Kombu (Kelp) & Katsuobushi Dashi *Katsuobushi (Dried, Fermented and Smoked Bonito Flakes) Ingredients Water 4 cups Kombu (Kelp) 15cm long Katusobushi 1 cup Method 1. Clean the surface of Kombu (Kelp) with wet tea towel or paper towel. Soak the Kombu in the water for about 30 minutes. Put this on a medium to low …
My mother used to make Zōsui to finish off bits and pieces of leftover Vegetables and Cooked Rice. To make this soup even more filling, she often added some dumplings which I loved. Mochi is also very nice in this soup but they are not available always, so she made simple wheat flour-base dumplings. This …
The name ‘Shabu Shabu’ is derived from the “swish swish” sound of cooking the meat in the pot. You need to slice Beef Block as thinly as you can. Many Asian grocers sell frozen thinly sliced meat. They also sell ready-made ‘Shabu Shabu’ dipping sauces but it is easy to make your own sauces. Makes …
Chicken and Seafood are cooked in a soy flavoured dashi, with Vegetables and Mushrooms in this ‘Nabe (Pot)’ dish. We often eat them with Ponzu dipping sauce. Sometimes we cook these ingredients in stronger flavoured dashi, and eat them without dipping sauce. This is a great dish to entertain my friends. Makes 4 Servings Ingredients …