5475 concentrated dashi Recipes

dashi (bonito fish stock), mirin (sweet rice wine for cooking), soy sauce

cold water, giant dried kelp , about 10 x 3 inches (kombu), dried bonito flakes (katsuo bushi)

cold water, sheet kombu seaweed , 3 to 4 inches square wiped clean with a damp cloth and soaked in cold water in the refrigerator over, dried bonito flakes

dashi stock, mirin, soy sauce, sugar, grated daikon radish (optional)

dashi stock, light miso, sugar, tofu cakes deep fried bean curd, thinly sliced (kamaboko) or 2 small cake, deep fried fish paste thinly sliced (kamaboko), fresh tofu , cut into cubes, scallions, chopped, shrimp, cooked and peeled

dashi, sliced lemongrass, julienned galangal or ginger, cilantro leaves, habanero pepper , seeds removed and thinly sliced, fish sauce, freshly squeezed lime juice, us farm-raised catfish fillets, cut into 1-inch pieces, coconut milk

dashi (instant flakes ), fatty ham, thinly sliced, sake, mirin, red miso, white miso, carrot, trimmed, peeled , sliced crosswise on the bias, and blanched, daikon radish, peeled , halved lengthwise, sliced crosswise, and blanched, waxy potato, peeled , halved lengthwise, sliced crosswise and blanched, yellow onion, peeled , halved lengthwise, sliced crosswise, and blanched, firm tofu, cut into 2 inch cubes, shiitake mushrooms, stemmed and caps halved, enoki mushrooms, trimmed, fried tofu, cut into 1 1/2 inch pieces (abura-age ), head napa cabbage, cored and cut into large pieces, chives, steamed short-grain rice (optional) or 1 lb udon noodles (optional), eggs, lightly beaten (optional)

dashi, shoyu, mirin (japanese sweet cooking wine), dried fish flakes (katsuobushi), rice vinegar (su, for soba zuyu only), tangerine zest, skin shaved (for soba zuyu only), red pepper flakes (optional)

dashi, shoyu (japanese soy sauce), mirin, green tea soba noodles, sesame seeds, spring onions , sliced at an angle, pickled ginger, to serve, grated daikon radish, to serve, wasabi paste, to serve

dashi stock, sesame oil, boneless pork chop, cut into small pieces, fresh ginger (1 inch), vegetable oil, onion, cut into 1/2 inch dice, garlic or 1 clove, minced, daikon radish , sliced julienne (2 inches), burdock root , if available, taro root , if available, carrot , sliced julienne, white miso, brown miso, frozen corn kernel, thawed drained, fresh ramen noodles (figure about 1/2 lb noodles per bowl), fresh unsalted butter (do not use margarine), bean sprouts (garnish ), green onion, thinly sliced (garnish ), red pepper flakes, cooked ground pork

dashi, sugar, mirin, miso (i used 1/4 cup red and 1/4 cup white ), cornstarch, white pepper (optional), japanese eggplants , cut in half lengthwise (or 2 chinese or italian eggplants), vegetable oil, for brushing, sesame seeds

konbu (approximately 5 by 6 inches), bonito flakes, cold water

cold water, kombu , wiped with a damp cloth, shaved dried bonito flakes (0.88-oz/25 g)

dashi, maitake mushrooms , prepped, tamari, honey, organic miso (yellow , shinshu-miso), peeled ginger, sliced green scallions, soft tofu