Ingredient

Dashi stock Recipes

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

4 recipes

Tamagoyaki (Japanese Rolled Omelette) with eggs, dashi and mirin — Japan recipe

🇯🇵JapanEasy

Breakfast and Brunch

Tamagoyaki (Japanese Rolled Omelette)

A Japanese rolled omelette built in layers: thin sheets of sweetened, dashi-seasoned egg poured into a pan one at a time, each one rolled onto the last while still slightly soft, building up a spiral-layered log that shows the rings when sliced. The flavor is lightly sweet, subtly savory, and distinctly Japanese — nothing like a Western omelette. Tamagoyaki appears at breakfast alongside rice and miso soup, in bento boxes, and as nigiri sushi topping. The technique takes practice but the ingredients are few, the eggs always taste good, and the first imperfect roll is still worth eating.

15 min185 kcal2 serves

🌿Vegetarian⚡Quick

Udon Noodle Soup (Kake Udon) with udon noodles, dashi and soy sauce — Japan recipe

🇯🇵JapanMedium

Cereal and Pasta Dishes

Udon Noodle Soup (Kake Udon)

Kake udon (かけうどん) is the plainest bowl of Japanese udon noodle soup: thick, chewy wheat noodles in a clear golden dashi broth seasoned with soy sauce and mirin, topped with spring onion and little else. The broth is nearly colourless but deep in umami, lightly sweet from the mirin. Udon is a specialty of the Kagawa region (Sanuki udon) and is eaten everywhere in Japan; the Kansai version uses a lighter broth, the Kanto version a darker, more assertive soy, and this recipe follows Kansai. The 20 minutes is hands-on time with dashi packets or powder; homemade dashi adds 20 to 30 minutes of passive kombu soaking. Make the broth right and the noodles take care of themselves.

20 min380 kcal2 serves

⚡Quick

Osaka-Style Okonomiyaki with green cabbage, dashi stock and nagaimo yam — Japan recipe

🇯🇵JapanMedium

Flour and Confectionery Products

Osaka-Style Okonomiyaki

Osaka-style okonomiyaki is a thick savory pancake held together by a modest amount of dashi batter and a great deal of cabbage. Pork belly browns against the pan while the center steams until tender, then sweet-savory sauce, mayonnaise, aonori, and bonito flakes go on at the table. It is forgiving about fillings, but the cabbage-to-batter ratio is not negotiable.

45 min520 kcal4 serves

Kinoko Takikomi Gohan (Japanese Mushroom Rice) with short grain rice, mushrooms and shiitake mushrooms — Japan recipe

🇯🇵JapanMedium

Cereal and Pasta Dishes

Kinoko Takikomi Gohan (Japanese Mushroom Rice)

Kinoko takikomi gohan (きのこの炊き込みご飯), also written kinoko gohan and simply called Japanese mushroom rice, is short-grain rice cooked together with mushrooms and fried tofu in dashi, soy sauce, mirin and sake, so the seasoned broth goes into the grains instead of being poured on top. Takikomi gohan is the general name for rice cooked with other ingredients, and this is the mushroom version, usually made with shimeji, maitake and shiitake. The mushrooms sit on top of the rice and are not stirred in until the pot is done, which keeps the grains evenly tender. Active time covers prep and cooking; add 30 minutes for soaking the rice and 10 minutes of steaming off the heat. It feeds four as a main with miso soup and pickles, and what is left makes good onigiri the next day.

45 min340 kcal4 serves

Ingredients

Goes well with

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

dashi mirin soy sauce eggs green cabbage pork belly short-grain rice mushrooms shiitake mushrooms