kombu

Kombu Shiitake Dashi (Kelp & Shiitake Mushroom Stock)

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Dashi, the basic stock of Japan, is also one of the building blocks of Japanese cuisine.  There are several different types, the most classic being dashi made with katsuobushi (dried bonito fish flakes) and kombu (dried kelp), which I’ve written about before.  But if you don’t eat fish, there are still several stock options available […]

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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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