Dashi Infused Tomato Sauce

Hondashi Stock Dashi Sauce Pasta Tomato

This is a type of sauce you’d have on your go-to list because it’s easy, flavourful and pairs well with most dishes. The dashi stock granules used is derived from bonito flakes (dried skipjack tuna) and what you need to know is that it doesn’t add a fishiness to the dish, perhaps if you must, it adds a seafood like characteristic but a flavour profile that leans more to an unrecognizable sweet, smoky and umami-like taste. I adore it. It is one of those flavour enhancers you’d want to add to every dish so watch out – similar to the likes of Siracha!

Recipe Video Below

The brand I use is called Hondashi and I buy mine from my local Asian Supermarket with all the other ingredients I use to stock up for Ramen Night. This dashi stock is also used in my ramen broth recipe so go check that out if you’d like – Easy Miso Ramen. Hondashi is the name brand I buy but Dashi, in general, can be derived from bonito flakes, kelp and/or shiitake mushrooms so there are lovely vegetarian/vegan stock options that fall under the “dashi” umbrella that you can use.

Miso Ramen Easy The Big Tasty Bite

Notes: Below I’ve listed the recipe using the sauce in a simple pasta I love making BUT if you’re only interested in the sauce then skip steps #1, #5, #6 and #7. Also, please note that it doesn’t matter if your garlic or chillies aren’t finely chopped as we’ll be blending it with a stick blender. This also means you shouldn’t worry if you only have whole canned tomatoes and not crushed, just slightly break them apart seeing this will make blending easier. I use a stick blender to puree the sauce which you don’t have to do I just prefer a smoother texture and I feel like the flavour intensifies once blended. If you only have access to a normal smoothie blender then I’d recommend you wait for the sauce to fully cool down before blending it otherwise you’ll have sauce exploding all over your kitchen and you feeling like you’re in an episode of Dexter. *and… scene*

Dashi Infused Tomato Sauce

  • Servings: 4-6
  • Difficulty: Easy
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  • 4 tbsp olive oil
  • 2 large chicken fillets, skinless and deboned
  • 5 garlic cloves, crushed
  • 1/2 tbsp rosemary
  • 800g crushed tomatoes, canned
  • 1 tbsp brown sugar
  • 1 tbsp Hondasi stock granules
  • 200ml heavy cream
  • 500g pasta of choice
  • Pinch of Salt
  • Grated parmesan for garnishing


  1. Add the olive oil to a large saucepan and bring to medium-high heat. Add the chicken fillets and brown on each side until fully cooked. Once they’re ready, set aside until step #5.
  2. In the same saucepan add the crushed garlic, diced green chillies and rosemary. Saute on medium heat for about 2 mins or until they start to change color.
  3. Add the crushed canned tomatoes, ml water, brown sugar and Hondashi stock granules. Stir well and allow to lightly simmer uncovered until reduced by 1/3rd.
  4. Remove the sauce from the heat and use a stick blender to puree the sauce until smooth and add a good pinch of salt.
  5. Roughly shred the cooked chicken fillets by hand and add to the sauce. Mix and set aside.
  6. Fill a medium-sized saucepan with warm water, add a good amount of salt. Add your pasta to the water that’s reached a rolling boil. Cook the pasta until al dente even less to ensure you give the pasta some time to soak up the sauce and still have a bite to it. No one likes overcooked pasta. Remember to keep a cup of the pasta water aside once the pasta has cooked.
  7. Add the cooked pasta and 1/2 cup pasta water to the sauce and mix well. Allow the pasta to stand for 5-10mins before serving. Garnish with Parmesan cheese and enjoy!

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