BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Gyudon (Beef Bowl)
Oyakodon (Chicken and Egg Rice Bowl)
Dashi Sukiyaki
Dashi is the foundation of Japanese cuisine, and how you simmer makes all the difference in taste.
$13.50
$17.00
Dashi is the foundation of Japanese cuisine, and how you simmer makes all the difference in taste.
Soak an unopened dashi packet in the water throughout.
Swirl the packet from side to side until it becomes amber in color.
Bring the water to a boil over high heat
Simmer over medium heat for 3 minutes.
Simmering time may vary by products.
Remove and discard packet.
If your dish requires clear stock, infuse the packet in a saucepan with water. If your dish does not require clear stock, empty the contents of the packet directly into the water. Both methods result in a full-flavored stock.You can also tear packet(s) and empty the contents directly into a saucepan with water. Bring water to a simmer over medium heat, stirring occasionally, and hold temperature for 2 minutes. Stock is ready to use.
One packet per 1 ¾ cups water (400 ml) for basic dashi broth.
Two packets per 2 cups water (500 ml) for rich dashi broth.
Original Dashi Stock Powder is made from materials of the fine quality. Its superb flavor comes from roasted flying fish (ago) and round herring (urume iwashi) in addition to the usual dashi mixture of dried kelp (ma kombu) and...
