Hondashi powder, sometimes called bonito dashi powder, is a versatile Japanese seasoning that adds quick savory umami flavor to dishes. It's a staple ingredient used in Japanese home cooking.
Hondashi powder is essentially instant dashi stock in powdered form. Dashi is the traditional Japanese soup stock made from kombu (kelp) and katsuobushi (dried bonito flakes). It forms the flavor base for many Japanese soups, sauces, marinades and more.
Making dashi stock from scratch using kombu and bonito does take some time. Hondashi powder offers an easy shortcut to get authentic dashi flavor instantly.
What is Hondashi Powder Made Of
The main ingredients in Hondashi seasoning powder are:
- Bonito powder - Powdered flakes from a smoked, fermented and dried tuna fish
- Salt
- Monosodium glutamate (MSG)
- Sugars like lactose and sucrose
- Yeast extract
- Bonito extract
- Disodium inosinate
- Disodium succinate
So it contains dried bonito, salt for flavor, and natural flavor enhancers that boost the savory umami taste.
Hondashi powder also typically contains MSG, which enhances the savory taste. Some dashi powder products are MSG-free for those avoiding it.
Key Takeaway: Hondashi dashi powder contains bonito powder, salt, MSG and other flavor enhancers to quickly add dashi flavor.
Ajinomoto Hondashi Powder
The most popular Japanese dashi powder is made by Ajinomoto under the name "Hondashi". It's a fine granule powder that easily dissolves in water to create dashi broth.
Ajinomoto Hondashi powder comes in small packets or jars. To use, simply add 1 teaspoon per 1 cup of warm water and stir to dissolve.
Within seconds you'll have authentic tasting dashi stock without needing bonito flakes and kombu seaweed. It saves a lot of time while still giving you traditional Japanese dashi flavor.
Use the Hondashi dashi as a base for soups, sauces, marinades and anywhere you want to add savory umami taste. You can make some great Japanese recipes like miso soup, chawanmushi custard, tsuyu dipping sauce and more with it.
MSG-Free Dashi Powder
While Hondashi powder contains added MSG, there are MSG-free dashi powder options if you want to avoid it.
Two good MSG-free Japanese dashi powders are:
- Shimaya Awase Dashi - Uses a mix of dried katsuobushi bonito and kombu instead of MSG for flavor. Simply add 1 tsp to 2 cups water.
- Umami No Dashi - Gets umami flavor from gyokuro green tea powder instead of MSG. 1 packet makes 2.5 cups dashi.
So you can still easily get instant dashi stock without MSG. But the Hondashi with added MSG does give superior savory flavor.
Dashi Powder vs Dashi Packets
Another handy dashi product is instant dashi tea bags, like the Yamaki dashi packets.
The packets contain bonito dashi powder wrapped in a dissolvable pouch. To use, simply steep the tea bag packet in hot water for dashi broth.
Dashi packets are more portable and don't need measuring. But dashi powder jars give you more flexibility for larger recipes. And there's less packaging waste compared to the individual packets.
So dashi packets can be handy to keep in your purse or luggage when traveling. But the economical dashi powder works better if cooking at home.
Using Hondashi Powder in Recipes
Thanks to the instantly dissolving dashi powder, you can quickly incorporate authentic Japanese flavor into all kinds of dishes.
Use it anytime you want to add a savory umami flavor or make Japanese cuisine:
- Japanese soups like miso soup or noodle broth
- Sauces and marinades for meat or vegetables
- Stir fries, sautés or steamed veggies
- Adding to rice or grains when cooking
- Mix into dips, dressings, mayo
- Flavor pan sauces and gravies
- Use when braising meats or tofu
- Adding to egg dishes like tamagoyaki
- Season tempura batter
- Make authentic ramen broth
- Adding savory flavor to non-Japanese food too
The uses are endless! Hondashi powder makes it so easy to add tasty Japanese dashi flavor to everyday dishes.
For most recipes, use 1 teaspoon of Hondashi per 1 cup of water. Then use the dashi as a cooking liquid or broth base. Adjust to taste if you want more or less flavor.
| Recipe | Hondashi Amount |
|---|---|
| Miso Soup | 1 tsp per cup |
| Soba noodle broth | 1 tsp per cup |
| Yakiudon stir fry | 1 tsp per 4 servings |
| Tamagoyaki egg | 1/2 tsp per egg |
| Tempura batter | 1/2 tsp per cup |
| Chawanmushi custard | 1 tsp per cup |
| Yakitori marinade | 1 tbsp per cup |
Start off with those amounts then tweak dashi powder to your taste preferences. Reduce a bit if you want it less salty.
