How to Make All-Purpose “Dashi Oil” with Vegetable Dashi

Previously, we shared a recipe for “Dashi Oil,” made by combining Kayanoya Original Dashi with olive oil and using it to marinate ingredients.
That got us thinking: “What if we tried a different dashi?” or “What if we used a different oil?” Curious to explore other combinations, we decided it was time for Part 2. This time, Kayanoya’s culinary team made Dashi Oil with Vegetable Dashi.

With Vegetable Dashi Oil, the flavor and aroma of the vegetables really come through. Here are some of our favorite ways to use it.

First, Make the Vegetable Dashi Oil

It couldn’t be easier to make—simply add the contents of a dashi packet to warmed oil. This time, we paired Vegetable Dashi with two different oils: olive oil and rice bran oil.

Vegetable Dashi is made with five Japanese-grown vegetables—onion, garlic, celery, carrot, and cabbage. As their concentrated umami and richness infuse the oil, the aroma is simply irresistible.

Vegetable Dashi can burn easily, so be careful not to overheat it. Turn off the heat before adding the contents of the Vegetable Dashi packet.

How to Make Vegetable Dashi Oil

Ingredients

• 1 cup (250 ml) olive oil or rice bran oil
• 1 packet Kayanoya Original Vegetable Stock Powder

Instructions

1. Pour the oil into a saucepan and heat to 340–355°F (170–180°C).
2. When small bubbles begin to rise, turn off the heat.
3. Open the Vegetable Dashi packet, add the contents to the oil, and stir well.
4. Let cool, then refrigerate. Use within 5 days.

* The amounts and instructions are the same whether using olive oil or rice bran oil.

A Simple Salad with Vegetable Dashi and Olive Oil

The flavor of olive oil pairs beautifully with the umami and natural sweetness of Vegetable Dashi. With all that flavor infused into the oil, simply toss it with fresh vegetables for an easy, flavorful dish.

First up is a Peperoncino-Style Potato Salad. Julienne the potatoes and soak them in water, then briefly boil and drain well. Toss with Vegetable Dashi Oil, and it’s ready to serve. Use 1 tablespoon of Dashi Oil for 2–3 potatoes.
The potatoes stay pleasantly crisp, while the oil gives them a mellow richness. The savory aroma of the dashi makes this simple salad hard to resist.

Next, cut an avocado into bite-size pieces and toss with Vegetable Dashi Oil and lemon juice for a simple Avocado Salad. Use 1 tablespoon of Dashi Oil for 1 avocado, then squeeze fresh lemon juice over it to taste just before serving.
Simply coating the avocado with Dashi Oil adds a bright, aromatic note to its natural richness.

Enjoy them as salads on their own, or tuck them into sandwiches. Since the vegetables are simply tossed with the Dashi Oil, you can still enjoy their natural textures.

Marinated Vegetables with Vegetable Dashi and Rice Bran Oil

For our second version, we made Vegetable Dashi Oil with rice bran oil. You can also try it with other oils you have on hand, such as vegetable or canola oil. Rice bran oil has a more neutral flavor than olive oil, making this version especially versatile for a wide variety of dishes.

Make an easy side dish by marinating vegetables in the Dashi Oil, which leaves them tender and glossy. Slice the vegetables thinly so they absorb the flavor in just a few hours. Prepare them by midday, and they’ll be ready by dinner.

Thinly slice the cucumber into rounds, sprinkle with salt, and let sit for 5 minutes. Squeeze out the excess moisture well, then marinate in Vegetable Dashi Oil. A resealable bag works especially well, as it allows you to marinate the cucumber with just a small amount of oil.
Add grated garlic, white sesame seeds, and shredded chili pepper to turn it into Cucumber Namul—a refreshing side dish that pairs well with any meal.

For the daikon, sprinkle with salt, squeeze out the excess moisture, then marinate in Vegetable Dashi Oil with finely chopped lemon. The citrus adds a light, refreshing flavor. For a more salad-like version, try adding fruit such as grapefruit, persimmon, or apple to the marinated daikon.

Just Marinate and Cook for an Easy Main Dish

Here are two main dishes you can prep ahead by cutting and marinating all the ingredients together. Once that’s done, all you have to do is cook and serve, making them perfect for entertaining.

Best of all, the Vegetable Dashi adds so much flavor that no additional seasoning is needed. These dishes should be a hit with kids, too.

Beef and Vegetable Stir-Fry is an easy dish—simply marinate the ingredients in Vegetable Dashi Oil made with rice bran oil, then cook. Its savory, full-bodied flavor pairs especially well with rice.

How to Make Beef and Vegetable Stir-Fry

Ingredients (2 Servings)

• 5.3 oz (150 g) thinly sliced beef
• 1/8 kabocha squash
• 1/2 onion
• Vegetable Dashi Oil (made with rice bran oil), as needed

Instructions

1. Cut the beef into bite-size pieces, thinly slice the kabocha squash, and cut the onion into wedges.
2. Place everything in an airtight container and pour in enough Vegetable Dashi Oil (made with rice bran oil) to cover. Refrigerate overnight to allow the flavors to meld.
3. Transfer everything, including the oil, to a skillet and cook until done.
   

Tip: Since the kabocha squash takes longer to cook, sauté it first, then add the remaining ingredients so everything cooks evenly.

Next is Roasted Chicken and Potatoes, made with Vegetable Dashi Oil prepared with olive oil. The chicken and potatoes are marinated with rosemary and lemon, then slowly roasted in the oven. The chicken comes out tender and juicy, while the potatoes are soft and fluffy.

How to Make Roasted Chicken and Potatoes

Ingredients (2–3 Servings)

• 1 boneless chicken thigh
• 1 potato
• 1 sweet potato
• 1/2 lemon
• 1 sprig rosemary
• Vegetable Dashi Oil (made with olive oil), as needed

Instructions

1. Cut the chicken, potato, and sweet potato into bite-size pieces. Cut the lemon into 1/2-inch (1 cm) half-moon slices.
2. Place everything along with the rosemary in an airtight container and pour in enough Vegetable Dashi Oil (made with olive oil) to cover. Refrigerate overnight to allow the flavors to meld.
3. Roast in a 400°F (200°C) oven for 15–20 minutes.

Endless Ways to Enjoy Vegetable Dashi Oil

Marinate cheese in Vegetable Dashi Oil made with olive oil, and you have a perfect snack to pair with wine. Toss the marinated cheese with cooked pasta and sauté briefly for a rich and flavorful Cheese Pasta.

“Why not try it in onigiri?” That idea led to Dashi Oil Onigiri. Toss tenkasu (tempura bits) with Vegetable Dashi Oil made with olive oil, mix them into steamed white rice, then shape into onigiri and wrap with nori. Each bite is packed with rich, savory flavor from the oil and dashi. They stay glossy even after cooling—and they’d be delicious grilled, too.

“What if we added some olives to the Vegetable Dashi Oil, too?” “Maybe marinating fish in it would make it more appealing to kids.” “If there’s any Peperoncino-Style Potato Salad left over, we could pan-fry it until nice and crisp.” The ideas just keep coming.

We hope you’ll have fun discovering your own ways to enjoy Dashi Oil, too.