leftover dashi uses

[Lady_Tenar]

I have almost a quart of homemade dashi leftover from when I made hot soba the other day. It's sitting in my fridge and I'm trying to decide what to do with it. I can always just make more soba or udon or some miso soup, but does anyone have any more creative ideas about what to do with it?

[joonjoon]

Make tsuyu with it. It goes great on everything..,my personal favorite is salmon and veggies with tsuyu.

[oferl]

Different combos of Dashi+a bit of miso+sake+excellent soya+ponzo etc.. it is a great marinade.. I ate exceptionally good cod fish or braised veal rib meat that was cured in such marinades and then slow cooked/seared in pan according to the ingridient etc..

[janniecooks]

While dashi uses are limitless, dashi's life is not . It is not a stock that keeps well. Use it quickly, it is best if freshly prepared for each occasion. It can be refrigerated as long as two days.

That said, dashi is a cornerstone of Japanese cooking--the Japanese equivalent of our meat stocks. It is used as the cooking stock for many meat, poultry and fish dished and it becomes a soup itself with garnishes added. Asking for suggestions for leftover dashi is like asking for suggestions for leftover chicken stock - pretty much unlimited and depends on your tastes, your pantry, your cooking skills and your desire or propensity to cook!

[Lady_Tenar]

I'm sure that's true, it's just that I'm not nearly as familiar with Japanese cuisine as I am with any cuisine where you'd find chicken stock. That's why I'm asking--some of these heartier dishes sound really appealing for winter!

[BigSal]

Like MoGa indicated, the uses for dashi are limitless. Some specific recipes that you could try in addition to what MoGa mentioned (of them oden is a favorite) are rice bowls like gyudon (beef and onion), oyakodon (chicken and egg), tataki gobo (burdock root), shiraae (tofu dressing/salad), chawanmushi (steamed egg custard), daikon no nimono (simmered turnip), horenso no ohitashi (spinach steeped in dashi) , kamaage udon (noodles in a dipping sauce made with dashi and soy and sesame seeds- dipping sauces can used with hot or cold soba too).

[MoGa]

It's hard to be specific without knowing the strength of your dashi. You could aways freeze what you have in small blocks otherwise there are tons of applications. It can be added to stews and soups you might be already planning on making or there are warming winter recipes like nikkujaga, or nabe or oden or add it to an omelet to make it juicy, or just add it to some fried vegetables and protein and pour over rice (a particularly fine recipe for this is here: http://www.japanesefoodreport.com/200... it may serve as inspiration
)I find dashi to be the most versatile of all the stocks and condiments I use so it's hard to narrow down suggestions.