18 Dashi Recipe Japanese Cooking 101 You Must Try Them!
Published on: Mar 25, 2024
Dashi is a vital ingredient in Japanese cuisine, known for its rich umami flavor and versatility in numerous dishes. It is a type of soup stock that forms the base of many traditional Japanese dishes, such as miso soup, noodle dishes, and sauces. In this article, we will delve into the basics of making dashi and explore some variations that can elevate your Japanese cooking game. Whether you are a seasoned chef or a beginner in the kitchen, this guide will provide you with all the necessary information to create a delicious and authentic dashi for your next Japanese dish.
Agedashi Tofu – Japanese Fried Tofu in Savoury Dashi...
Main Ingredients: Tofu, Salt, Potato Starch, Vegetable Oil, Dashi, Light
If you love tofu and are looking for a unique and flavorful way to prepare it, then you must try this Agedashi Tofu recipe. Agedashi Tofu is a popular Japanese dish that consists of deep-fried tofu served in a savory dashi broth. The name “agedashi” literally translates to “deep-fried” in Japanese, and the dish is believed to have originated in Tokyo in the late 19th century. It’s a simple yet delicious dish that can be served as an appetizer or as a main course. Let’s dive into the details of this mouth-watering recipe.
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Japanese Side Dish | Spinach Ohitashi (dashi based...
Main Ingredients: Spinach, Dashi Stock, Mirin, Soy Sauce, Katsuobushi
Spinach Ohitashi is a classic Japanese side dish that is commonly served in traditional Japanese meals. It’s a simple and healthy dish that is made by blanching spinach and then marinating it in a dashi-based sauce. The word “ohitashi” translates to “soaking” in Japanese, which refers to the marinating process. This dish is often served as a side dish to accompany other main dishes, but it can also be enjoyed on its own as a light and refreshing snack.
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How to make mentsuyu | Japanese noodle soup base with...
Main Ingredients: Dashi, Light Soy Sauce, Mirin
Mentsuyu is a versatile and flavorful Japanese noodle soup base that is commonly used in a variety of dishes, including udon, soba, and somen noodles. The word “mentsuyu” translates to “noodle dipping sauce” in Japanese, and it’s typically made with a combination of dashi, soy sauce, mirin, and sugar. This soup base is not only easy to make, but it also adds a rich umami flavor to any dish it’s used in. Let’s take a look at how you can make your own mentsuyu at home.
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Katsudon Japanese Pork Cutlet and Egg Rice Bowl
Main Ingredients: Boneless Pork Chops, Salt, Pepper, Flour, Egg, Panko
Katsudon is a popular Japanese dish that consists of breaded and fried pork cutlet served on a bed of rice and topped with a sweet and savory sauce and a beaten egg. The name “katsudon” is a combination of two words – “tonkatsu” which means “breaded and fried pork cutlet” and “donburi” which refers to the bowl of rice that the dish is served in. This dish is a staple in many Japanese households and is also commonly found in Japanese restaurants around the world. Let’s learn how to make this delicious and comforting dish at home.
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Gyudon (Japanese Beef & Rice Bowls)
Main Ingredients: Neutral Oil, Onions, Beef, Sugar, Mirin, Soy Sauce
Gyudon, also known as beef bowl, is a popular Japanese dish that consists of thinly sliced beef and onions simmered in a sweet and savory sauce and served on top of a bowl of steamed rice. This dish is a staple in Japanese fast-food chains and is also commonly made at home. The word “gyudon” is a combination of two words – “gyu” which means “beef” and “donburi” which refers to the bowl of rice. Let’s take a look at how to make this flavorful and comforting dish at home.
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Midnight Diner’s “Tonjiru” ~ Japanese Pork Belly &...
Main Ingredients: Pork Belly, Yellow Onion, Daikon Radish, Medium
“Tonjiru” is a hearty and comforting Japanese soup that is made with pork belly, vegetables, and a flavorful dashi broth. This soup is a staple in many Japanese households, and it’s also a popular dish featured in the Japanese drama series “Midnight Diner”. The word “tonjiru” translates to “pork soup” in Japanese, and it’s commonly made during the colder months to warm up and nourish the body. Let’s learn how to make this delicious and satisfying soup.
If you’re a fan of omelettes, then you must try this Japanese style omelette. Known as “tamagoyaki” in Japanese, this omelette is made by rolling together layers of thinly cooked eggs into a rectangular shape. Tamagoyaki is a popular breakfast dish in Japan, and it’s also commonly used as a filling for sushi rolls. The word “tamagoyaki” is a combination of two words – “tamago” which means “egg” and “yaki” which means “cooked”. Let’s learn how to make this delicious and simple Japanese omelette.
