Dashi is the traditional soup base, stock for many Japanese soups and sauces. This homemade version, however time consuming, is much better than using instant dashi (dashi-no-moto). This is a great starting point for miso soup! Dashi can be kept up to 2 weeks in the refrigerator or can be frozen to keep for longer periods.
This is my version of my favorite simple soup. I've tried many combinations, and I haven't found anything better than this so far. Miso, Dashi Stock, and Wakame are found in any Asian food store. If you want a darker taste, I happen to like using 3 tbl. of light miso, and 1 tbl. of dark/barley miso (to make up the 4 tbl of miso). It's close but enough to notice a difference.
Easy and Awesome Teriyaki Sauce!!!
This is a traditional miso soup recipe - somewhat time consuming but definitely worth the time investment. The wakame seaweed and miso combines to deliver a refreshing and flavorful soup to complement any Japanese meal.
This sauce is a favorite among sushi bar patrons - the thick sweet sauce that comes atop Unagi (Freshwater Eel) and atop some sushi rolls, e.g. Caterpillar Roll. This sauce was originally created in Japan using the stock from boiling eels, but since it is difficult to come across live eel in the US, this non-eel version works just as well.
This is the traditional vinegared sushi rice used by most sushi chefs. This recipe will vary slightly dependent upon the region or style of the chef, but will not be too far of a departure from this base recipe.
Add this sauce to your beef, chicken, or veggie stir fry for delicious results and authentic Asian flavor.
Asian steak makes a tasty topping for your baked potato. A simple dinner for a family of four.
Give this classic baked potato an Asian flavor with a topping of chicken teriyaki.
This meaty baked potato for dinner gets a guest appearance from cooked ham steak. A great idea for leftover ham.
Teriyaki-flavored chicken and grilled veggies for fajitas. Or, if you're going low-carb, simply eat this on its own.