Ingredients 250 ml canola oil 75 ml warm Dashi stock For vinegar 2 tbs rice or apple cider or white veniger 2 Tbs lemons or yuzu juice 1 tsp sea salt 1/2 tsp mustard or preferably japaneese karashi 1 tsp suger Your welcome
Great taste well done. For anyone trying this and need to substitute oil... make sure to taste the oil before using it. You need to make sure the oil you does not ruin the taste of the vinegar mix. In my first attempt i used olive oil as its the only oil i had turns out it tastes like burnt plastic. Best oil i can recommend is soybean oil if you can find it. Otherwise use an oil with little to no taste.
He failed to mention the most critical step when making kewpie, you have to use 100% soybeen oil or 50% soybean 50% canola oil to get the JApanese flavor close to kewpie.... Also, real Kewpie does NOT have sugar in it...
Olive oil will taste terrible in mayo if you use a blender or food processor. I usually make my own mayo with a stick blender and only olive oil tasted like butt.
It's pronounced "q-pee". It used to come in these squeeze containers shaped like a Kewpi doll, just like the one printed on the packaging. It's definitely different than American mayo, but I find that most people who try it, like it. Good recipe, never thought of adding dashi.
oh man! i was looking to make this recipe for a long time... every time i made sushi i decided i should use the kewpie instead, just to be safe. i just made it now and it was ABSOLUTELY IDENTICAL! i'm not just quite there in the matter of texture, but the flavor is unbelievebly accurate. awesome recipe, thank you very much!
Best Kewpie Mayo Copycat on TH-cam. Taste´s like the original. Tested compared between this Mayo recipie and original Kewpie Mayo..... (sorry for my terrible english) Thumbs Up
most food processors have a pusher for vegetables that goes into the sleeve you are pouring the oil into. The pusher has a small hole in the bottom for emulsifying. Put the pusher back into the sleeve and dump the oil in. Turn the processor on and let it make the mayo, very easy
The plunger on my food processor has a small hole in the bottom for adding oil. I just put the plunger in; turn on the processor, and then pour the oil into the top of the plunger. Viola, the oil streams into the mayo at just the right amount.
I usually use avocado oil for all my cooking. It has absolutely no taste at all. I exclusively buy mayonnaise made of avocado oil, so I know it works well for any mayo. Way better and healthier option than soybean or canola.
@@circle4922 MSG is naturally occurring in tomatoes and people don't get headaches or whatever stupid side effects that racist papers say they cost, from eating tomatoes
Very awesome recipe as usual Mr Davy I’ve watched almost all of your recipes I’ve made most of the sushi and sashimi probably 1000 times for my son and myself at least with yours I haven’t seen any short cuts or substitutes and please keep making and impressing with your cooking knowledge Thank You
You might want to use a reply next time since your message may be read out of context... you never mentioned that you were testing with coconut oil... anyway, coconut oil melts at room temperature in summer so you can melt it at about 35ºc, if its too hot you will basically make a Hollandaise sauce instead of mayonnaise. I'm going to give this a try next time I get some coconut oil, I too am curious what the outcome will be. thanks for the idea and initial tests Lila.
Here in Chile we make hand made mayonnaise, it has egg yolks, oil and a little lemon juice or wine vilnegar and salt. Pepper if you like, nothing else, it is delicious.
This the best mayo (choice of oil makes a difference) I have ever tasted (Kewpie not available here...) I even make a bastardized Alioli with roasted garlic and fresh herbs using this base - it's kick-ass!
you are a god - kewpie is the best! I like that you mix by experience and dont care for exact measurements. If you make something enough you just know whats about right.
Thank you! Yes, Aburi sushi is definitely something I want to make a video of in the future, I can't say when though.... That's Awesome that you have put one of my recipes on your menu! I'm curious which sushi roll did you place on your menu?
I don't have a food processor so i make this with only fork and a really deep bowl lol my im used to whisking anything when im making something like frothy coffee, whip cream and such im so used to it that my arms don't get tired for some time haha someone will just pour the oil for me lol anyway it did taste good i'll make some more soon.
