I came up with this when I made a Japanese-style dashi for chicken soup stock for my ramen noodles It's delicious!The amount of 'dashigara' (leftover kombu and bonito flakes from making dashi soup stock) is not precise. Adjust the amounts depending on your leftover dashigara.I use roughly shaved dried bonito flakes, which have a strong taste and give a nice flavor.If you prefer it sweet, add about 1/2 teaspoon sugar to taste. Recipe by TetoNZ

Make tasty furikake from bonito flake dashi-gara (leftover from making dashi)!This recipe is actually not about thriftiness. it's about making a delicious treat! There's no need to buy furikake!This is a great way to use leftover bonito flakes from making dashi!The flakes will burn instantly if roasted on high heat. Keep the heat low!Do not roast until crisp. Allow it to dry naturally to a crumbly finish. Recipe by Cooking S Papa

This is a chilled ochazuke dish that can be easily eaten on a hot day. It is delicious made with just cold tea, but it tastes even better with dashi stock granules.Make sure to rinse the warm rice quickly in water, remove the stickiness, and thoroughly drain. You can use barley tea, roasted green tea, or oolong tea instead . Green tea is good because it isn't bitter (This time I used bottled green tea that was on sale). Recipe by Erueru286

You could add other ingredients such as burdock root, carrot, green peas, mitsuba, or fresh shiitake mushrooms to bulk up the dish.You could replace the hon-mirin with a combination of 2 teaspoons of sugar and 5 teaspoons of dashi stock granules.For the dashi stock, combine 3 cups of water (600 ml) and a little more than a teaspoon of dashi stock granules (4 g).You could leeks but I prefer onions because they absorb the dashi seasoning.Softening the chicken with hon-mirin would tenderize the meat more than mirin due to the high alcohol content.Hon-mirin would impart an umami flavor to the meat, but sugar gives it a simpler flavor.Cook in the order of the dashi stock seasoning, onions, chicken + shiitake mushrooms, egg (medium), and egg (medium). Recipe by Kokoacchi

The chestnuts were a bargain find.The first thing I thought of was chestnut rice.This rice is flavored lightly in order to enjoy the delicious natural taste of the chestnuts. Recipe by Mikoobachan

I make this every year when chestnuts are in season. It's a standard in our house.It's easier to peel warm chestnuts that's already boiled or cooked. If you don't have a dashi stock bag, you can just use dashi powder or dashi soup you have. Recipe by handmadecafe

I wanted to recreate my mother's recipe... I've been experimenting every autumn, so I hope it tastes like hers.-You may doubt adding sugar, but his enhances the sweet flavor of the chestnuts and also improves the taste.-When peeling chestnuts, remove the outer skin while it's warm and then peel the inner skin. This might make things easier. For 2 rice cooker cups' worth. Recipe by Ami

I made my own version of my mother's recipe. We always make this in our house in autumn.If you use mochi rice, use less water. The chestnuts were quite large, so I cut them in half. For 4 servings. Recipe by Atokaraatokara

I collected a lot of chestnuts when I went chestnut gathering. I remembered the chestnut rice that my mother used to make for me.Mind you don't mix it too much once it's done, because the chestnuts will fall apart. Just give a quick mix! Recipe by Yumina

A seasonal dish to enjoy.The fragrance improves if you add a little soy sauce! For 6 servings. Recipe by Moakun

I was craving delicious chestnut rice that made the most of the natural flavor of the chestnuts. That's why I used very few condiments.You only need salt and sake for the seasoning!If you soak the unpeeled chestnuts in lukewarm water, the outer skins will be easier to peel. For 2 rice cooker cups' worth (360 ml). Recipe by To-mi mama

I wanted to make easy chestnut rice after I received tons of chestnuts from my co-worker Ms. S...Just watch out for the water level! Maybe that's the only hint. If you'd like, add some black pepper while it's cooking! For 2 servings. Recipe by Silvy1978