Tag Archives: Dashi @en

Dashi is a broth of a few basic fundamentals are in Japanese cuisine.

The most common form of dashi is a simple broth prepared by boiling seaweed, called konbu, and dried bonito flakes, called katsuobushi, keeping only the resulting liquid. The fresh dashi is rare these days, even in Japan. Most people use substitutes instantaneous liquid or granules.

Dashi is the base of miso soup, broth for noodles and other Japanese cooking liquids of this kitchen.

Other kinds of dashi are prepared by soaking seaweed, shiitake or niboshi in water for several hours or by heating them nearly to the degree of boiling, and finally collecting the liquid portion:

Dashi konbu (seaweed broth) was prepared by soaking algae in water.
The shiitake dashi is prepared by soaking in water shiitake.
The niboshi dashi is prepared by soaking small dried sardines, whose head and entrails were removed, in water.

Okonomiyaki – japanese crepe

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Ingrédients :

  • 150 g of flour of okonomiyaki or simple flour
  • 1 tablespoon of cornstarch
  • 2 eggs
  • 15 cl of water
  • 1 teaspoon of dashi
  • 8 thin slices of pork belly
  • 100 g of prawns
  • 2 green onions
  • ¼ white cabbage
  • ½ leek
  • dried bonito flakes
  • okonomiyaki sauce
  • mayonnaise
  • oil

Préparation :

Chop the cabbage into thin strips and the leek, then shell the shrimp and remove the black vein and cut into small pieces.

In a bowl put the flour, cornstarch, egg, water and dashi and mix well until that it be homogenous, then add cabbage, leeks, prawns and mix well.

Heat skillet lightly oiled on medium heat, put 4 slices of pork and pour over half the dough and spread well, cover and cook 5 minutes. Check the vegetables is cooked.

Then flip the okonomiyaki with a plate and cook 5 minutes, uncovered.

Serve hot, brush the crepe with okonomiyaki sauce and a little mayonnaise and then sprinkle with dried bonito.

Tips : you can put all the ingredients you love, as squid, cuttlefish, mushrooms, raw eggs, onions, green onions, cheese, and kimchi, Japanese noodles (soba).

Anecdotes : The okonomiyaki is a pancake or pizza typically Japanese. “Okonomi” means “what you like / want” and “yaki” means “grilled”. This name comes from the fact that we can put many ingredients (although mostly time we find mainly cabbage).

Shabu-shabu – Japanese fondue

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Ingredients :

    • 1.5 L of water
    • 400 g of lean beef
    • 1 bunch of spinach mustard
    • 1 very firm tofu
    • 1 package of noodles kuzukiri
    • 5 fresh shiitake mushrooms
    • 2 leeks
    • 1 sheet of kombu dehydrate

sesame sauce:

    • 3 tablespoons of sesame paste
    • 1 tablespoon of sugar
    • 2 ½ tablespoons of soy sauce
    • 1 tablespoon of mirin
    • 3 tablespoons of dashi

Ponzu sauce:

    • 4 tablespoons of lemon juice
    • 5 cm piece of kombu
    • 12 cl of soy sauce
    • 12 cl of mirin

Preparation :

Soak noodles in warm water, drain, rinse under cold water and drain again then cut into 10 cm and reserved.

In a bowl put the dashi and ½ cup water and mix well to make the dashi is well dissolved and reserved.

Cut tofu into 9 pieces and set aside. Remove feet from shiitake that are not edible and cut in half, then cut the leeks diagonally into 2 cm pieces.

In a bowl put the sesame paste, sugar, soy sauce, the mirin and dashi and mix together and set aside.

In a saucepan bring the mirin to a boil over medium heat for 2-3 minutes until the alcohol evaporates and the sauce is sweeter and less concentrated alcohol.

Remove from heat and add soy sauce, lemon juice and piece of kombu and set aside.

Put the sauce into individual bowls.

Cut the very thin pieces of meat, then place between 2 sheets of cellophane and gently tap it and then flatten with a rolling pin to make them even thinner.

Put 5 cups water in a pan and add the kombu sheet and bring to a boil over medium heat, when the sheet is rehydrated remove it.

Place vegetables, tofu and the noodles in the pot, then cook your slice of meat, stirring from time to time in the kombu broth and soaked in the sesame sauce or ponzu and taste.

Tips : you can pretty much added onion or spring onion or chrysanthemum edible leaves.

Anecdotes : Shabu-shabu is of Chinese origin, this is a recipe from Peking, the yang rou shuan, using thin slices of mutton.
In 1952, a restaurant in Osaka, the Suehiro, import this dish, and he adapted to Japanese tastes. The sheep is not common in Japan, so it was replaced by beef, popular with Japanese, in particular meat of Kobe. Three years later, a Tokyo restaurant, the Zakuro, began serving shabu-shabu. This dish quickly became popular throughout Japan.