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Braised Mushroom with Dashi
Main Ingredients: Dashi, Sake, Mirin, Soy Sauce, Sugar, Fresh Shiitake
If you’re a fan of mushrooms, then you will love this Braised Mushroom with Dashi recipe. This dish is a simple and flavorful way to enjoy mushrooms, and it’s commonly served as a side dish or an appetizer in Japanese cuisine. The word “dashi” refers to the flavorful broth that the mushrooms are braised in, which adds a delicious umami flavor to the dish. Let’s take a look at how to make this easy and tasty dish at home.
Kakuni, also known as Japanese braised pork belly, is a popular dish in Japanese cuisine that consists of chunks of pork belly simmered in a flavorful broth until tender and juicy. The word “kakuni” translates to “square simmered” in Japanese, which refers to the shape of the pork belly pieces. This dish is a staple in many Japanese households and is also commonly found in ramen shops. Let’s learn how to make this melt-in-your-mouth dish at home.
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Okonomiyaki (Savory Japanese Pancake)
Main Ingredients: All Purpose Flour, Corn Starch, Baking Powder, Salt
Okonomiyaki is a savory pancake that is a popular street food in Japan and is also commonly made at home. The word “okonomiyaki” translates to “grilled as you like it” in Japanese, and it’s essentially a pancake filled with various ingredients such as cabbage, meat, seafood, and topped with a variety of sauces and toppings. This dish is not only delicious but also fun to make as you can customize it to your liking. Let’s learn how to make this tasty and satisfying Japanese dish.
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Japanese Soy Marinated Soft Boiled Eggs
Main Ingredients: Dashi, Soy Sauce, Mirin, Sake, Sugar, Eggs
If you’re a fan of ramen, then you must have come across these delicious Soy Marinated Soft Boiled Eggs. These eggs, also known as “ajitsuke tamago” in Japanese, are marinated in a soy sauce base and are a popular topping for ramen noodles. They add a delicious and creamy texture to the soup and are a must-try for any ramen lover. Let’s learn how to make these flavorful and easy-to-make eggs at home.
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Udon Noodle Soup Dashi
Main Ingredients: Dried Kombu, Bonito Flakes, Cold Water, Dried Shiitake
Udon Noodle Soup Dashi is a light and flavorful broth that is commonly used in Japanese cuisine to make udon noodle soup. This soup base is made with a combination of dashi, soy sauce, mirin, and sugar, and it adds a delicious umami flavor to the soup. The word “dashi” refers to the flavorful broth used in Japanese cooking, and it’s an essential ingredient in many dishes. Let’s learn how to make this simple and tasty udon noodle soup dashi at home.
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Japanese Style Egg Drop Soup (Kakitama-jiru)
Main Ingredients: Dashi Stock, Light Soy Sauce, Salt, Cornflour, Egg
If you’re in the mood for a simple and comforting soup, then you must try this Japanese Style Egg Drop Soup. Known as “kakitama-jiru” in Japanese, this soup is made by adding beaten eggs to a flavorful dashi broth and is commonly served as a side dish with meals. The word “kakitama” means “scrambled eggs” in Japanese, and “jiru” means “soup”. Let’s learn how to make this easy and satisfying soup at home.
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Shiso Wrapped Bass Dumplings in Dashi
Main Ingredients: Bass, Marinade, Shiso, Gyoza Wrappers, Dashi, Mirin
If you’re looking for a unique and flavorful dish to impress your guests, then these Shiso Wrapped Bass Dumplings are a must-try. These dumplings are made with a combination of bass, shrimp, and shiso leaves and are served in a savory dashi broth. The word “shiso” refers to the Japanese herb used in this dish, and it adds a refreshing and aromatic flavor to the dumplings. Let’s learn how to make these delicious and elegant dumplings at home.
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Oyakodon with Hoshi Shiitake Dashi
Main Ingredients: Dried Shiitake Mushrooms, Water, Short Grain Sushi
Oyakodon is a popular Japanese rice bowl dish that consists of chicken and eggs simmered in a sweet and savory sauce and served over a bowl of steamed rice. The name “oyakodon” translates to “parent and child bowl” in Japanese, which refers to the use of both chicken and eggs in this dish. This dish is a staple in many Japanese households and is also commonly found in Japanese restaurants around the world. Let’s learn how to make this comforting and delicious dish at home.
