Instant dashi powder (hondashi)

顆粒だし / ほんだし hondashi

Flavor and role: Instant stock granules with a bonito flavour. Just dissolve in water to make dashi.
Typical dishes and uses: Oyakodon, miso soup, rolled omelette, yakisoba, nabe
Substitutes: 1 tsp hondashi (in 500ml water) = 500ml stock made with 10g bonito flakes + 5g kombu, or 1 tsp anchovy dashida (Korean anchovy stock powder; or fish stock powder).
Storage: Once opened, keep airtight at dry room temperature for 6 months to 1 year.
Main countries: Japan
Used in this book: Oyakodon (Chicken and Egg Rice Bowl)Nikkei Ají de Gallina Udon with Dashi and Soft-Boiled Egg Bak Chor Mee Mazesoba (Singaporean × Japanese)Kapustnyky Okonomiyaki (Ukrainian × Japanese)Okonomiyaki Chatamari (Nepali × Japanese)Okonomiyaki-Style Deruny (Ukrainian × Japanese)İskender Udon Khao Soi Curry Udon Japanese Miso Mapo Udon Miso-Dama: Instant Miso Soup Balls Molokhia Garlic-Butter Soba Japanese Miso Butter Shiitake Risotto Miso-Glazed Oden Skewers Tinola Miso Udon (Filipino × Japanese)Okonomiyaki Tortilla Crispy Tofu-Pouch Udon Salad Bowl Miso Cream Chicken and Shiitake Vol-au-vent (Belgian × Japanese)Tomato Yosenabe with Basil-Parmesan Risotto (Japanese × Italian)Yosenabe Seafood An-kake Rice Bowl with Jammy Egg Okonomiyaki Zucchini Slice (Japanese × Australian)

Updated 2026-10-10