Dashi is a primary seafood based stock usually made from Kombu (kelp), Katsuobushi (dried bonito flakes), iriko/niboshi (sardine) or a combination of all or two of them. The bonito soup stock is the most important flavor for Japanese food and it’s used in many different dishes, such as miso soup, noodle soup, donburi (rice bowl), chawanmushi (savory egg custard), simmered dishes and more. I do not recommend to substitute with any other stocks because you lose the “Japanese” flavor with the dish you are making.
There are 3 ways to make dashi stock and here are the ingredient(s) you will need for each method. See How To Make Dashi Stock for the recipe.
1. Dashi Packet (My Daily Method)
2. Instant Dashi Powder
MSG-free Dashi Powder:
3. Traditional Way, Making From Scratch
Hanakatsuo (dried bonito flakes):