Hondashi

Hondashi is instant granulated dashi stock with the smoky, savory depth of bonito (dried fish), delivering deep umami in seconds for restaurant kitchens, caterers and home cooks who make Japanese dishes often. Dissolve it in hot water for miso soup, udon and soba broths, and nabe, or add to simmered dishes, dipping sauces, tamagoyaki, and okonomiyaki batter.

How chefs use hondashi

Hondashi replaces the forty-minute kombu-and-katsuobushi simmer with a spoonful of granules, which is why ramen shops, izakayas and hotel breakfast lines keep it on the station. A teaspoon per cup of hot water makes a clean dashi for miso soup; use it a little stronger for udon and soba broth, and stir it straight into the braising liquid for nikujaga, oden and simmered daikon. It also seasons tamagoyaki, chawanmushi custard, okonomiyaki batter and quick ponzu or tentsuyu dipping sauces, and a pinch deepens any vegetable soup or risotto without tasting fishy.

Pairs well with

Build a noodle bar around it with udon noodles, Kewpie mayonnaise for okonomiyaki and takoyaki, and sambal oelek for heat. See the full Japanese Ingredients and Asian Ingredients collections, or browse everything in stock in Warehouse Items.

Ships nationwide from our Brockton, MA warehouse; free local delivery on qualifying orders across Eastern Massachusetts and New England, with warehouse pickup available.