306 konbu katsuobushi dashi Recipes
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dashi stock (from dry dashi granules mixed with water is ... and14 Moredashi stock (from dry dashi granules mixed with water is fine), soy sauce, mirin, sake, sugar, oil, burdock root (or parsnip) or 2 carrots (or parsnip), chicken legs , including thigh (boned and cut into bite size pieces), shiitake mushrooms, stems removed and cut in half on angle, cake tofu, cut into 8 pieces (firm or regular), cake konnyaku, sliced very thinly, scallions , sliced on an angle into 2 inch pieces, napa cabbage, cut into bite size pieces, mitsuba , cut into 2 inch pieces or 4 cups baby spinach, fresh-frozen ramen noodles (save soup packets for other use) or 2 (8 oz) packages ramen noodles, cooked (save soup packets for other use)20 min, 15 ingredients
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dashi, sugar, mirin (sweet japanese rice wine) and12 Moredashi, sugar, mirin (sweet japanese rice wine), carrot, peeled , cut into matchstick-size strips, canned sliced bamboo shoots , cut into matchstick-size strips, dried shiitake mushrooms , soaked in hot water 30 minutes, drained, stems trimmed, caps thinly sliced, reduced-sodium soy sauce, egg, salt, nonstick vegetable oil spray, asparagus spears, trimmed , cut into 1 3/4-inch pieces, sushi rice, butter lettuce leaves, cooked large shrimp, peeled, shredded red pickled ginger (beni shoga)15 ingredients
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dashi powder or 1/2 cup dried kelp and10 Moredashi powder or 1/2 cup dried kelp, chicken breasts or 400 g chicken thighs, daikon radishes or 2 large turnips, chinese cabbage, leeks, carrots, fresh trefoil (mitsuba) or 1/4 cup fresh coriander leaves, snow peas, halved dried shiitake mushrooms, mochi rice cakes, soy sauce25 min, 11 ingredients
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Poached Shrimp in a Miso Broth with Cellophane Noodles
konbu (kelp), about 2 or 3 squares, water and10 Morekonbu (kelp), about 2 or 3 squares, water, katsuobushi (dried bonito flakes), sliced shiitake mushroom caps, soy sauce, saikyo (sweet white miso), akamiso (brown miso), sliced scallions, shrimp, peeled and deveined, salt, freshly ground white pepper, cellophane noodles , reconstituted in warm water35 min, 12 ingredients -
Japanese Tempura Sauce - Ten Tsuyu
dashi (cooking stock), mirin (japanese sweet cooking wine) and4 Moredashi (cooking stock), mirin (japanese sweet cooking wine), salt, light soy sauce , japanese usukuchi, if unavailable, substitute 3 tsp. regular shoyu, dried fish flakes (japanese katsuobushi flakes), tangerine zest or 1 tbsp orange zest, finely grated15 min, 6 ingredients -
Japanese Sauce - Soba Tsuyu and Soba Zuyu
dashi, shoyu, mirin (japanese sweet cooking wine) and4 Moredashi, 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)10 min, 7 ingredients -
Simmered Butternut Squash and Green Beans
konbu dashi, tamari, sake, honey and6 Morekonbu dashi, tamari, sake, honey, grated peeled fresh gingerroot (i like more ), butternut squash, peeled and cut into 1 inch cubes, salt (i dont use, the tamari does it for me), fresh green beans, water, cornstarch , dissolved in the water35 min, 10 ingredients -
Vegetable Miso Soup
dashi stock (use 4 cups water if you use the dashi) or 4 ... and8 Moredashi stock (use 4 cups water if you use the dashi) or 4 cups vegetable stock (use 4 cups water if you use the dashi) or 4 cups fish stock (use 4 cups water if you use the dashi), daikon radish (japanese radish, peeled and sliced thin or julienne), carrot (peeled and sliced thin or julienne), dried shiitake mushroom , about 4 medium sized mushrooms (soak in warm water for 30 minutes), wakame seaweed, tofu (hard to silken, we prefer silken, also size does not matter here, more or less is to taste), miso (i like the light ), scallions, slice thinly (green part only ), sea salt , to taste35 min, 9 ingredients -
Miso Soup
dashi for miso soup, water and9 Moredashi for miso soup, water, bonito flakes (dried tuna flakes), kombu, miso soup, dashi, miso paste (can use shiro miso - has a lighter flavor), cubed tofu - medium firmness, dried wakame (black seaweed flakes), garnish with a sprinkling of green onion, garnish with daikon slivers - optional20 min, 11 ingredients -
Kenchin Style Vegetable Soup
konbu, approximately 6 inches square, water and13 Morekonbu, approximately 6 inches square, water, dried shiitake mushrooms, burdock root, water, konnyaku, cut into bite-size pieces, sesame oil, daikon radishes, peeled and cut into bite-sized pieces, carrots, peeled and cut into bite-sized pieces, fresh lotus root, peeled and cut into bite-sized pieces, soy sauce (for preparation), sake, firm tofu (1 block), soy sauce (for the soup), baby spinach, cut into 2 inch lengths (or other leafy green)1 hour 15 min, 15 ingredients -
Tortoiseshell Tofu
dashi (see recipe 77195) or 2 cups low-fat chicken broth and8 Moredashi (see recipe 77195) or 2 cups low-fat chicken broth, sugar, mirin (sweet japanese cooking wine), soy sauce, salt, silken tofu or 1 (18 oz) package other tofu, but then see below, cornstarch, water, shredded fresh ginger20 min, 9 ingredients -
Sumo Salmon Miso Soup
dashi (see instructions) and8 Moredashi (see instructions), miso (fermented soy bean paste, white or dark, grainy or smooth, low sodium or not, use your favorite), head cabbage, cleaned and chopped, carrots, peeled and sliced, potatoes, peeled and cubed, salmon, in large bite-size pieces, tofu, drained and cubed, egg , if desired, steamed rice25 min, 9 ingredients -
Tossa Shoyu or Tossa Soy Sauce for Sashimi and Sushi
dashi powder, water, soy sauce, sake and1 Moredashi powder, water, soy sauce, sake, mirin (some people like it sweeter)5 min, 5 ingredients
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