What do I use dashi stock for?

Suggestions? It's a stock, so it's meant to be combined in a particular manner with something else. I know you can use it for udon, miso, and soba, but how do I use it and what other ways are there to utilize it. I have a huge bag of bonito flakes and kombu seaweed and I don't know what to do with it.What do I use dashi stock for?
To prepare Miso soup, you need to have dashi stock. In Japanese cooking, dashi stock is just like chicken stock or seafood stock or beef stock of the western cuicines. If you had tempura before, you know you serve tempura by dipping it in a light soy sauce mixture with grated daikon (raddish), dashi is the stock for preparing that light soy sauce mixture.



Here are the home-made recipe of dashi stock

http://www.bento.com/trt-basics.html



Here is the recipe of miso soup

http://www.bento.com/tr-miso.html



Here are some other recipes that they use dashi to give the flavour.



%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Oyako-don, Chicken and egg rice %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;

http://www.bento.com/tr-oyak.html



%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Tempura + Tempura Tsuyu (dipping sauce) %26gt;%26gt;%26gt;%26gt;%26gt;

http://www.bento.com/tr-temp.html



You may use the tempura tsuyu to sevre udon, soba, soumen as well.
Japanese cuisine.What do I use dashi stock for?
Dashi forms the base for miso soup. There are four types made from kelp, dried bonito, shitake mushroom, or dried fish. Dashi stock is the secret of Japanese cooking. To keep this strictly vegetarian, I omit the dried bonito flakes and substitute with soy bean sprouts and or mushrooms.

The four recipes;

Katsuo Dashi

4 cups water

1/2 cup katsuobushi (dried bonito flakes)

Put water in a pan and heat on medium heat. Just before the water boils, add katsuobushi flakes. When the water boils, stop the heat and strain the broth.



Konbu Dashi

4 cups of water

6 inches long konbu (Dried kelp)

Wipe the konbu with clean cloth to remove dirt. (Konbu shouldn't be washed.) Soak the konbu in the water in a pot for one to two hours. Put on low heat and bring the water to boil. Just before the water comes to a boil, remove the konbu. Now, you have a vegetarian soup stock for your cooking.



Niboshi Dashi

1/2 oz dried sardines

3 1/3 cup water

PREPARATION:

Gut niboshi and remove the head. Put niboshi in water in a pan and soak for 30 minutes to one hour. Put the pan on low heat and bring to a boil. Let it boil for a couple minutes, then stop the heat. Strain the broth. (this is the one most often used for miso soup)



Hoshi Dashi

4 cups water

4 large hoshi-shiitake (dried shiitake mushrooms)

PREPARATION:

Put water and hoshi-shiitake mushrooms in a pan and soak for 10 minutes. Heat the water and turn off the heat when the water comes to a boil. Let stand for 20 minutes and strain the broth.