Comments on: Dashi (Japanese stock)

By: Tamara

Tamara — Sun, 04 Mar 2012 02:03:00 +0000

But what proportions should I start with, and what is the technique?

By: Tofu with Crab Sauce Recipe

Tofu with Crab Sauce Recipe — Mon, 13 Feb 2012 12:11:14 +0000

[...] soup stock), you can rehydrate dashi granules according to the package directions, but I like make my own dashi. If you’re in a pinch you can always use chicken stock.Tofu with Crab Sauce By marc [...]

By: No Recipes vol. 8

No Recipes vol. 8 — Sun, 25 Apr 2010 19:02:23 +0000

[...] I make whenever I make a big batch of my homemade Japanese curry. The stock for the udon is just dashi, mirin, soy sauce and salt. Add some boiled udon noodles and top with some reheated curry and you [...]

By: Grilled Sea Bass Donburi | Japanese Recipe | Dinner

Grilled Sea Bass Donburi | Japanese Recipe | Dinner — Tue, 07 Apr 2009 20:18:36 +0000

[...] dashi tamago 2 eggs 3 tsp concentrated dashi 1/8 tsp kosher salt 1 tsp Mirin 1 heaping tsp [...]

By: Katsuobushi | [ No Recipes ] Ingredients

Katsuobushi | [ No Recipes ] Ingredients — Mon, 09 Feb 2009 20:43:25 +0000

[...] do I use it? Katsuobushi comes in a few different thicknesses. The thick ones are used for making dashi (Japanese stock), while the thinner ones can be used as a topping for various dishes including [...]

By: A girl’s got to eat - A FOOD BLOG » Blog Archive » Believe it, or not: Keyaki Restaurant at the Sari Pan Pacific Hotel

Wed, 31 Dec 2008 18:19:47 +0000

[...] and flavoured deliciously with chicken broth. This version lacked the strength of a good Japanese dashi stock but was authentic in its [...]

By: Oden | [ No Recipes ]

Oden | [ No Recipes ] — Sat, 08 Nov 2008 03:08:40 +0000

[...] the abura-age absorbs the broth while the mochi inside gets all melty and soft. 4 cups dashi (made with bonito and kombu) 3 Tbs mirin (sweet Japanese cooking wine) 2 Tbs light colored soy sauce (this is not the same as [...]

By: Onsen Tamago (hot spring egg) | [ No Recipes ]

Onsen Tamago (hot spring egg) | [ No Recipes ] — Thu, 30 Oct 2008 02:48:05 +0000

[...] of an uncooked yolk. The traditional way to eat them is for breakfast covered in seasoned bonito dashi, but I love these so much I put them in just about anything. In noodle soups, donburi’s, [...]

By: No Recipes vol. 2 | [ No Recipes ]

No Recipes vol. 2 | [ No Recipes ] — Tue, 28 Oct 2008 03:29:30 +0000

[...] Similar posts Dashi (Japanese stock) [...]

By: Chanterelle tempura soba | [ No Recipes ]

Chanterelle tempura soba | [ No Recipes ] — Sat, 13 Sep 2008 05:35:59 +0000

[...] Soup 3 cups dashi 2 Tbs mirin 1 Tbs soy sauce 1 tsp sea salt (or more to [...]

By: Japanese Style Broast Duck | [ No Recipes ]

Japanese Style Broast Duck | [ No Recipes ] — Mon, 25 Aug 2008 02:39:23 +0000

[...] flavours of the dashi and soy sauce creating a slightly sweet glaze on top. braising liquid 2 C dashi 3 1/4″ thick rounds of ginger pounded with the blunt edge of a knife 1/4 C mirin 1 Tbs sugar [...]

By: Sukiyaki | [ No Recipes ]

Sukiyaki | [ No Recipes ] — Thu, 26 Jun 2008 02:53:43 +0000

[...] broth 1/2 C dashi 1/4 C mirin 3 Tbs soy sauce 2 Tbs dark brown [...]

By: Nasu dengaku (grilled eggplant with sweet miso sauce) | [ No Recipes ]

Nasu dengaku (grilled eggplant with sweet miso sauce) | [ No Recipes ] — Tue, 27 May 2008 03:29:48 +0000

[...] meat on the grill first as the sugar in the miso will burn if you put it on too soon. for sauce 1 C dashi 2 Tbs sugar 2 Tbs mirin 1/2 C miso (I used 1/4 C red miso and 1/4 C white miso) 2 tsp corn starch [...]

By: Hot links » Blog Archive » new fishing info 151

Hot links » Blog Archive » new fishing info 151 — Tue, 20 May 2008 08:34:30 +0000

[...] I found this great article. You can read rest of it here : here [...]

By: Hot links » Blog Archive » Fishing 151

Hot links » Blog Archive » Fishing 151 — Tue, 20 May 2008 08:03:15 +0000

[...] I found this great article. You can read rest of it here : here [...]