stuart! I’m so happy to hear you tried this recipe! Interesting to put ginger in dashi. We add ginger to some recipes, but usually dashi doesn’t include ginger. About kombu… wow 10 years! I just searched online in Japanese and some people asked about 10-year old kombu. Many people said if it doesn’t have mold or anything, you could use it. Hope this helps! 🙂
I don’t think I have ever made shiitake dashi and since I love the taste of the mushrooms and their huge health-giving properties have to try! Interesting that one achieves a better result with dried shiitake – of course they dried are in the shops, but I so love the fresh ones easily available here – also hope to buy a seeded trunk next winter a try growing them myself . . . shall try this 🙂 !
Hi Eha! I haven’t growing my own mushroom yet, but I’ve seen those mushroom kit and I’m always curious! One day I make my children grow as a project and I might use them for cooking… haha. 😀
Try! Only winter months! In darkish dry surroundings like laundry or back corridor or . . . begin with white buttons and Swiss browns – one box to each child! [They do not bark or scratch and you only have to water them!!] I want to buy a piece of tree trunk [about 75 cms or so] next winter which has been seeded with shiitake . . . pretty expensive at about $A50: but just to see whether I works :)! [And you are working too hard dearHeart!!]
Hi Nami,
I have heard that you can re-use kombu several times. Is that true?
Thanks!
Hi Laurie! So sorry for my late response. No, you can’t reuse kombu several times as umami is already extracted, however, you can cook/stir fry the used kombu with sugar and soy sauce and eat it. 🙂
Hi Nami,
Love your blog, you always keep the food so simple and easy to make, most importantly delicious! I guess we are all mothers, time is very precious, keep up the good work!
Btw, love your kitchen, it’s so big and organized!
I noticed one thing when I watched your video, your cooking pots are so clean!!! How do you do that? What are you using to make it so clean? If it’s not too much to share:) thanks!
Hi Cindy! I apologize for my late response. I just found your comment in my inbox… Thank you for reading my blog and for your kind words about my kitchen!
About my pots… there is no secret… I just wash it clean… hehee. Well, I clean it before putting into dish washer, but I always clean it very well. My mom has lots of pots that are not super clean… and she doesn’t use dish water and requires a lot of scrubbing to make it clean like mine. So maybe it’s dish washer doing the good job? Do you use a dish washer too?
Love your instructions. Thanks again.
Thanks so much for checking, Theresa!