I have a Japanese food cart here in the philippines and we made our mayo from scratch using his recipe, instead buying it in the grocery 4 dollars per bottle we just made it for like 2 dollars, and we can produce 2 bottle for 2 dollars..😂😂😂
Theoretically you can use any oil to be emulsified in to egg yolks and make mayonnaise, I have tried doing it with rendered bacon fat.... that was interesting. But coconut oil might become too stiff when you place it in the fridge, could become rock solid.... Then again who knows I have never tried it, give it a go see what happens.
UK VIEWERS. QP is basically salad cream. Take 1/4 regular Heinz salad cream and add 3/4 of good mayo to it. Personally I like to add Aleppo pepper as well but that changes the flavour completely,
hey man i don't know if you remember me or my request, but i am noticing an extreme quality difference in both sound and video aspects, you are getting much. much better. keep up the good work :D
nope, just make sure to get high quality fresh eggs, also make sure the eggs have been stored properly e.j. not gotten too hot (best to keep in a fridge at all time) you run the risk of salmonella when eggs get too hot. If your worried about the risks you should Google it and get informed, never take someone else s word for it, even mine :)
Yeah i'm very motivated after my short little holiday, so I'm going to try and make more and better videos :) and its fine I still read recipe even though it was written incorrectly :)
Hi man, thanks a lot for this recipe, i tryied and it was amazing, i was wondering how much time dos it last in the fridge?? thanks for your answer, speaking from Colombia
Dave, you are seriously listening to him? You are awesome! I literally take my phone out and watch these videos in class! Don't listen to that guy, you aren't awkward... Awesome video btw, even though I don't like mayo :P
Does the choice of the OIL change the taste from the real true tast of the Kewpie mayonnaise, n what make the real taste of the Kewpie mayonnaise ? Is it the Dashi stock or the mayonnaise ? I'm trying to get the real or the most closes taste of the Kewpie mayonnaise here, because i never taste it. Thanks for your help.
Yes the oli will affect the taste drastically. Well the taste of the manufactured product is a little more intense than this recipe because it has added MSG which gives it bolder flavor profile, in this recipe you get natural MSG from the konbu in the dashi stock... Beside that the difference between normal mayo and kewpie comes from the higher egg yolk ratio and dashi stock. Hope you found this helpfull.
+Mia Mariteragi Truthfully, oil is the majority ingredient in mayonnaise, so it will definitely make an enormous difference. Canola oil mayo is vastly different from Olive oil or rapeseed oil mayo. Oil is the one ingredient you do NOT want to go cheap on when making homemade mayo - in fact, make it a point to buy a good oil specifically for making mayo, especially if you plan on doing it regularly.
You are totally right about importance of using good quality and RIGHT TYPE of oil for different recipes , and in this situation with making mayo and using food processor on high speed it will change the taste of olive oil dramatically (it's the same reason when you wouldn't cook your food with olive oil on high heat ). I think the Canola should be OK with this recipe, but it will be the best to try making a few different versions and choose the best for yourself. Probably different people will choose different recipe based on different oils what is the best to their taste ... And thanks again How_To_Make_Sushi for this video and another one about Dashi stock !!
Yer I shot them one after the other so by the time I had finished shooting the first video recipe I was pretty tried. It takes a few hours sometimes to shoot a single video normally not a problem but on this occasion I had to shoot them at night... so It was like 4 or 5 am when I finally finished.
Can you please tell me how long this will last in the fridge, I want to make a good amount for Sushi but I am hoping it will last a while so I don't have to make it every time
i will save this videos for future reference, thanks for the video man.. cause to buy the real kewpie i doubt if they have a halal certificate for that :(
what can you substitute for the eggs? I don't eat them. I was thinking maybe chia seeds...I love your videos, I made pink rice last night.. came out good. I used frozen cherries, didn't have raspberries, but it worked. thanks Barb
You can make an eggless mayo but its a very different recipe. I mean it would contain Agar Agar, Sucrose Esters, Mono-Diglycerides, water, oil and salt. would be much more oily....
Whoaaa have some rice wine vinegar from a Soy Sauce Chicken recipe I made a year ago, would it still be in date if its refrigerated? And what was that last thing you added in?
Devaux, many people say that raw eggs are sources of Salmonella (of course it's not all eggs), to be 'safer' can I use regular mayo instead of eggs and oil or do you think that the taste would be different?
