Category: Cooking

Dashi Recipe

Dashi is a type cooking stock that is used in virtually every Japanese soup. Authentic dashi is not that hard to make but it is a bit time consuming compared to instant dashi, etc. It is however, much more rewarding to make and tastes much better in my opinion. This recipe is based off of my grandma’s recipe. I don’t remember how much kombu to use so I just sort of “estimated” that part.

Ingredients: Around 8 cups of water, 2 4″x4″ pieces of kombu (dried kelp), 2 hand fulls of katsuobushi (bonito flakes).
Tools: 2 medium soup pots (one to put on the stove and one to strain the dashi into), fine mesh strainer.

  1. Soak the kombu for at least a half hour (I’ve heard that overnight is better).
  2. Slowly bring the dashi to a boil over medium heat. You may have to skim the white crap off of the surface of the water.
  3. Just as the dashi starts to boil, turn off the heat and immediately remove the kombu.
  4. Let the dashi cool off for about 10 to 15 minutes or so.
  5. Add the katsuobushi and bring the water to a boil again.
  6. Once the dashi is boiling, turn off the heat. Let it sit for a minute or two.
  7. Strain through a fine sieve

To make miso soup for example: Make the dashi first, then add the miso paste + tofu and stuff in afterward.

Teriyaki Salmon With Soba Noodle Salad

I saw a recipe for this dish on YouTube the other day and decided to make it. Super easy marinade comprised of things that we for the most part had around the house; It wasn’t all that different than the homebrew teriyaki sauce that I make for other things. Very easy, quick, and tasty recipe. Here is a link to the video with the recipe. Also: So much for blogging regularly. Whoops.