肉のだし (niku no dashi) is a Japanese broth made from meat, typically using ingredients like beef, pork, or chicken. This flavorful stock serves as a base for various dishes, enhancing their taste and depth. It is often used in soups, stews, and sauces, providing a rich umami flavor. To prepare 肉のだし, the meat is simmered with water and sometimes combined with vegetables, herbs, or spices. The cooking process extracts the flavors and nutrients from the meat, resulting in a savory liquid. This broth can be enjoyed on its own or as a key component in traditional Japanese cuisine, such as in ラーメン or おでん.