How to Store Dashi Powder
Like with spices, it's important to store Hondashi powder correctly to retain flavor. Once exposed to air it can lose potency over time.
After opening dashi powder, transfer it to an airtight container or jar. Always keep it sealed in a cool, dark place like the pantry. Refrigeration can extend shelf life too.
If cared for properly, the dashi powder should retain good flavor for 6 months to a year after opening. If it ever seems to lose potency, it's time to buy a fresh jar.
Key Takeaway: To keep dashi powder fresh for longer, immediately transfer to an airtight container after opening. Store sealed in a cool, dark place like the pantry.
Tips for Cooking With Hondashi Powder
Here are some handy tips when cooking with Hondashi or other instant dashi powder:
- For better flavor distribution, add dashi powder along with other ingredients instead of just pouring water over it
- Reduce amount for kids and eldery since it's salty
- For soups, dissolve it first in a bit of hot water before adding to pot
- Start with less Hondashi powder when using in non-Japanese recipes until you know correct amount
- Add towards end of cooking if you want dashi flavor to stand out more
- Sprinkle on finished dishes instead of only using in liquids for subtle flavor
- Play around with Hondashi powder amounts until it suits your taste
Everyone's preferences differ - some like very savory flavor while others prefer it more subtle. So tweak recipes to find your perfect Hondashi powder balance.
Making Dashi Soup Stock from Scratch
While Hondashi powder offers quick convenience, traditional dashi stock does have superior depth of flavor since it's made from actual bonito and kombu.
If you have time, making dashi stock using bonito flakes and kombu only takes about 15 minutes.
To make classic Japanese dashi:
Ingredients:
- 4 cups water
- 4-inch piece kombu seaweed
- 1 cup loosely packed katsuobushi dried bonito flakes
Method:
- Add the kombu and water to a pot and soak for 15 minutes
- Turn heat to medium and just before it simmers, remove kombu
- Right when it reaches a boil, add the bonito flakes
- After 30 seconds turn off heat and let bonito settle
- Strain liquid through fine mesh strainer
This will give you rich dashi stock full of authentic umami flavor to use in Japanese recipes. For convenience, you can also make a larger batch and refrigerate for later.
So real dashi does have the best flavor. But Hondashi powder lets you quickly add dashi taste anytime without needing special ingredients on hand.
Key Takeaway: For best flavor make real dashi stock using kombu and bonito flakes. But Hondashi powder offers an easy shortcut.
FAQs
Does Hondashi powder go bad?
Yes, Hondashi powder can go bad after being exposed to air for an extended time. To maximize freshness, immediately transfer to an airtight, sealed container after opening. Store in a cool, dark place and use within 6-12 months. Refrigeration helps prolong shelf life too. If dashi powder ever seems to lose its potency or salty flavor, it has gone bad and you should replace it.
Is Hondashi powder vegan?
No, Hondashi bonito soup powder contains fish ingredients so it is not vegan. The main component is bonito powder, which is made from dried, fermented skipjack tuna flakes. For a vegan dashi powder alternative, look for products made with dried mushrooms or kelp instead of bonito fish.
Can I use Hondashi powder to make ramen broth?
Yes, Hondashi dashi powder works great as a quick ramen soup base. Simply dissolve 1-2 teaspoons per cup of water depending on how intense you want the flavor. Then you can use this as your broth and add other ramen toppings like noodles, pork belly, soft boiled egg etc. The Hondashi gives you an easy shortcut to get the savory dashi-style broth authentic ramen is known for.
What does Hondashi powder taste like?
Hondashi has a strong savory flavor thanks to the bonito powder and MSG it contains. The taste is similar to a rich seafood fish stock. It has a mildly smoky flavor along with a hit of salty umami. Hondashi doesn't have a very fishy taste on its own. But it does excellently enhance and bring out the flavors of other ingredients like meat, mushrooms and veggies.
Can you use too much Hondashi powder?
Yes, it's possible to use too much Hondashi dashi powder. Recommended starting amount is 1 teaspoon per cup of liquid. But dashi can become overly salty and unpleasant if you use more than the recipe calls for. For kids or elderly who prefer less intense flavors, reduce Hondashi powder amounts. It's easy to always add more later if you want stronger taste. But there's no way to reduce saltiness if you overdo it initially.
Conclusion
Thanks to Hondashi powder's savory bonito and MSG flavor, it offers an easy way to quickly add tasty Japanese dashi flavor to everyday cooking.
Keep this versatile powder on hand whenever you want to give soups, sauces, grains a delicious umami boost. It allows anyone to instantly add authentic Japanese dashi taste without needing to use kombu or bonito flakes.