How To Make Dashi Stock

Dashi (with Dashi Packet or Dashi Powder)

Course: Condiments
Cuisine: Japanese
Keyword: soup broth, soup stock
Cook Time: 5 minutes
Servings: 2 cups
Author: Nami
There are several types of dashi and I'll introduce them here.  How do we decide which kind of dashi to use for a particular dish?  Well, there is no rule.  Each household may have preference, but I added some examples of dishes that go well with each type of dashi.


With Dashi Packet

  • 2-3 cups water (480-720 ml: See Notes)
  • 1 dashi packet (9 g)

With Dashi Powder


Dashi Packet Method

  1. In a medium saucepan, add water and dashi packet (some brand may ask you to add the packet after boiling). Start cooking covered over medium heat. After boiling, reduce to medium-low heat and simmer for 5 minutes. Shake the bag a few times to get more flavors out of the bag. Discard the packet and dashi is ready to use.

    Dashi Packet Method

Dashi Powder Method

  1. Bring water to a boil, and stir in the dashi powder.  Turn off the heat and dashi is ready to use.

    Dashi Powder Method

To Store

  1. You can keep dashi (made from scratch or made with dashi packet) in the refrigerator for up to 3-7 days. If you use dashi powder, use it immediately. I don't recommend to freeze dashi made with dashi packet or dashi powder.  

Recipe Notes

Water: Use 2 cups of water for rich dashi and 3 cups for regular use.  


Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.