Ingredient

Dashi Recipes

8 recipes with dashi for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

8 recipes

Ramen with bamboo shoots, carrot and chicken — Japan recipe

🇯🇵JapanAdvanced

Soups

Ramen

Ramen is a traditional Japanese dish consisting of Chinese noodles served in a hot broth with various toppings. Each region of Japan has its own unique recipes.

310 min550 kcal4 serves

💪High protein

Chawanmushi with Crab and Shiitake (Japanese Steamed Egg Custard) with dashi, crab meat and shiitake mushrooms — Japan recipe

🇯🇵JapanMedium

Appetizers and Sandwiches

Chawanmushi with Crab and Shiitake (Japanese Steamed Egg Custard)

Chawanmushi is a savoury Japanese egg custard steamed until it barely sets — so soft it trembles on the spoon, with none of the firmness of a Western custard. Dashi carries the flavour, seasoned lightly with mirin and pale soy, while crab, shiitake, kamaboko, and ginkgo nuts sit hidden beneath the surface. Served warm in a lidded cup with a sprig of mitsuba and a shaving of yuzu, it's the quiet, restrained side of Japanese cooking.

40 min130 kcal4 serves

💪High protein

Mille-Feuille Nabe (Japanese Cabbage and Pork Hot Pot) with napa cabbage, pork belly and dashi — Japan recipe

🇯🇵JapanMedium

Soups

Mille-Feuille Nabe (Japanese Cabbage and Pork Hot Pot)

Mille-feuille nabe borrows its name from the French pastry of a thousand leaves, but here the layers are napa cabbage and paper-thin pork belly, packed upright into a pot so the cut edges spiral outwards like a flower. A clear dashi broth is poured over and everything simmers for twenty minutes until the cabbage collapses into sweetness and the pork melts. It looks like far more work than it is, and the leftover broth makes the best bowl of udon you'll have all winter.

45 min450 kcal4 serves

💪High protein

Katsudon (Japanese Pork Cutlet Rice Bowl) with pork, eggs and panko — Japan recipe

🇯🇵JapanMedium

Cereal and Pasta Dishes

Katsudon (Japanese Pork Cutlet Rice Bowl)

Katsudon is a Japanese rice bowl (donburi) topped with tonkatsu, a breaded fried pork cutlet that's simmered briefly in sweet dashi broth with onion and set with egg. The name joins katsu, the cutlet, and donburi, the bowl. You slice the cutlet, give it about a minute in a small pan of broth, pour the egg over and slide the lot onto rice. Part of the crust stays crunchy and part goes silky where the broth reaches it, and that contrast is the whole appeal. Japanese students eat it before exams and athletes before a match, because katsu sounds like the verb "to win."

40 min780 kcal2 serves

💪High protein

Oyakodon (Japanese Chicken and Egg Rice Bowl) with chicken, eggs and dashi — Japan recipe

🇯🇵JapanMedium

Cereal and Pasta Dishes

Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon is a Japanese rice bowl (donburi) of chicken and onion simmered in sweet-savoury dashi broth, finished with softly set egg and served over rice. The name means "parent and child": chicken and egg in one bowl, which is either charming or a little dark depending on your mood. It's the easiest donburi to get right at home, and the one I make when there's nothing in the fridge but chicken thighs, eggs and rice. The egg goes in at the very end and sets into soft, barely cooked curds, and the whole thing takes about fifteen minutes.

20 min550 kcal2 serves

⚡Quick💪High protein

Gyudon (Japanese Beef Rice Bowl) with beef, onion and dashi — Japan recipe

🇯🇵JapanMedium

Cereal and Pasta Dishes

Gyudon (Japanese Beef Rice Bowl)

Gyudon (gyūdon, 牛丼, literally "beef bowl") is a Japanese rice bowl of thinly sliced beef and onion simmered in a sweet-savoury broth of dashi, soy sauce, mirin and a little sake. It's the dish fast-food chains like Yoshinoya built their business on, and it's just as good made at home. The onion goes in first until soft, the beef follows for a couple of minutes, then the whole lot goes over hot rice. The only thing that really matters is the beef: it has to be sliced almost transparently thin, which is why the freezer is your friend here.

20 min620 kcal2 serves

⚡Quick💪High protein

Nikujaga (Japanese Meat and Potato Stew) with beef, potato and onion — Japan recipe

🇯🇵JapanMedium

Meat Dishes

Nikujaga (Japanese Meat and Potato Stew)

Nikujaga (肉じゃが, also written nikujyaga, literally "meat and potatoes") is a Japanese home-style stew of thinly sliced beef, potatoes, onion and carrot simmered in a broth of dashi, soy sauce, mirin, sake and sugar. In western Japan it is usually made with beef, in eastern Japan more often with pork. You sauté the onion and meat first, simmer everything under a drop lid for about 15 minutes, then let the pot stand off the heat so the potatoes soak up the broth.

40 min370 kcal4 serves

💪High protein

Kabocha no Nimono (Japanese Simmered Kabocha Squash) with pumpkin, dashi and soy sauce — Japan recipe

🇯🇵JapanEasy

Vegetable and Mushroom Dishes

Kabocha no Nimono (Japanese Simmered Kabocha Squash)

Kabocha no nimono (かぼちゃの煮物, simmered kabocha, also called Japanese simmered pumpkin) is a Japanese home dish of kabocha chunks simmered in dashi with sugar, mirin, sake and soy sauce until soft, with part of the skin left on. Kabocha is the Japanese name for the green-skinned winter squash with sweet, floury flesh that Western shops sometimes label Japanese pumpkin. You pack the pieces skin-side down in one layer and simmer them under a drop lid for about 15 minutes in very little liquid. Hands-on time is about 30 minutes, and the pan then needs 15 to 20 minutes off the heat, which is when the pumpkin actually takes up the seasoning. Serves four as a side with rice, grilled fish and miso soup.

30 min140 kcal4 serves

⚡Quick

Ingredients

Goes well with

Other ingredients that appear most often alongside dashi across the archive. Pick one to drill deeper.

onion eggs chicken mirin pork soy sauce beef carrot garlic ginger sake shiitake mushrooms