* LoveDontLoveNobody * Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Monosodium glutamate is found naturally in tomatoes, cheese and other foods. MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups
Thought for a second, he would say "its like sky-diving. check it off your buckets list and never do it again"... Not sure if he even ment it like that, but would be kinda strange for promoting his video. xD
It adds to the flavor profile of the mayo, if not substitute for water. But it's very easy to make, if you are having trouble finding the ingredients you can get a simple powdered instant dashi stock that you add to water.
Ingredients
250 ml canola oil
75 ml warm Dashi stock
For vinegar
2 tbs rice or apple cider or white veniger
2 Tbs lemons or yuzu juice
1 tsp sea salt
1/2 tsp mustard or preferably japaneese karashi
1 tsp suger
Your welcome
👍👍
And 2 egg yolks
Great taste well done. For anyone trying this and need to substitute oil... make sure to taste the oil before using it. You need to make sure the oil you does not ruin the taste of the vinegar mix. In my first attempt i used olive oil as its the only oil i had turns out it tastes like burnt plastic. Best oil i can recommend is soybean oil if you can find it. Otherwise use an oil with little to no taste.
He failed to mention the most critical step when making kewpie, you have to use 100% soybeen oil or 50% soybean 50% canola oil to get the JApanese flavor close to kewpie.... Also, real Kewpie does NOT have sugar in it...
@@Tom-yc8jv Second time I read that. Also does it take 6 egg yolks instead of 2?
Olive oil will taste terrible in mayo if you use a blender or food processor. I usually make my own mayo with a stick blender and only olive oil tasted like butt.
Just olive oil is bitter, I use avacado and some olive oil.
It's pronounced "q-pee". It used to come in these squeeze containers shaped like a Kewpi doll, just like the one printed on the packaging. It's definitely different than American mayo, but I find that most people who try it, like it. Good recipe, never thought of adding dashi.
I actually got here by trying to find how to pronounce this name. lol
oh man!
i was looking to make this recipe for a long time... every time i made sushi i decided i should use the kewpie instead, just to be safe.
i just made it now and it was ABSOLUTELY IDENTICAL! i'm not just quite there in the matter of texture, but the flavor is unbelievebly accurate.
awesome recipe, thank you very much!
Omg mayo for sushi?
😳sushi with mayo is definetely something...... something
need a recipe for a recipe and yet again another recipe for another ingredient for this recipe..
LOL yass 💚
@Ashley C yeah but can't make it hah
Not even after 5 years?
@@yuka7.999 still cant find dashi stock
@@JTP1982 how bout now?
Well it's been nearly a year.... 60th video recipe....
Yes a lot of effort is made for every video I'm glad you noticed, Thank you Kanti :)
Best Kewpie Mayo Copycat on TH-cam. Taste´s like the original. Tested compared between this Mayo recipie and original Kewpie Mayo..... (sorry for my terrible english) Thumbs Up
Then your taste buds are broken. This does not taste anything like real Kewpie...
Your English is near perfect, only no ' in tastes.
most food processors have a pusher for vegetables that goes into the sleeve you are pouring the oil into. The pusher has a small hole in the bottom for emulsifying. Put the pusher back into the sleeve and dump the oil in. Turn the processor on and let it make the mayo, very easy
Brilliant piece of knowledge. Thanks.
Kewpie mayo is the best mayo ever! Thanks for making it!
The plunger on my food processor has a small hole in the bottom for adding oil. I just put the plunger in; turn on the processor, and then pour the oil into the top of the plunger. Viola, the oil streams into the mayo at just the right amount.
Oh wow. I always wondered what was different from Kewpie Mayo to regular American Mayo... now I know!
Thanks for this.
I usually use avocado oil for all my cooking. It has absolutely no taste at all. I exclusively buy mayonnaise made of avocado oil, so I know it works well for any mayo. Way better and healthier option than soybean or canola.
I love how you just say, "Kewpie Mayonaise, Awesome stuff."
Using dashi in place of MSG is an excellent idea. You're getting the umami essence that inspired the creation of MSG in the first place.
Indeed +maestrojon
Or you could just use MSG...
@@Gretev1 What a tool.
