kombu

Garden Vegetable Chowder

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Garden Vegetable Chowder Makes 3 to 4 servings For the mushroom stock: 3 1/2 cups water 1/2 ounce dried shiitake mushrooms 1 piece kombu (approximately 6-square inches in size) For the chowder: 1 tablespoon olive oil 1 medium-size carrot, sliced 1/4 cup diced onions 2 garlic cloves, minced 2 teaspoons grated fresh ginger 2 tablespoons […]

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Sushi Rice, the Secret Behind Delicious Sushi

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Sushi-Su (Seasoned Vinegar for Sushi Rice) 1 cup rice vinegar 3 tablespoons sugar 2 1/2 teaspoons salt 1 piece kombu, 2-inches square (optional) Combine the vinegar, sugar, salt, and kombu in a small saucepan.  Place the saucepan over medium-high heat and cook, stirring until the sugar and salt dissolve.  When the mixture is clear, remove […]

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Kyuri Asa-zuke (Japanese Lightly Pickled Cucumbers)

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Kyuri Asa-zuke (Japanese Lightly Pickled Cucumbers) 2 – 3 Japanese cucumbers/3 – 4 mini (seedless) cucumbers (about 10.5 ounces/300 grams) 3/4 teaspoon fine grain sea salt 1 1/2 inches kombu, cut into thin shreds with kitchen shears 7 tablespoon water 3 tablespoons seasoned rice vinegar 1/2 teaspoon granulated sugar 1. Wash the cucumbers and pat […]

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Hamaguri Ushio-jiru (Clear Clam Soup) for Hinamatsuri

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Hamaguri Ushio-jiru (Clear Clam Soup) Makes 4 servings 8 small (or 4 large) clams 4-inch square of kombu 3 1/4 cups cold water 3/4 teapoons salt mitsuba, parsley, or cilantro to garnish lemon zest, finely grated to garnish 1. To prepare the clams: Put the clams in a large bowl and cover them with heavily […]

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Tori Zosui—Japanese Rice & Chicken Porridge

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Tori Zosui—Japanese Rice & Chicken Porridge Makes 2 – 3 servings 2 cups chicken stock 12 — 13 square inches dashi kombu 1/8 teaspoon coarsely ground black pepper 1 1/4 — 1 1/2 cups cooked Japanese rice 1/3 — 1/2 pound cooked chicken (skin and bones removed), shredded into thin strips about 1/4-inch wide and […]

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How To Make Dashi (Basic Japanese Sea Stock)–No instant dashi granules included.

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Ichiban Dashi (First Sea Stock) Makes 4 cups 4 cups water 16 — 20 square inches of kombu* 1/2 cup loosely packed katsuobushi 1. Place the water and the kombu in a pot and let the kombu soak for about 15 minutes.  Place the pot over medium heat.  Right before the water starts to boil […]

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Kurigohan–Japanese Chestnut Rice

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Update 12/8/09: I'm excited to be a featured blogger on Oprah.com for Oprah.com's Holiday 2009 blow-out ~ come see our favorite holiday recipes! Japanese home cooking is all about cooking with what's in season.  Chestnuts are widely used in Japan when in season in a variety of ways.  They even show up in a Japanese […]

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