Powdered dashi
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Filed under Asian Pantry; Non-recipes; condiments & seasonings, Japanese
This is Hon Dashi, Ajinomoto’s flagship product. I’ve been looking for dashi everywhere and these dashi granules (8 packets per bag) seemed most practical in terms of storage. Bought them at the Antipolo branch of Shopwise.
For the uninitiated, dashi is a soup stock which is the base for many Japanese soups and stews, including the very popular miso soup. It is made with the flakes of a fish called bonito (a variety of tuna).
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[...] 1 packet of powdered dashi [...]
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[...] base for miso soup is dashi, made by simmering kelp (an edible seaweed) and shavings of bonito (skipjack tuna), and straining [...]
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[...] a pot, I started preparing the broth by heating about six cups of water with a packet of powdered dashi and some patis (fish sauce), to [...]
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[...] cups of water1 1 packet of powdered dashi 1 cake of Japanese tofu2 2 heaping tsps. of miso paste patis (fish sauce), to taste dried wakame [...]
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[...] c. of dashi stock (powdered dashi dissolved in water) 1/8 c. of mirin 1/8 c. of light soy sauce 1 tsp. of sugar 1 tsp. of grated [...]
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Hi! My family loves Japanese food and I’ve attempted to make some sushi with moderate success. I have yet to try making miso soup which my daughter really likes. Are dashi and miso expensive? My brother once gave us instant miso soup mix which was rather okay but I would rather make it from scratch.
Powdered dashi is around P130 per pack of 8. Japanese miso is a bit expensive at around 250 per box but it lasts a long time.
Hello! :p
Would you happen to know if its possible to use stock from dilis to make dashi? Also, do you know where i can get takoyaki pans and how much they are? Thanks in advance!
I wouldn’t know, Paolo. Sorry.
I wonder if shopwise still carries this and if they have it in libis…ive been looking for some dashi to make agedashi tofu. thanks for pointing me in the right direction
@Grace: Making miso from scratch is easy! If you have miso paste (white miso is less saltier than red miso), hot water, and dashi, you’re good to go. You only need a tiny amount of dashi for a big pot of miso (you don’t want to overwhelm the miso taste with a fishy taste). For garnish, you can use green onions and tofu. Some people use konbu (seaweed) as garnish, too, but I use leftover nori. The noris I use are the ones that have deformed due to moisture so it’s not good for sushi. Just cut them up into small strips.