@@JackHudler Yes, bask in your ignorance. Spread it to others. Not gonna work on me, Jack. Enjoy your MSG.
Peace.
@@circle4922 MSG is naturally occurring in tomatoes and people don't get headaches or whatever stupid side effects that racist papers say they cost, from eating tomatoes
Very awesome recipe as usual Mr Davy I’ve watched almost all of your recipes I’ve made most of the sushi and sashimi probably 1000 times for my son and myself at least with yours I haven’t seen any short cuts or substitutes and please keep making and impressing with your cooking knowledge Thank You
I love this Mayo so much more than American made Mayo or Miracle Whip.
Ye kewpie mayo is in my view the best mayonnaise’s in the world!
Ps. It helps a lot when you share my videos, please consider sharing one, thanks 😊
You might want to use a reply next time since your message may be read out of context... you never mentioned that you were testing with coconut oil...
anyway, coconut oil melts at room temperature in summer so you can melt it at about 35ºc, if its too hot you will basically make a Hollandaise sauce instead of mayonnaise.
I'm going to give this a try next time I get some coconut oil, I too am curious what the outcome will be.
thanks for the idea and initial tests Lila.
Here in Chile we make hand made mayonnaise, it has egg yolks, oil and a little lemon juice or wine vilnegar and salt. Pepper if you like, nothing else, it is delicious.
Thank you Elsa that means a lot! I also want more people find out about my sushi channel :D
Which of my cooking videos is your favorite?
Did he just compare mayonnaise... to sky diving?
Pop JustSick good for you
Poseidon99Jeus I'm guessing therapy isn't going well for you buddy.
Poseidon99Jeus you sir are exactly what this world doesn't need anymore. :)
i was going to comment exactly that
Isn't it tho
Love japanese mayonnaise so much ! So thanks for that !
This the best mayo (choice of oil makes a difference) I have ever tasted (Kewpie not available here...) I even make a bastardized Alioli with roasted garlic and fresh herbs using this base - it's kick-ass!
@@maxcrit3481 Huh? You are watching the recipe... it's the video.
Never thought about making mayo using a mixer, thanks!
Hey I was searching for this type of mayonnaise so I can make big, fluffy Japanese pancakes. I’m glad you made this video!
Wait... Mayonnaise for soufflé Pancakes?
you are a god - kewpie is the best!
I like that you mix by experience and dont care for exact measurements. If you make something enough you just know whats about right.
Thank you! Yes, Aburi sushi is definitely something I want to make a video of in the future, I can't say when though....
That's Awesome that you have put one of my recipes on your menu! I'm curious which sushi roll did you place on your menu?
Question for you! How long can we store it? Like can it last long in my fridge or 2 days after I have to throw it????😅
I tried it. It's amazing and perfect. Just ate it drizzled all over okonomiyaki. Yum :)
This is my favourite cooking channel. I really hope more people get to know this!
I don't have a food processor so i make this with only fork and a really deep bowl lol my im used to whisking anything when im making something like frothy coffee, whip cream and such im so used to it that my arms don't get tired for some time haha someone will just pour the oil for me lol anyway it did taste good i'll make some more soon.
I have a Japanese food cart here in the philippines and we made our mayo from scratch using his recipe, instead buying it in the grocery 4 dollars per bottle we just made it for like 2 dollars, and we can produce 2 bottle for 2 dollars..😂😂😂
San mo po binili ang Dashi Stock?
This is the first time I heard someone comparing skydiving and making mayonnaise .... but love this guy
Hahhaha thanks
Hi I work as a chef in Sweden and I really like your videos! Best regards!
you can never duplicate kewpie mayo!!!
ok, that was my fault, I found the problem and fixed the link to the Kewpie mayo ingredients list
Thank you Mina :)
Theoretically you can use any oil to be emulsified in to egg yolks and make mayonnaise, I have tried doing it with rendered bacon fat.... that was interesting.
But coconut oil might become too stiff when you place it in the fridge, could become rock solid....
Then again who knows I have never tried it, give it a go see what happens.
not a gimmick, Umami is a pleasant Savory taste.
scientifically Umami is cause by "Free Glutamate" in food.
hope this answers your question :)
You are awesome ! Great teacher....thanks a million .I look forward to years of creative cooking . Cheers !
