Bonito Flakes Recipes
We Answered:Miso Broth with Tatsoi Enoki Salad
1 piece (about 5X6 inches) konbu
1 cup bonito flakes
1/4 cup yellow Miso
2 1/4-inch-thick slices fresh ginger
1/2 tablespoon wasabi powder
1 tablespoon rice wine vinegar
1/2 tablespoon soy sauce
2 tablespoons scallions (green part only) cut into 1/8
1/2 teaspoon sugar
Salt and freshly ground black pepper
1 two to three ounce package Enoki mushrooms
(substitute shiitake for Enoki mushrooms)
2 cups Tatsoi leaves (substitute Mache or baby
1 cake soft tofu (about 3x3x2 inches), cut
horizontally into 4 1/4 -inch-thick slices
1. To make the dashi, clean the konbu by wiping it
with a damp cloth. Place the konbu in a stockpot with
5 cups of cold water and heat over medium heat. Just
before the water boils, remove the pot from the heat.
Watch carefully; you do not want the water to boil or
the dashi will become too strongly flavored. Allow to
stand 5 minutes, remove the konbu and return the pot
to medium heat. When the stock once again nears the
boiling point, remove the pot from the heat and add
the bonito flakes. When the flakes sink to the bottom
of the pot, strain the dashi through cheesecloth or a
fine-mesh strainer. Measure 4 cups of dashi into the
stockpot, reserving the rest for another use.
2. Add the Miso and ginger to the dashi and bring to a
simmer over medium heat. Simmer for 5 minutes and
remove the ginger.
3. Meanwhile, in a small bowl, combine the wasabi and
vinegar and stir to blend. Whisk in the soy sauce,
scallions, and sugar, and season to taste with the
salt and pepper. In a medium bowl, combine the Enoki
and Tatsoi; add the wasabi vinaigrette and toss to
4. Carefully place 1 slice of the tofu in each of 4
soup bowls. Ladle the broth on top, place a small
mound of the salad on each of the tofu portions, and
Osaka grilled salmon
* 1 whole salmon (7-8 pounds)
* 7 ounces soy sauce
* 6 ounces mirin
* 3 tbs. miso paste
* 2 tbs. brown sugar
* 4 tsp. fresh rubbed ginger pulp
* 1 tbs. toasted (brown) sesame oil
* 1 tbs. fresh lemon juice
* 1 tsp. fresh lemon zest
* 10 grams dried shaved bonito flakes
* 1 large garlic clove
* 1 Â½ tsp. ground cardamom
* Â½ tsp. ground santaka chiles (or cayenne)
Miso, mirin, dried bonito, sesame oil and santaka chilis can be found at a
Japanese grocery store.
Put all marinade ingredients in a blender and blend well.
Cut salmon into fillets or steaks, place in a sealable container, cover with
marinade and store in the refrigerator for 3 to 6 hours, turning salmon pieces
once every hour.
Place salmon in a grilling basket and grill for 90 seconds per side over a
roaring wood fire so that skin will be crispy and outside slightly charred.
Baste with marinade immediately after each turning.
Then smoke (or bake) at 180Âº - 200Âº F for 10 - 15 minutes.
Cut scallions into 3 inch pieces and then mince scallions lengthwise into fine
Sprinkle scallions sparingly over salmon and serve
Johnny Said:Quick Udon Noodle Broth?
We Answered:UDON BROTH
4 C water
1 tsp dashi granules
3 TB soy sauce
2 TB mirin
2 TB sake (rice wine)
Bring water to boil, add dashi to dissolve. Add remaining ingredients.
Brian Said:Question for Japanese people about authentic dashi?
We Answered:The short answer is that most store bullion or vegan soup powder probably has too much salt to be good for Japanese recipes. This is true especially if you're making miso soup, since all the salt should be coming from the miso.
Shojin dashi takes much less effort than regular dashi in some ways, since you're just supposed to soak shiitake, kombu, and roasted soy beans in cold water in the refrigerator for 24 hours, and that's it. After straining, the dashi should be good for at least three days in the refrigerator, and it should last for a week with a dab of salt.