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Recipes with dashi stock

4 recipes that use dashi stock, with photos, step-by-step instructions and cook times. The quickest, Oyakodon, takes 25 minutes. It is most often cooked with soy sauce, egg and mirin.

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Oyakodon

The name means 'parent and child bowl', a gentle joke about cooking the chicken and the egg together. A Nihonbashi chicken restaurant in Tokyo says it first served the dish in the 1890s, and today it is a staple lunch in soba shops, office canteens and home kitchens all over the country. Thigh meat and sliced onion simmer briefly in sweet soy dashi, then beaten egg goes in and is taken off the heat while still soft and glossy. Everything slides onto a bowl of hot rice so the sauce seeps into the grains. Chef's tip: beat the eggs with just a few strokes of chopsticks, leaving streaks of white and yolk, as that marbled look and silky texture is what you're after.

25 minChicken
by KrazyBadal 0 views

Katsudon

Japanese students often eat a bowl of katsudon the night before a big exam, because 'katsu' sounds the same as the verb 'to win'. Soba restaurants, set-meal shops and train-station stands all over Japan serve it, and it is a favourite takeaway lunch too. A panko-crusted pork loin cutlet is fried until golden, sliced, then simmered for a minute with onion and egg in sweet soy dashi. The top of the crust stays crunchy while the underside soaks up the sauce. Chef's tip: snip the fat along the edge of each cutlet in three or four places before breading, so the meat stays flat in the oil and cooks evenly.

40 minMeat
by KrazyBadal 0 views

Takoyaki

Walk through Dotonbori in Osaka on any evening and you'll see cooks flicking dozens of batter balls around a cast-iron plate with metal picks. Stalls in the city have sold them since the 1930s, and they turn up at every summer festival, eaten from a paper boat with a cocktail stick. The outside is crisp, the inside almost molten, with a chewy piece of octopus at the centre. You need a takoyaki pan, either a stovetop cast-iron one or an electric plate. Chef's tip: fill the cups right to the top and let the batter flood across the whole plate, as the overflow is what you fold in to make each ball round.

40 minSnacks & Starters
by KrazyBadal 0 views

Nikujaga

Two naval port towns, Maizuru near Kyoto and Kure near Hiroshima, both claim nikujaga was first cooked in their navy galleys. Whatever its start, it became the dish many Japanese people think of as mum's cooking, simmered on autumn and winter evenings and served with rice and miso soup. Thin slices of beef, chunks of potato, onion and carrot cook gently in dashi seasoned with soy and sugar until the potatoes are tender and soaked with flavour. Families in eastern Japan often use pork; in the west, beef is usual. Chef's tip: cover the stew with a circle of baking paper with a small hole in the middle (an otoshibuta, or drop lid), so the small amount of liquid bastes everything evenly.

40 minMeat
by KrazyBadal 0 views

Goes well with dashi stock