5475 concentrated dashi Recipes

white fish fillet, boneless chicken, clams, shrimp, peeled and de-veined, chinese black mushrooms or 8 white button mushrooms, harusame noodles (clear filament noodles), spinach (trim off ends, boil lightly with cabbage), cabbage leaves, dashi or 4 cups fish stock, soy sauce, mirin, sake, lemon juice, rice vinegar, soy sauce, konbu, dashi or 5 tbsp fish stock, lemon slices, shichimi-togarashi , to taste

yuzu-ginger vinaigrette, yuzu, rice vinegar, soy sauce, sambal, grated ginger, minced garlic, canola oil, mirin or simple syrup, kosher salt to taste, ponzu aioli, mayonnaise, ponzu sauce to taste (dashi, yuzu, soy sauce; pre-bottled versions are available), tartare, sashimi grade ahi, cut into 1/8 inch dice, sweet or red onion, finely diced, japanese cucumber, finely diced, fresh chives, finely chopped, ikura (salmon roe) for garnish, micro shiso leaves for garnish, kosher salt, pickled cucumber, japanese cucumber, sliced into thin rounds, rice wine vinegar, mirin or simple syrup

frozen grape juice concentrate or 1 (6 oz) can tangerine juice concentrate or 1 (6 oz) can orange juice concentrate, thawed, powdered fruit pectin, water, sugar

red wine, cherry brandy, frozen orange juice concentrate, thawed, frozen lemonade concentrate, thawed, frozen fruit punch drink concentrate, thawed, frozen grape juice concentrate, thawed

chopped toasted walnuts, all-purpose flour, butter, melted, cream cheese, softened, sweetened condensed milk, frozen apple juice concentrate, thawed or 1/2 cup , plus 1/4 cup apple brandy, eggs, chopped peeled apple, apples , such as jonathan or 1 -2 medium golden delicious apple, cored and cut into thin slices, caramel topping

plain yogurt, canned crushed pineapple (packed in its own juice instead of packed in syrup), pineapple juice concentrate (concentrate, thawed ) or 1 (12 oz) can pineapple-orange juice (concentrate, thawed)

cold water, frozen tangerine juice concentrate or 2 (12 oz) cans orange juice concentrate, thawed, frozen grapefruit juice concentrate, sparkling water, chilled

blanched whole almond, semi-sweet chocolate baking squares, chopped (about 8oz), unsalted butter, icing sugar, frozen orange juice concentrate (i prefer the liqueur) or 3 tbsp orange liqueur (i prefer the liqueur), vanilla, icing sugar (optional) or finely chopped nuts (optional) or cocoa, for rolling (optional)

short-grain white rice (480g/1 lb. 1oz.), dried shiitake mushrooms, konbu dashi, konbu dashi, sake, chicken breasts, sheet thin deep- fried tofu, carrots, kikkoman soy sauce, salt, green peas (fresh , froze or canned)

prime quality beef, cut into paper thin slices, about 8 by 3-inches, shiitake mushrooms , wiped, trimmed and crisscrossed on cap with a knife, green onions, sliced diagonally into 2-inch lengths, spinach, washed and stems trimmed, tofu , about 10oz, cut into cubes, canned bamboo shoots, whole, washed , cut into 1/4-inch slices, basic dashi , recipe follows, or light beef stock, cold water, giant kelp, ( kombu ), dried bonito flakes, basic dashi, dark soy sauce, mirin, white vinegar to taste, combine the dashi , soy sauce, and mirin in a saucepan and bring to a boil. let boil for a few minutes to reduce by 1/3, then remove from heat and cool. stir in vinegar to taste. pour sauce into individual cups.

cooked short-grain white rice, sushi vinegar , recipe follows, dashi , recipe follows, light-colored soy sauce, eggs, beaten, grated fresh wasabi (* chef s note ), shredded nori (kizami nori), mitsuba leaves, minced , or chopped scallions or chives, for garnish, sake-mash vinegar (akazu), or regular white wine vinegar, rice vinegar, sugar, salt, dashi kombu , 4 by 6-inches, filtered spring water, loosely packed bonito flakes

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

apple juice concentrate, lemonade concentrate, orange juice concentrate, frozen limeade concentrate, cranberry juice concentrate, pineapple juice concentrate, water, sugar, pumpkin pie spice

water, corn syrup, frozen orange tangerine juice concentrate, thawed, frozen apple juice concentrate, thawed, frozen limeade concentrate, thawed, frozen grapefruit juice concentrate, thawed, kool-aid unsweetened lemonade mix

frozen cranberry juice concentrate, raspberry-cranberry frozen juice concentrate, frozen apple juice concentrate, frozen lemonade concentrate, chilled ginger ale, chilled club soda, cold water, chilled vodka

frozen limeade concentrate, undiluted, light rum, powdered sugar, unsweetened frozen whole strawberries , unthawed, ice, frozen limeade concentrate, undiluted, light rum, powdered sugar, ripe banana, ice, frozen limeade concentrate, undiluted, light rum, powdered sugar, unsweetened frozen peach slices, unthawed, ice, frozen limeade concentrate, undiluted, light rum, powdered sugar, pineapple tidbits, drained, ice

water, sweetened grape juice concentrate (or 1/2 cup grape juice concentrate and 1/2 cup sweetened red wine), tapioca (sagu, not minute )

cake flour, baking powder, baking soda, salt, i can tsp believe it s not butter spread, room temperature, sugar, eggs, egg white, grated tangerine zest or 4 tsp orange zest, poppy seeds, low-fat buttermilk, orange juice concentrate, thawed, water, frozen tangerine juice concentrate or 3/4 tsp orange juice concentrate, thawed, grated orange zest, powdered sugar or 1/4 cup confectioners sugar