Love Japanese food? Try this vegan take on the teriyaki chicken bowl with this teriyaki tofu don, it's tasty and completely ...

Meatballs, scallion chicken and cauliflower adobo are quick and delicious dinners, but they really shine when repurposed or ...

You can read our extensive primer on dashi, the broth based on kombu and dried bonito (katsuobushi ... it can be a meal-saver—simply add one teaspoon of the powder to a cup of warm water ...

dashi stock and dashi powder are sold online and at Asian markets. A dried shiitake and kombu dashi would really play up the ...

For the miso broth, place a saucepan of water over a medium heat and add the kombu seaweed. Add the dashi powder, stir and leave to simmer for a few minutes. Add the grated ginger, white miso ...

1. Cut the kombu (after making dashi broth) into fine strips. Place in a pot, add equal parts of water and sake. Cover with a drop-lid and simmer for 15 minutes. 2. Add sugar and soy sauce and ...

To make the dashi, soak the kombu in 600ml/1 pint water for a couple ... then set aside. Mix the curry powder with the potato starch, add 75ml/5 tbsp water and mix well. Cook the noodles in ...

add the niboshi and kombu and bring to a boil and filter the liquid. 3. Add salt and mirin, usukuchi soy sauce to the dashi and bring to a boil. Thicken with a slurry made from kuzu powder and water.