Hondashi (instant dashi granules)
A soluble concentrate of Japanese dashi stock based on bonito and kombu with a rich umami taste, for miso soup, udon and soba noodles and nabe.
Hondashi (instant dashi granules) is a soluble concentrate of Japanese dashi stock in the form of granules or powder based on an extract of bonito tuna (katsuobushi), kombu seaweed, salt and flavour enhancers, with a rich umami taste. It is dissolved in hot water for miso soup, udon and soba noodles, nabe, sauces for tempura and teriyaki, tamagoyaki, marinades and dressings.
Recipes with this ingredient
The recipe was shared with us by the chef from the Red Wall restaurant for the O2 festival menu.
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Recipe from the restaurant "Sakura blossom". Miso soup is not the traditional soup that Russians are used to. In Japan, miso soup is a broth that is poured over a hot dish. Miso soup contains a large amount of sodium and is rich in vitamins. The enzymes in the soup have an excellent effect on digestion and also help restore intestinal microflora.
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4
30
Unagi sauce is a refined component of Japanese cuisine with a rich sweet-salty flavor and a hint of bitterness. Its origin is linked to the tradition of preparing eel 'unagi', which is grilled and drizzled with this thick, caramelized sauce. The recipe includes soy sauce, mirin, sugar, white dry wine, and hondashi broth for depth of flavor. The sauce simmers slowly for several hours until golden foam forms and then cools to become thick and rich. It is perfect not only for eel but also for glazing meat and fish dishes.
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Ozoni is a traditional Japanese soup served during New Year celebrations. Its base is a light, aromatic broth enriched with the flavors of chicken, salmon, and umami shiitake mushrooms. The soup's unique texture comes from the mochi cake, which is tender and slightly chewy. The dish's flavor is balanced by sweet daikon, the freshness of spinach, and the depth of soy sauce with sake. This dish not only warms but also symbolizes luck and prosperity in the coming year.
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Udon is a traditional Chinese noodle that captivates with its rich flavor and texture. Its history dates back to ancient China, where noodles were not just food but a symbol of longevity. In this recipe, udon is combined with aromatic dashi and hondashi broth, creating a rich and deep taste. Tender chicken sautéed in butter adds juiciness to the dish, while oyster mushrooms contribute a light mushroom note. Mirin and sake bring a subtle sweetness to the broth that balances with the spiciness of soy sauce. The composition is completed with the freshness of green onions and cilantro, giving udon brightness and freshness. This dish is perfect for a cozy dinner, warming and satisfying everyone who tries it.
11
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20
Harusame rice noodles with shrimp is a delicate and exquisite dish of Japanese cuisine, infused with a harmony of flavors. The thin glass noodles are light and airy, perfectly absorbing the aromas of fresh vegetables, garlic, and soy sauce. Tiger shrimp add sophistication to the dish, while spinach and sesame oil give it a rich flavor with nutty notes. This dish comes from traditional Japanese gastronomy, where balance and simplicity in preparation are valued. It is perfect for a light dinner or special occasions when you want to experience the tenderness of seafood and the richness of natural ingredients. Served with sesame seeds that complement the texture by adding a pleasant crunch. Simple to prepare yet elegant in presentation—this recipe embodies the Japanese philosophy of taste and aesthetics.
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