You can make authentic dashi soup stock with the dashi packet just by putting the small bag with water in the pot. The soup will contain not only the great umami taste but also elegant flavor.
What Is Dashi Packet and How Is It Used?
But, how can you use the dashi in your cooking?
Here, I would like to introduce the best 4 recipes using dashi packet which are extremely delicious and super easy!
Before getting down to the each recipe, let me show you how to make dashi.
How To Make Dashi with Dashi Packet
1. First of all, please check the package of the dashi packet to check the amount of water you need for a pack of dashi.
2. Put the prescribed water in a pot, and soak the dashi packet.
3. Bring to a boil over high heat. When it boils, reduce the heat to low.
4. Boil on low heat for about 5 minutes, then take out the packet.
Ready to use!
Where to Buy the Best Japanese Dashi?
Buy Best DASHI Selected by Japanese – 100% Natural Ingredients
1. Miso Soup
Ingredients (for 2 servings)
・1.6 cups (400ml) Dashi soup stock
・2 tbsp Miso paste
・1 tbsp Dried wakame seaweed
・1.5 oz Tofu
・Minced green onion for topping
Direction
1. Soak wakame seaweed in hot water (or water) and re-hydrate it. Drain the hot water.
2. Put dashi stock in a pot, and bring to a boil over high heat.
3. When it boils, add wakame seaweed and tofu. Boil on medium heat for 2-3 minutes.
4. Turn off the heat. Add miso and dissolve well using a whisk.
Sprinkle minced green onion as you like.
Ready to eat!
2. Deep-fried Tofu with Starchy Sauce (Agedashi-dofu)
Ingredients (for 2 servings)
Tofu
・8oz (225g) Tofu
・2 tbsp All-purpose flour
・2 tbsp Potato starch (or corn starch)
・Oil for deep-frying
Sauce
・0.6 cups (140ml) Dashi soup stock
・1 tbsp and 1tsp Soy sauce
・1 tbsp and 1tsp Mirin*
・1 tsp Potato starch (or corn starch)
・1 tsp Water
Topping
・Grated daikon
・Minced green onion
*How to substitute sugar for mirin: When you need 1 tablespoon of mirin, please mix 1 teaspoon of sugar with 1 tablespoon of sake.
Direction
1. Cut the tofu into 6 equal parts and wrap it in paper towel. You don’t have to drain too much.
2. Before making the deep-fried tofu, please prepare the sauce: Put dashi stock and mirin in a pot, and when it boils add soy sauce. Stir well.
3. Mix 1 tsp potato starch with 1 tsp water, and pour into the pot. Boil for few minutes until the sauce becomes thick. Please make sure to keep stirring with a spatula.
4. Next, let’s make the deep- fried tofu. Mix flour and potato starch at a ratio of 1: 1 in advance.
5. Cover the tofu that has been drained in step (1) with the mixture of flour and potato starch.
6. Fry in oil until the tofu surface is golden brown. It takes about 3 minutes on each side of the tofu.
7. Serve tofu on a deep plate. Put grated daikon and minced green onion, and pour thick sauce on top.
Ready to eat!
3. Japanese Mixed Rice (Takikomi-gohan)
Ingredients (for 2 servings)
・5.3 oz (150g/1go) Rice
・5 oz (140g) Chicken
・1.4 oz (40g) Carrot
・1 oz (30g) Burdock*
・1 sheet Thin deep-fried tofu
・Edamame for topping
・1 Dashi packet
・2 tbsp Sake
・2 tbsp Soy sauce
・1.5 tbsp Mirin
・4 tbsp Water
・Salt and pepper
*If you can’t get burdock, please use alternative, your favorite vegetable.
Direction
1. Cut chicken, carrot, burdock, and thin deep-fried tofu. The shape is free, but let’s cut it as thin as possible so that they can be cooked quickly.
2. Sprinkle salt and pepper on chicken.
3. Wash rice and drain the water.
4. Put sake, soy sauce, and mirin into the rice cooker. Add 4 tbsp water. (Make sure the total amount of liquid is a little less than rice cooker’s indication line of 1 go.)
5. Put dashi packet and all of ingredients into the rice cooker.
6. Cook like regular rice.
7. When it’s cooked, take out the dashi packet and mix the rice well.
If you can get some edamame, boil it and add a few grains. The color of the dish will also be very good.
Ready to eat!
4. Meat and Potatoes (Nikujaga)
Ingredients (for 2 servings)
・5oz (140g) Thinly sliced pork (or beef)
・8oz (230g) Potato
・5oz (140g) Onion
・1.7 oz (50g) Carrot
・1 cup (240ml) Dashi soup stock
・2 tbsp Sake
・2 tbsp Soy sauce
・1 tbsp Sugar
・1 tbsp Mirin*
*How to substitute sugar for mirin: When you need 1 tablespoon of mirin, please mix 1 teaspoon of sugar with 1 tablespoon of sake.
Direction
1. Cut the pork (or beef) and vegetables into bite-sized.
2. Mix dashi stock and all of seasonings in advance. Pour it in a pot, and bring to a boil over high heat.
3. Add all the vegetables first, and bring to a boil again.
4. Add the meat next, and skim off the scum while boiling lightly.
5. After removing most of the scum, cover with aluminum foil so that the taste soaks in a short time. (Crumple up the piece of aluminum foil. Unfold and make a small hole in the center. Then, drop it directly on the food to cover it entirely.) If you don’t have aluminum foil, cover it with a lid.
6. Simmer for about 10 minutes over low heat.
7. Turn off the heat. Completed when the broth is slightly reduced.
If you leave it for a while before eating, the taste is soaked into the ingredients and it becomes really delicious.
Ready to eat!
