How to Make Dashi: 4 Basic Types and Tips for HCMC

The foundation of Japanese cuisine's deliciousness lies in "dashi." Whether you're making miso soup, simmered dishes, udon, or chawanmushi, no Japanese dish can achieve its full flavor without dashi. While making dashi is second nature in Japan, in Ho Chi Minh City you need a bit of ingenuity when it comes to sourcing ingredients and proper storage. This article provides a thorough guide to making 4 basic types of dashi, along with practical tips for those cooking Japanese food in HCMC.

What Is Dashi? Why Is It Essential to Japanese Cuisine?

Dashi is an "umami liquid" extracted from natural ingredients such as kombu (kelp), katsuobushi (bonito flakes), niboshi (dried sardines), and dried shiitake mushrooms. French cuisine has bouillon and Vietnamese cuisine has pho broth, both of which share a similar concept, but Japanese dashi has its own unique characteristics.

What makes Japanese dashi special is the "umami synergy effect": by combining two types of umami compounds, glutamic acid (from kombu) and inosinic acid (from katsuobushi), the resulting umami is many times stronger than either one alone. This principle is applied in "ichiban dashi," which combines kombu and katsuobushi.

When dashi is properly made, dishes gain deep flavor even with less salt and fewer seasonings. This also offers health benefits and is one of the reasons Japanese cuisine was registered as a UNESCO Intangible Cultural Heritage.

How to Make 4 Types of Dashi

1. Kombu Dashi: A Gentle Umami Base

Kombu dashi is a mild-flavored stock made solely from plant-based umami (glutamic acid). It is ideal for shojin (Buddhist vegetarian) cuisine and dishes where you want the natural flavors of ingredients to shine.

Ingredients (for about 1 liter)

• Kombu: 10g (about one 10cm square piece)
• Water: 1 liter

Steps

1. Gently wipe the surface of the kombu with a tightly wrung damp cloth. The white powder is umami, so do not wash it off.
2. Place the water and kombu in a pot and soak for at least 30 minutes (ideally 1 hour).
3. Heat over medium heat and remove the kombu just before it boils (when small bubbles appear at the bottom of the pot).
4. If boiled, the kombu will release sliminess and bitterness, so be sure to remove it before the water reaches a full boil.

Best for: yudofu (simmered tofu), nabe (hot pot), takikomi gohan (mixed rice), miso soup (light version)

2. Katsuo Dashi: The Aromatic Japanese Classic

Dashi made from katsuobushi (bonito flakes) features a robust umami from inosinic acid and a rich aroma. It can be used in a wide range of Japanese dishes, including miso soup, clear soup, and simmered dishes.

Ingredients (for about 1 liter)

• Katsuobushi (bonito flakes): 20-30g
• Water: 1 liter

Steps

1. Bring the water to a boil in a pot.
2. Turn off the heat, then add all the katsuobushi at once.
3. Wait 1-2 minutes for the katsuobushi to sink naturally. Do not stir or squeeze with chopsticks.
4. Strain gently through a sieve lined with a paper towel or cloth.

Best for: miso soup, clear soup (osuimono), simmered dishes, dashimaki tamago (rolled omelet)

3. Ichiban Dashi (Combined Dashi): The Ultimate Kombu x Katsuo Combo

Ichiban dashi, which combines kombu and katsuobushi, produces the deepest flavor through umami synergy. The clear, golden-colored stock is the very origin of Japanese cuisine's taste.

Ingredients (for about 1 liter)

• Kombu: 10g
• Katsuobushi (bonito flakes): 20g
• Water: 1 liter

Steps

1. Place water and kombu in a pot and soak for at least 30 minutes.
2. Heat over medium heat and remove the kombu just before boiling.
3. Once the water boils, turn off the heat and add the katsuobushi.
4. Wait 1-2 minutes, then strain gently through a cloth or paper towel.

Best for: clear soup (osuimono), chawanmushi (steamed egg custard), udon broth, simmered dishes

4. Granulated Dashi (Hondashi, etc.): A Lifesaver for Busy Days

Granulated dashi is a convenient seasoning that makes dashi instantly by simply dissolving in hot water. It is a reliable ally on busy weekdays or when dashi ingredients are unavailable.