SaltPower except he sucks
That's one way to get your Kewpie mayo :)
I didn’t have mustard and dashi but still brilliant!
Wow .. this man love mayonnaise
Can't wait to try this recipe! Thank you!
The salt you use is from Spain!, located in Mercadona supermarkets. Good video ;)
UK VIEWERS. QP is basically salad cream. Take 1/4 regular Heinz salad cream and add 3/4 of good mayo to it. Personally I like to add Aleppo pepper as well but that changes the flavour completely,
What
This might be the most wrong a person has ever been about mayonnaise.
Nothing like salad cream at all.
!yes! BC in Japan they buy french mostard to do japanese mayo! of course
Thanks so much for this video. I enjoy making my own condiments so I can skip the preservatives.
Wonderful! Thank you
hey man i don't know if you remember me or my request, but i am noticing an extreme quality difference in both sound and video aspects, you are getting much. much better. keep up the good work :D
Danke!
Thank u man!
I like what u do!!!
Hope we ll see some day.
nope, just make sure to get high quality fresh eggs, also make sure the eggs have been stored properly e.j. not gotten too hot (best to keep in a fridge at all time) you run the risk of salmonella when eggs get too hot.
If your worried about the risks you should Google it and get informed, never take someone else s word for it, even mine :)
Yeah i'm very motivated after my short little holiday, so I'm going to try and make more and better videos :)
and its fine I still read recipe even though it was written incorrectly :)
japanese mayo is the best!. im not going back to commercial mayos again
This man can cook!
Hi man, thanks a lot for this recipe, i tryied and it was amazing, i was wondering how much time dos it last in the fridge?? thanks for your answer, speaking from Colombia
Thanks for sharing!!!
I miss your sushi videos although this was very helpful.
Thank you,😊
You're welcome! I assume you tried making the kewpie mayo, what did you use it for?
Dave, you are seriously listening to him? You are awesome! I literally take my phone out and watch these videos in class! Don't listen to that guy, you aren't awkward... Awesome video btw, even though I don't like mayo :P
how long can you keep this? can keep under room temperature? or it must be in the fridge?
Thanks for the video!
Does the choice of the OIL change the taste from the real true tast of the Kewpie mayonnaise, n what make the real taste of the Kewpie mayonnaise ? Is it the Dashi stock or the mayonnaise ? I'm trying to get the real or the most closes taste of the Kewpie mayonnaise here, because i never taste it. Thanks for your help.
Yes the oli will affect the taste drastically.
Well the taste of the manufactured product is a little more intense than this recipe because it has added MSG which gives it bolder flavor profile, in this recipe you get natural MSG from the konbu in the dashi stock... Beside that the difference between normal mayo and kewpie comes from the higher egg yolk ratio and dashi stock.
Hope you found this helpfull.
*****
I made it, n that was so délicious thanks a lot for your help.
+Mia Mariteragi Truthfully, oil is the majority ingredient in mayonnaise, so it will definitely make an enormous difference. Canola oil mayo is vastly different from Olive oil or rapeseed oil mayo. Oil is the one ingredient you do NOT want to go cheap on when making homemade mayo - in fact, make it a point to buy a good oil specifically for making mayo, especially if you plan on doing it regularly.
You are totally right about importance of using good quality and RIGHT TYPE of oil for different recipes , and in this situation with making mayo and using food processor on high speed it will change the taste of olive oil dramatically (it's the same reason when you wouldn't cook your food with olive oil on high heat ). I think the Canola should be OK with this recipe, but it will be the best to try making a few different versions and choose the best for yourself. Probably different people will choose different recipe based on different oils what is the best to their taste ... And thanks again How_To_Make_Sushi for this video and another one about Dashi stock !!
lol i like you and your mayo
we enjoyed with your mayonnaise so delicious
Thanks for the positivity @mohamed wagih, alsp please share this video.
In the last video you more cheerful. This is good!
Yer I shot them one after the other so by the time I had finished shooting the first video recipe I was pretty tried. It takes a few hours sometimes to shoot a single video normally not a problem but on this occasion I had to shoot them at night... so It was like 4 or 5 am when I finally finished.
Faster uploads because you are so good i can wait love your videos and ofcause your self
Hi and thks for sharing, how many time we can keep it into the fridge ?
