Making Authentic Dashi Broth
Cooking with Dashi as a Seasoning
Orange Chicken with Sushi Vinegar
Crispy Fried Wontons with Homemade Chili Sauce
Herb Ranch-Style Dressing
Cook
60 min+
Instructions
Step 1
Combine the olive oil and Kayanoya Original Dashi Stock Powder in a saucepan and heat to 340–355℉ (170–180℃).
Step 2
Once small bubbles begin to appear, stir continuously and cook until the dashi becomes crispy. When fragrant and the oil has darkened slightly in color, remove from the heat and let cool slightly.
Step 3
Thinly slice the fish. Cut the Amanatsu orange into bite-sized pieces and thinly slice the shiso leaves.
Step 4
Place 1 tbsp of the dashi oil from step 2 and the fish in a bowl, then gently toss to coat.
Step 5
Arrange the fish on a serving plate. Top with the Amanatsu orange and shiso, then drizzle with 2 tbsp of the dashi oil from step 2.
Tip
As the oil cools, the dashi continues to cook. Be careful not to overcook. The dashi oil can be stored in the refrigerator for up to 5 days and enjoyed in a variety of other recipes.