How to use

• Use about 2-3 teaspoons per liter of water (varies by product)
• Just dissolve in hot water. For miso soup, you can add it directly to the pot

Pros: convenient, easy to store, consistent flavor Cons: flavor is somewhat less complex than natural dashi, may contain salt and additives

Tip: Adding a small amount of kombu or dried shiitake to granulated dashi significantly enhances the flavor while keeping things convenient.

Practical Tips for Making Dashi in HCMC

Where to Find Ingredients

There are several ways to get dashi ingredients in Ho Chi Minh City.

• Farmi App: Order katsuobushi, kombu, granulated dashi, and other Japanese cooking essentials all in one place. Available in Japanese, with refrigerated delivery in as fast as 1 hour.
• Japanese supermarkets: AEON and FamilyMart carry katsuobushi and granulated dashi. Kombu availability varies by store.
• Substitute with tsuyu: Yamamori's tsuyu (mentsuyu) is an all-purpose seasoning that combines dashi, soy sauce, and mirin. It works as a substitute when dashi ingredients are unavailable.

Storage Tips for Hot and Humid Climates

In HCMC's climate (average annual temperature of 28°C, humidity over 80%), special care is needed when storing dashi ingredients.

• Kombu: Store in an airtight container in a cool, dark place. Refrigeration is recommended after opening.
• Katsuobushi: After opening, place in a zip-lock bag, squeeze out the air, and refrigerate. Ideally, use within 2-3 weeks.
• Prepared dashi: Keeps 2-3 days refrigerated, or 2-3 weeks frozen. Freeze in ice cube trays so you can take out just the amount you need.
• Granulated dashi: Absorbs moisture easily, so transfer to an airtight container after opening.

Common Dashi Mistakes and How to Fix Them

• Kombu dashi is slimy: Kombu was boiled, Always remove just before boiling
• Katsuo dashi is cloudy or bitter: Katsuobushi was squeezed or simmered too long, Add after turning off heat; strain without squeezing
• Dashi tastes weak: Not enough ingredients or soaking time too short, Soak kombu for at least 30 minutes; use more katsuobushi
• Dashi spoils quickly: Left at room temperature, Refrigerate immediately; freeze any excess

Dashi Ingredients Available on Farmi

On Farmi, you can order all the ingredients you need for making dashi in one go.

• Katsuobushi: Freshly shaved for aromatic, flavorful dashi
• Tsuyu Yamamori: All-purpose seasoning with built-in dashi, great as a noodle dipping sauce or base for simmered dishes
• Granulated dashi: For busy days, just dissolve in hot water for instant miso soup or broth

Frequently Asked Questions

Q1. How long does it take to make dashi? Kombu dashi takes about 40 minutes including soaking time, while katsuo dashi takes about 5 minutes after boiling. Granulated dashi takes less than 1 minute. We recommend starting with granulated dashi and trying natural dashi as you become more comfortable.

Q2. Can I make dashi ahead of time? Yes. It keeps 2-3 days in the refrigerator and 2-3 weeks in the freezer. Freeze in ice cube trays for easy portioning, so you can grab just enough for a single bowl of miso soup.

Q3. What if I don't have kombu or katsuobushi? You can substitute with Yamamori's tsuyu (mentsuyu). It combines dashi, soy sauce, and mirin in one product, so just dilute with hot water for an instant base for simmered dishes or udon broth. Available to order on Farmi.

Q4. Should I use granulated dashi or natural dashi? Both have their merits. When you have time, enjoy the full flavor of natural dashi. When you're busy, granulated dashi offers quick convenience. Using both depending on the situation is the key to maintaining a Japanese cooking routine in HCMC.

Summary: Master Dashi and Expand Your Japanese Cooking Repertoire

Once you learn how to make dashi, you can cook miso soup, simmered dishes, udon, chawanmushi, and many more Japanese dishes. Start casually with granulated dashi, then challenge yourself with ichiban dashi on the weekend. Even in HCMC, dashi ingredients are easy to get through Farmi.

Download the Farmi app and get your dashi ingredients delivered in as fast as 1 hour.

Related Articles

• Essential Seasonings for Japanese Cooking
• Can You Find Soy Sauce in HCMC?
• What Is Katsuobushi? The Umami Ingredient Behind Japanese Cuisine

Note: This article and some images were created with the assistance of AI (artificial intelligence) and reviewed by our editorial team before publication.