What To Do With Dashi Stock? 8 Best Recipes Using Dashi

by Joost Nusselder | Updated:  August 20, 2022

17 easy recipes anyone can make...

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When was the last time you’ve tasted a dish that had all the distinctive flavors and it instantly became your favorite meal?

A few moments in your life you say? I know exactly what you mean!

In this article, we’re going to talk about the Dashi stock (broth) that brings out the best in almost every meal you mix it with.

Best Dashi Recipes to Try at Home

Miso soup with dashi-infused miso
If you're wondering how to make miso soup with dashi, here’s a recipe you'll want to try!
Check out this recipe
Dashi infused miso soup with wakame
Kamaboko Ramen Recipe (Narutomaki)
Delicious and very flavorful ramen noodle soup using Chinese five spices for seasoning and my favorite, the narutomaki kamaboko fish cakes.
Check out this recipe
Kamaboko in ramen recipe
Agedashi tofu recipe
Delicious tofu soup recipe using dashi stock for extra umami flavor.
Check out this recipe
Agedashi tofu recipe
Chawanmushi (Japanese Egg Custard)
Chawanmushi is one of those recipes that uses dashi to make a delicious broth, only this time it's a little thicker in texture, like a Japanese custard.
Check out this recipe
Chawanmushi (Japanese Egg Custard) recipe
Pork Belly Udon Soup
Pork belly just melts in your mouth, and the juices melt away in the dashi broth. Delicious!
Check out this recipe
Pork Belly Udon Soup recipe
Authentic & Healthy Oyakodon recipe
For this recipe, all you need in terms of utensils is a saucepan or special oyakodon pan and a rice cooker. The recipe is easy to make and takes approximately 30 minutes. You might already have all the ingredients in your freezer, fridge, or pantry.
Check out this recipe
Oyakodon recipe (Chicken & egg bowl) with the secret to perfect rice recipe
Authentic okonomiyaki aonori and pickled ginger recipe
Delicious savory Japanese pancakes you can top with a lot of your favorite meats and fish!
Check out this recipe
Easy Okonomiyaki recipe you can make at home
Ten don donburi tempura with shrimp, eggplant, & renkon
This is one of the easiest ten don recipes out there with crispy golden brown tempura shrimp and eggplant. Delicious! Don't worry if you don't have all of the ingredients, as you can substitute some of the vegetables with other ones if you want.
Check out this recipe
Tempura donburi with crispy shrimp recipe
Takikomi Gohan Japanese Dashi Rice
For this recipe, I’m using chicken and aburaage tofu, as well as gobo (burdock root). If you can’t find burdock root, use a root vegetable like parsnip. Burdock root has an earthy yet bittersweet flavor, but you can skip it and use other veggies you like.
Check out this recipe
Chicken takikomi gohan recipe

Also read this post on making the Dashi from scratch if you’re into that (and some easy dashi and vegan dashi substitutes to try)

Dishes explained

Miso Soup

Favorite Asian Recipes
Favorite Asian Recipes

The first and most obvious use for dashi stock is to use it to make miso soup. There aren’t many ingredients in miso soup, but the dashi stock is one of the most important ones to include. Even if you left out the dashi but included the miso paste, your miso soup would not have the incredibly rich umami that dashi stock gives it.

If you like a good miso soup but don’t have the time, here’s a great miso breakfast recipe you can make in minutes


Yes, there are a lot of ramen recipes out there that make use of dashi. Like miso soup, ramen benefits from using dashi stock to make an incredibly delicious and savory soup. This does, however, exclude most conventional instant ramens that you would find in a grocery store since those are just dehydrated ramen noodles that require hot water and nothing else.

There are actually a lot of different ramen broth types you could try, you should read it if you have the time.


Moving on from soup, another example of something you can make with dashi stock is nikujaga. Nikujaga is a type of beef stew that is the Japanese equivalent of a beef and potato type of stew. Other vegetables can be added in as well. Then all the ingredients are cooked in delicious dashi stock.

Dashi stock and sauce

Dashi stock is often used in a lot of sauces. For example, one of the main ingredients in making the sauce for okonomiyaki is dashi. Since dashi is known for being very savory, it makes sense to use it in any sauce that would pair well with a savory dish. It is practically a match made in heaven when used for a sauce!

Simmer down!

Though it isn’t technically a recipe, a common technique in Japanese cooking is to simmer vegetables and fish when you are cooking them. Cooking food in dashi is a great way to infuse your dish with the savory and delicious umami that dashi is known for. This also includes cooking a block of tofu in dashi.

Agedashi Tofu

Speaking of tofu, there is another use for dashi when it comes to cooking a filet of tofu. With this recipe, you can make a delicious dashi gravy that you pour after a fried block of tofu. With the warm dashi poured over the tofu, each bite will melt in your mouth into a puddle of savory and delicious flavors.


Bowl meals are a popular dish in Japan, and this is another kind of meal that can be made by using dashi stock. For oyakodon (delicious recipe here!), you take a bunch of ingredients like chicken, scallion, and other vegetables and simmer them in dashi stock. The dashi coated ingredients are then poured over a bowl of rice and then served.

Like the agedashi tofu, this is an incredibly unique way to use the dashi stock in a way other than making a soup.

Chicken mizutaki

Another popular type of meal that uses dashi stock, especially during the colder months in Japan, is chicken mizutaki and other similar hot pot recipes. Hot pot recipes are unique because they are usually cooked in a large standing pot right on the dining table itself. You take a bunch of ingredients and cook them in dashi stock.

In the case of chicken mizutaki, you cook chicken, tofu, Chinese cabbage, mushrooms, and leek in several cups of dashi stock. Though these dashi stock-based hot pot recipes can be enjoyed on your own, it is often the kind of thing you would eat with friends and family.

What is Dashi?

Dashi (出汁 in Kanji and だし Katakana) is a class of soup and cooking stock used in Japanese cuisines.

Dashi is the foundation of miso soup, for clear broth, noodle broth and various kinds of stews that help enhance umami.

Umami is one of the five basic tastes that our taste receptors resonate with instantly.

This makes Dashi a very rare discovery that is also a key component for many kinds of recipes.

Dashi is also important in creating the batter (flour-based paste) of grilled foods such as takoyaki and okonomiyaki.

Dashi also has other names like sea stock or vegetable stock and is actually an all-purpose vegetable-fish broth.

It is the kombu (sea kelp) that is the primary ingredient for Dashi, which has been dried and cut into thin long sheets and is what causes the umami flavors of the miso soup to concentrate.

Also read: can I freeze okonomiyaki once I’ve cooked it? Look out for the batter!

3 recipes using dashi stock

In order to further enhance the Dashi stock smoky katsuobushi, shavings of dried, smoked, and sometimes fermented skipjack tuna or bonito is added.

Dried mushrooms and sometimes even dried sardines are added to the stock as well which really elevates the Dashi stock to new heights!

If you want to learn more about Japanese cuisine, check out my extensive list of the best cookbooks available

At the heart of Japanese cuisine

As you can see, there are many uses for dashi stock beyond the standard examples of miso soup and ramen. Dashi has been used for a very long time in Japan, so it is no surprise that so many dishes developed around the use of it.

It is a clear demonstration of how incredibly versatile this ingredient is since it can be used in so many different ways and be a critical part of a lot of recipes.

If you are ever looking for a recipe that makes the most out of dashi stock and its rich umami content, then give one of the above items a try.

Read more: what is katsuobushi and how do I use it?

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.