Thanks and keep your way! 👍
Your welcome!
It's the best way, How did you make it? ...blender?.... hand whisking ¿?
Can you please tell me how long this will last in the fridge, I want to make a good amount for Sushi but I am hoping it will last a while so I don't have to make it every time
JudoJewelry Maybe a week since it has raw egg.
Legend. tastes great. Thank you
Have you ever made a spicy avocado Inari sushi ? Interested in seeing A video on it. Thx
no no thank you, without your help I wouldn't have noticed. :D
Do you think that I could do the same recepe without the sugar? Ymthanks from France
Thanks........ I mean this quality and from 7 years..... Thanks
Awesome, this looks like something I can do. :)
Mine came out like super watery is there anything I can do to make it thicker? I guess my blender was too fast
Microwave it for 30sec-1min, then re-blend it.
i will save this videos for future reference, thanks for the video man..
cause to buy the real kewpie i doubt if they have a halal certificate for that :(
Thank you!!
You’re welcome Mandi! I hope you make lots of tasty kewpie mayo 😄👍
what can you substitute for the eggs? I don't eat them. I was thinking maybe chia seeds...I love your videos, I made pink rice last night.. came out good. I used frozen cherries, didn't have raspberries, but it worked. thanks
Barb
well egg yolks are for their emulsifying capabilities :d
Sanght Yes very true, it's because they contain lecithin and it allows for a stable emulsion between water and oil.
You can make an eggless mayo but its a very different recipe.
I mean it would contain Agar Agar, Sucrose Esters, Mono-Diglycerides, water, oil and salt.
would be much more oily....
***** just sounds terrible.. lol...
babescraftroom you can use Aquafaba.
Thanks for the recipe. I cannot have mustard on my diet. Is there anything I can substitute that with?
Lidia Darkova my number
Nice
Got TH-cam Video have ! Kewpie Mentaiko vs Yamaya mentaiko mayonnaise vs [Fukuya] Mentaiko Mayonaise. which one taste the Best ???
Whoaaa have some rice wine vinegar from a Soy Sauce Chicken recipe I made a year ago, would it still be in date if its refrigerated? And what was that last thing you added in?
oh and let me know how it works out! I'm curious.
Hi great video thanks .
i got a question on your blog you add Dashi stock here in this video you don't .
do i add it or not .
He added dashi stock in this video at 2:17 🙂
It works ^^ Thank you ^^
Thank you ljmtwitch!
Can I substitute Dashi with Hon Tsuyu soup base?
which link? can you be more specific. thanks
Devaux, many people say that raw eggs are sources of Salmonella (of course it's not all eggs), to be 'safer' can I use regular mayo instead of eggs and oil or do you think that the taste would be different?
Mayo you buy is made from raw eggs too
Try using ultra pasteurized eggs.
+Bec Jane no its not it is made from pasteurized Eggs not raw ones!
kewpie, don't take sugar, big mistake,
there are 6 free range egg yolks
It is not kewpie unless it has MSG.
Lol, that is very true.
Feel free to add some msg to your kewpie mayo😉 +Jon B
How To Make Sushi whats msg?
* LoveDontLoveNobody * Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Monosodium glutamate is found naturally in tomatoes, cheese and other foods.
MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups
Parental Advisory. Explicit Content. And people are very uneducated about it which then leads them to be unnecessarily scared of it
hi. here where i live they only sell specific vegetable oil like sunflower oil, corn oil, soybean oil. Can i use any of the above? Thanks so much.
There are recipes that use soybean oil
which link does not work?
Can we use olive oil instead ?
Wondering the same thing. Did you ever find out?
Can i use a blender to do this? thanks
yes, works fine
Is it possible to replace rice vinegar with cider vinegar
Yes but the mayo will taste different.
yum yum yum!
Thought for a second, he would say "its like sky-diving. check it off your buckets list and never do it again"...
Not sure if he even ment it like that, but would be kinda strange for promoting his video. xD
Do you have to add the dashi stock?
It adds to the flavor profile of the mayo, if not substitute for water. But it's very easy to make, if you are having trouble finding the ingredients you can get a simple powdered instant dashi stock that you add to water.