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The three methods include 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.
1. USE DASHI PACKET
Dashi packet is a little white 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 sieve because all the ingredients will be kept in the packet. You need to pick it up and throw away when dashi packet 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 only drawback is that this is hard to find outside of Japan. The big Japanese grocery stores usually carry it but typical Asian grocery stores don’t. However, Amazon started to carry this brand of dashi packet again, so that’s a good news.
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.
3. MAKE HOMEMADE DASHI
Just like any other food, nothing beats the delicious homemade dish made from scratch. 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.
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).
Ingredients
For Dashi Packet & Dashi Powder
- 2-3 cups water
- 1 dashi packet or powder (6 g/1 tsp.)
For Homemade Dashi
- 4x5" (20 g) kombu
- 4 cups water
- 3 cups (30 g) bonito flakes (katsuobushi)
Notes
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.
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