Go Back
–+ servings
A wooden spoon holding a scoop of fine beige homemade dashi powder next to a small glass jar filled with the same powder on a wooden tray.

Homemade Dashi Powder

by Namiko Hirasawa Chen
Make your own Homemade Dashi Powder with just four ingredients! Dry-roasted and finely ground, this flavorful Japanese seasoning is perfect for miso soup, noodle dishes, rolled omelettes, and more.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 1 batch (about 60 g / 30 tsp)

Equipment

Ingredients

Servings: 1 batch (about 60 g / 30 tsp)
US Customary - Metric

Instructions

Before You Start

  • Gather all the ingredients.
    For the dried anchovies, pinch off the heads, split open the bodies, and remove the dark innards. This helps reduce bitterness in the dashi. Measure the required weight after removing the heads and guts.
    A glass measuring cup filled with bonito flakes next to a bamboo tray holding the ingredients for homemade dashi powder, including dried kombu, small dried fish, and shiitake mushrooms.
  • Nami's Tip: The steps below show how to toast all four ingredients first, then grind them. Once you're familiar with the process, toast the next ingredient while grinding the previous one to save time. I use the same frying pan and prep tray throughout.

To Toast the Ingredients

  • Using kitchen scissors, cut 1 oz kombu (dried kelp) into small pieces. Add them to a dry frying pan and toast over low heat, stirring frequently, until dry and crisp. Transfer to a prep tray to cool. Once cooled, set transfer the kombu to a food processor to make room for the next ingredient.
    A person cuts kombu into small pieces with scissors, toasts the strips in a stainless steel pan, and pours them into a tray to make homemade dashi powder.
  • Using kitchen scissors, cut ⅓ oz dried anchovies (iriko/niboshi) into small pieces. Add them to the same dry frying pan and toast over low heat, stirring frequently, until crisp and fragrant. Transfer to the same prep tray to cool.
    Three-panel image showing small dried fish for homemade dashi powder being cut with scissors, toasted in a stainless steel pan, and then scraped into a metal tray with a wooden spatula.
  • Using your hands, break ⅓ oz dried shiitake mushrooms into smaller pieces. Add them to the same dry frying pan and toast over low heat, stirring frequently, until dry, crisp, and fragrant. Transfer to the same prep tray to cool.
    A three-part sequence showing hands breaking apart dried mushrooms for homemade dashi powder, the pieces in a metal skillet, and the mushrooms being transferred into a metal tray.
  • Add ⅓ oz katsuobushi (dried bonito flakes) to the same dry frying pan and toast over low heat, stirring frequently, until dry, crisp, and fragrant. Transfer to the same prep tray to cool.
    A Pyrex measuring cup pours dried bonito flakes for homemade dashi powder into a stainless steel pan, followed by the flakes filling the pan and being transferred into a shallow metal tray.

To Grind the Ingredients

  • Add the cooled kombu to the food processor, if you haven't already. Process for about 1 minute, or until as finely ground as possible.
    Nami's Tip: Kombu takes longer to grind and may not turn completely into powder. Grind it as finely as possible now, then continue processing it with the other ingredients.
    A three-panel image showing dried seaweed flakes being poured into a food processor, the processor being closed and used, and the seaweed processed into a fine powder for homemade dashi powder.
  • Add the cooled dried anchovies (iriko/niboshi) to the food processor with the ground kombu. Process for about 1 minute, or until as finely ground as possible.
    A three-part sequence showing dried ingredients being poured into a food processor to make homemade dashi powder, the lid being secured, and the ingredients being ground into a fine powder.
  • Add the cooled dried shiitake mushrooms to the food processor and process for about 30–45 seconds, or until finely ground.
    Three panels showing dried mushrooms being poured into a food processor to make homemade dashi powder, the lid being held down during blending, and the resulting powder inside the processor bowl.
  • Add the cooled katsuobushi (dried bonito flakes) and process until everything is well combined and as finely ground as possible, about 30–45 seconds.
    Nami's Tip: Some kombu and anchovy pieces may remain coarse. That’s okay! Avoid overprocessing, as it can strain the food processor’s motor.
    A food processor bowl filled with dry bonito flakes, a hand pressing the lid to process them, and the final bowl containing finished homemade dashi powder.

To Store

  • Transfer the completely cooled Homemade Dashi Powder to a clean, dry, airtight jar. Store in a cool, dry place away from direct sunlight for up to 2–3 weeks. For longer storage, refrigerate or freeze in an airtight container for up to 2–3 months to preserve its flavor and aroma.
    A spoonful of homemade dashi powder being poured into a glass jar, followed by the filled jar with its lid nearby.

To Make Dashi (Japanese Soup Stock)

  • Using a Dashi Packet: Fill an empty tea bag with the desired amount of dashi powder and seal it. I recommend 1 tsp (2 g) Homemade Dashi Powder per 1 cup (240 ml) of water.
    Three-panel sequence showing a spoonful of homemade dashi powder being poured into a disposable tea bag and then sealed.
  • Add the packet to the measured water and bring to a gentle simmer. Simmer for 3–4 minutes, then remove the packet. This method produces a clearer broth with less sediment.
    A bag of homemade dashi powder being placed into a metal saucepan of water, which is then brought to a boil and steeped.
  • Using Dashi Powder Directly: Add 1 tsp (2g) Homemade Dashi Powder per 1 cup (240 ml) of water. Bring to a gentle simmer and cook for 3–4 minutes, skimming off any foam that rises to the surface. This makes a stronger, but cloudier, dashi broth than the packet method.
    Three panels showing a hand adding homemade dashi powder to a simmering pot of broth, skimming the surface with a mesh strainer, and the resulting clear broth.
  • If using the powder directly, strain the dashi through a fine-mesh sieve to remove any remaining bits for a clearer broth.
    A hand pours golden homemade dashi powder broth through a fine-mesh strainer into a glass measuring cup, leaving herb solids behind.

To Use as a Seasoning

  • Sprinkle the Homemade Dashi Powder directly into miso soup, noodle dishes, rolled omelettes, and other Japanese dishes to add umami flavor. Adjust the amount to taste.
QR Code linking back to recipe