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Yaki Onigiri and Dashi Green Tea Broth – Ochazuke
Main Ingredients: Salmon Fillets, Marinade, Sake, Mirin, White Miso
Onigiri, also known as Japanese rice balls, are a popular snack in Japan and are often enjoyed as a quick and easy meal. Yaki Onigiri refers to grilled or pan-fried rice balls, and they are commonly served with a savory dashi green tea broth, known as “ochazuke”. This dish is often eaten as a light meal or snack, and it’s also a popular dish to make for picnics or outdoor gatherings. Let’s learn how to make this tasty and versatile dish.
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Dashi-based Meat Sauce for Pasta
Main Ingredients: Guanciale, Blade Steak, Pork Belly, Brown Onions
Did you know that you can use dashi as a base for pasta sauce? This Dashi-based Meat Sauce for Pasta is a unique and flavorful way to enjoy your favorite pasta dishes. Instead of using a traditional tomato-based sauce, this recipe combines dashi with ground beef and vegetables to create a rich and savory sauce that pairs perfectly with your favorite pasta. Let’s learn how to make this delicious and creative dish at home.
Nikujaga is a popular Japanese beef and potato stew that is commonly served as a main dish in Japanese households. The name “nikujaga” translates to “meat and potatoes” in Japanese, which refers to the main ingredients used in this dish. This stew is a comfort food that is often served during the colder months, and it’s also a popular dish to make for gatherings with family and friends. Let’s learn how to make this hearty and delicious Japanese beef stew at home.
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Umeboshi Takikomi Gohan | Rice with Dashi and Pickled...
Main Ingredients: White Rice, Mirin, Soy Sauce, Dashi, Rice, Umeboshi
Umeboshi Takikomi Gohan is a flavorful and colorful rice dish that is commonly made in Japanese households. This dish is made by cooking rice with dashi and adding pickled plums, also known as “umeboshi”, to the rice. The word “takikomi” means “cooked with” in Japanese, which refers to the cooking process of adding ingredients to the rice while it’s being cooked. Let’s learn how to make this simple and delicious rice dish at home.
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Oyakodon
Main Ingredients: Dashi, Sugar, Sake, Soy Sauce, Mirin, Onion, Chicken
Oyakodon is a comforting and delicious Japanese rice bowl dish that consists of chicken and eggs simmered in a flavorful sauce and served over a bowl of steamed rice. The name “oyakodon” translates to “parent and child bowl” in Japanese, which refers to the use of both chicken and eggs in this dish. This dish is a popular choice for a quick and easy meal, and it’s also commonly found in Japanese fast-food chains. Let’s learn how to make this tasty and satisfying dish at home.
The Importance of Dashi in Japanese Cooking
Dashi is considered the backbone of Japanese cuisine, providing a deep and savory flavor to dishes. It is made from simple and natural ingredients, namely kombu (dried kelp) and katsuobushi (dried and smoked bonito flakes). These ingredients are rich in glutamic acid, which is responsible for the umami taste in dashi. Umami is the fifth basic taste, along with sweet, salty, sour, and bitter, and it translates to a pleasant and savory taste. Dashi not only enhances the flavor of dishes but also adds depth and complexity to them.
Making Dashi: The Traditional Method
The traditional method of making dashi involves steeping kombu and katsuobushi in water and then straining out the solids. This results in a light and clear broth, known as ichiban dashi, which is commonly used in soups and sauces. The key to making a flavorful dashi is to use high-quality ingredients and to steep them for the right amount of time. Kombu should be steeped for about 30 minutes and katsuobushi for 5 minutes to extract the maximum flavor.
Enhancing Dashi: Variations to Try
While the traditional method of making dashi is the most common, there are variations that can add different layers of flavor to your dishes. One popular variation is niboshi dashi, which uses dried sardines instead of bonito flakes. This results in a stronger and more pungent flavor, perfect for robust dishes like stews and hot pots. Another variation is shiitake dashi, which uses dried shiitake mushrooms. This dashi has a rich and earthy flavor, making it a great base for vegetarian dishes.
Conclusion
Dashi is an essential element in Japanese cooking, providing a unique and delicious taste to dishes. With its simple ingredients and versatile uses, it is a must-have in any Japanese pantry. Now that you have a better understanding of dashi, it's time to try making it yourself and experience the difference it can make in your cooking. So, next time you're cooking up a Japanese dish, don't forget to start with a flavorful and authentic dashi.
