Dishes made with dashi
Many popular Japanese dishes are made using dashi; these include miso soup, akadashi (blended red miso), nikujaga (meat & potato stew), osuimono (clear broth), chawanmushi (steamed savoury egg custard), nabemono (hot pots dishes), and takikomi gohan (mixed rice). Dashi can also be mixed with the Japanese flavouring kaeshi to make either a dipping sauce or a soup for soba (buckwheat noodles), as demonstrated in the ‘Flavourings: Kaeshi' episode of the Essentials of the Japanese Kitchen series.
At AKIRA restaurant, dashi is used in dishes such as chawanmushi, wanmono (dishes served in a bowl, typically soups), ramen, and others. Vegan dashi, made with kombu and dried tomatoes, is used in the miso soup and in the bento box nimono (simmered dishes).