Summer Stir-Fries to Brighten Your Day

Summer heat has a way of draining your energy. Some days, even the thought of cooking—or sitting down to a meal—can feel like a challenge.

That's when a quick stir-fry can make all the difference. In just a few minutes, simple ingredients are transformed into a flavorful dish filled with the comforting aroma and deep umami of dashi. It's the kind of meal that gently brings your appetite—and your spirits—back.

Dashi Curry Stir-Fry with Corn and Chicken

Sweet corn, tender chicken, and the warm aroma of curry come together in this quick dashi stir-fry. Dashi and curry make a naturally delicious pair, and when the gentle sweetness of corn meets the fragrant spices of curry powder, the combination somehow brings your appetite back.

It’s a flavor the whole family can enjoy, especially children. For the grown-ups, the savory curry notes also pair beautifully with a cold glass of beer.

If the corn is difficult to cut, microwave it for 1–2 minutes first to soften the cob. Then simply dig in and enjoy every bite. It’s an easy dish made for warm summer evenings.

Ingredients (Serves 2)

• 1 ear corn
• 1 chicken thigh
• [A] 1 packet Kayanoya Original Dashi Stock Powder (remove from the packet)
• [A] 2 tsp curry powder
• [A] 1 tbsp sake
• 2 tsp vegetable oil

Instructions

1. Cut the corn into 4 sections while keeping the cob attached, then cut each section lengthwise into 4 wedges. Cut the chicken into bite-sized pieces.
2. Heat the vegetable oil in a frying pan over medium heat. Add the chicken, then the corn, and cook until lightly browned. Add [A] and stir to coat everything evenly.

Tangy Cucumber, Tomato & Egg Stir-Fry

Cucumbers are a summertime staple—crisp, refreshing, and always nice to have in the refrigerator. But if you've only ever enjoyed them raw, why not try something different?

Stir-fried cucumbers may sound surprising, and adding vinegar to a stir-fry even more so. But both are common in Chinese cooking. In fact, stir-fried cucumber and egg has long been a beloved home-style dish.

Once cooked, the sharpness of the vinegar mellows into a gentle tang that pairs beautifully with the rich umami of dashi, creating a light yet satisfying dish.

Be careful not to overcook the cucumbers, as they'll release too much moisture. A quick stir-fry is all it takes to keep them crisp and delicious.

Ingredients (Serves 2)

• ⅓ English cucumber
• 1 tomato
• 3 eggs
• 1 red chili pepper, thinly sliced into rings
• [A] 1 packet Kayanoya Original Dashi Stock Powder (remove from the packet)
• [A] 2 tbsp rice vinegar
• [A] 1 tbsp mirin
• 2 tbsp sesame oil

Instructions

1. Cut the tomato into wedges. Halve the cucumber lengthwise, then slice it diagonally into bite-sized pieces.
2. Heat the sesame oil and red chili pepper in a frying pan over high heat. Add the tomato and cucumber, and stir-fry briefly.
3. Pour the beaten eggs into the pan. Once they begin to set, gently fold everything together. Add the combined [A] and stir-fry briefly until evenly coated.

Thai-Inspired Squid & Pineapple Stir-Fry

When the weather is hot and humid, bring a taste of the tropics to your table. This stir-fry is inspired by the bold flavors of Thai gapao, a beloved dish known for its fragrant garlic, chili pepper, and aromatic herbs.

In this recipe, tender squid and sweet-tart fresh pineapple come together with the rich umami of Kayanoya Dashi to create a stir-fry that's both spicy and deeply flavorful. Finish with torn shiso leaves for a fresh, aromatic touch.

This refreshing stir-fry is perfect for a warm summer afternoon or after a long day. Pair it with a glass of chilled lemongrass tea for a light, refreshing meal.

Ingredients (Serves 2)

• 5.3 oz (150 g) squid
• 3.5 oz (100 g) fresh pineapple
• 1 garlic clove
• 1 red chili pepper
• [A] 1 packet Kayanoya Original Dashi Stock Powder (remove from the packet)
• [A] ½ tsp light soy sauce
• [A] 1 tbsp sake
• 6 shiso leaves
• Olive oil, as needed

Instructions

1. Heat the olive oil in a frying pan over medium heat. Add the squid, sliced into rings, the pineapple, cut into bite-sized pieces, the thinly sliced garlic, and the whole dried red chili pepper. Stir-fry until the squid is just cooked through.
2. Add [A] and stir to coat evenly. Remove from the heat, add the torn shiso leaves, and gently toss to combine.

Crispy Pork & Eggplant with Sweet and Sour Dashi Glaze

Each of the stir-fries we've featured so far has its own way of bringing back your appetite, and we'd like to end with one more favorite: Crispy Pork & Eggplant with Sweet and Sour Dashi Glaze.

Eggplant is one of summer's signature vegetables, and stir-frying brings out its wonderfully tender, silky texture. Paired with crispy pork belly and coated in a sweet and sour dashi glaze, every bite is filled with rich umami and a gentle tang that's especially satisfying after a long day.

The key is to stir-fry everything quickly over medium-high heat before the eggplant releases too much moisture. It pairs just as well with steamed rice as it does with chilled somen noodles, and it's satisfying enough to serve as a side dish on its own. It just might give you the little boost you need to get through a hot summer day.

Ingredients (Serves 2)

• 3.5 oz (100 g) pork belly
• 7 oz (200 g) eggplant
• [A] 1 packet Kayanoya Original Dashi Stock Powder (remove from the packet)
• [A] 1 tbsp soy sauce
• [A] 1 tbsp rice vinegar
• [A] 1 tbsp sugar
• [A] 1 tbsp water
• 1 tbsp vegetable oil

Instructions

1. Heat the vegetable oil in a frying pan over medium heat. Add the pork, cut into bite-sized pieces, then the eggplant, cut into irregular bite-sized pieces. Stir-fry until lightly browned.
2. Add the combined [A] around the edge of the pan and stir-fry quickly to coat everything evenly.

Cooking can feel like a challenge in the heat of summer. But with the rich aroma and umami of dashi, creating a satisfying meal may be easier than you think. And sometimes, that one simple dish is enough to carry you into tomorrow with a little more energy.

We hope these recipes can be a small, comforting way to take care of yourself this summer—without pushing yourself too hard in the kitchen.