This is a compilation of recipes that uses dashi or Japanese soup stock.
Dashi itself is a crucial ingredient in Japanese cuisine. Usually it is combined with soy sauce, mirin, cooking sake, and other ingredient to make the distinct Japanese taste.
We hope these recipe below can be a great introduction to Japanese cooking.
Content Lists
Recipes Using Japanese Dashi
Miso Soup With Tofu And Wakame Seaweed
If you use kombu based stock, the natural taste of simple miso soup will be greatly enhanced. Miso soup made from nutritious kombu is also recommended for those who want to improve into a healthier lifestyle. You can use all types of kombu to make the base stock for miso soup.
Put kombu dashi stock in a pan, heat it over medium heat until just before boiling.
Add dried wakame seaweed that has been rehydrated with water, then add silken tofu that has been cut into bite-sized pieces. Boil for 2 to 3 minutes.
Turn off the heat, dilute miso paste, mix it with the soup stock in the pot and stir thoroughly.
Notes
It is important not to add miso paste after turning off the heat. This is because miso paste, especially when you are using raw miso (unpasteurized miso), is rich in alive yeast that is beneficial for your body.Keep the probiotics by diluting the miso paste after turning off the heat to get all possible health benefits from miso. Enjoy the miso soup from kombu dashi with only simple ingredients!
Keyword miso soup, Kombu Dashi
Oyakodon (Chicken & Egg Rice Bowl)
Oyakodon is a simple Japanese recipe. It is rice topped with chicken and egg. Oyakodon means rice bowl of parents and children. Chicken as the parent (่ฆช – oya) and Egg as the children (ๅญ – ko).
Put the seasoning ingredients and chopped onions in the frying pan. Boil with medium heat. Let it simmer.
Addย bite-sizedย chicken thigh.ย
Boil for another minutes on medium heat until the chicken is cooked.
Add 2/3 of the egg mixture into the pan and mix with chopsticks.
Put the lid on and cook overย medium heat for 30 secondsย .
Add the remaining beaten egg and simmer on medium heat until half-cooked.
Serve on top of rice in a bowl. Oyakodon is ready to serve.
You can add green onion/scallion as topping
Notes
If you don’t have time to make your own dashi stock, you can use dashi packets simmered with 80 cc of water,
or simply dissolve 1/3 teaspoon of dashi granule or powder with 80 cc water.
Keyword Mirin, Dashi, Rice bowl, Dashi Recipe
Gyudon (Japanese Beef Bowl)
A Japanese popular dish, consist of rice topped with beef and onion simmered in seasoning such as dashi stock, soy sauce, and mirin. Gyudon is commonly eaten with pickled ginger, ground chili pepper, and miso soup as side dish.
100ccDashi Stock(Combination of Katsuo and Kombu Dashi is commonly used)
Instructions
Cut the onion into thinly slices, chop the green onion, and cut ginger into needle. Set aside.
Heat the pan over medium-high heat and add dashi, sake, sugar, mirin, and soy sauce. Cover the lid and bring the sauce to boil.
Once the sauce is boiling, add the sliced onions, and ginger. Spread them out.
When the onion is tender, add the beef and cook until no longer red.
Serve the meat and sauce over steamed rice. Top with chopped green onion and pickled red ginger.
Notes
*If you like to add an egg, serve with onsen tamago.
Keyword Dashi, Dashi Recipe, gyudon, beef bowl
Chawanmushi (Japanese Steamed Egg Custard)
Speaking of the classic steamed dish, โchawanmushiโ is the answer. It has a smooth texture, with the taste of shiitake mushroom that gradually spread which resulting in a savory taste. You can use teacups, cups, or noodle bowls as the chawanmushiโs container.
Break the eggs into a bowl and add the dashi stock on it. Mix well and strain it with stainer. (Please adjust the taste with salt at your liking).
Cut the chicken into bite-size pieces. Cook it into a boil and drain the water well.
Cut the shiitake mushroom and peel the thin skin of ginkgo nut.
Pour the ingredients except for the parsley to the bowl. Crush any foam on the surface with a bamboo skewer and so on.
Steam for about 10 minutes. The dish is steam perfectly if you see a clear soup on the middle. If it still have uncooked side, let it steam for few more minutes.
Complete the steamed chawanmushi with parsley on the top of the dish.
Tempura Sauce
The perfect accompanying sauce to enjoy with Tempura. Only uses simple ingredients, so you can easily make it at home. Complete the perfect tempura with this sauce.
Combine all ingredients and microwave in 600W for 1 minute. If you donโt have a microwave, you can boil the sauce until the alcohol evaporates.
Notes
Dashi will add more flavor to the Tempura Sauce. It’s also possible to use diluted dashi powder with 1 tsp of water.Let’s prepare the tempura in advance. You can pair this sauce with vegetable tempura, egg tempura, shrimp tempura, etc.
Keyword Dipping Sauce, Tempura Sauce
Umeboshi Soy Sauce Salad Dressing
Give your Japanese style salad dressing a delicious tart accent by adding umeboshi. Feel free to adjust the amount of umeboshi according to your own preference.
Take the seed out of the umeboshi. Mince the umeboshi into paste.
In a bowl, add the umeboshi, vinegar, dashi stock, sugar, and soy sauce. Mix thoroughly. Then, add the olive oil little by little as you mix again.
Enjoy the dressing with your favorite vegetables.
Keyword Umeboshi, Umeboshi Recipe
Nikujaga (Stewed Beef And Potato)
If you're familiar with Japanese cuisines, you've probably heard about this dish before. Nikujaga is a simple yet tasty heartwarming dish that's great to eat during cold weather. For this recipe, we will use thick soy sauce (koikuchi soy sauce). If you don't have sliced beef, you can replace it with sliced pork.
