Foundational to Japanese cuisine, dashi is similar to a stock or broth and provides a layer of deep flavor to dishes like miso soup, noodle soups (such as udon and soba), nimono (a simmered dish), and ...

Turn leftover dashi kombu into delicious Kombu Onigiri! These Japanese rice balls are packed with umami flavor from simmered kelp and make a perfect snack or lunchbox addition. Instead of discarding ...

About Kombu Barthad Recipe: Kombu barthad is a recipe made with mushrooms and cooked with chillies, curry leaves and coconut vinegar. It's essentially a Coorgi dish but is also enjoyed in large parts ...

Drain and proceed with the recipe. Pressure cooker method: Combine beans, water, onion, garlic and kombu in a pressure cooker. (Do not season with salt until the end of cooking.) Cook on the bean ...

Slice the mushrooms thinly and add to the broth along with the chicken, spinach and kombu. Cover the saucepan ... Feast on delicious recipes and eat your way across the island with the best ...

In last week’s edition of Winter Soup Club, Jerrelle Guy treated us to a lemony artichoke soup with a sneaky secret ...

*Kombu dashi (for 200 ml): Soak 5 g of kombu in 200 ml of water for at least 2 hours. 1. Slice the shiitake and eryngii mushrooms. Separate the maitake and shimeji mushrooms into small clusters ...

While the chicken is in the oven, rinse the dried kombu under cold running water. Soak the kombu in a large stock pot for 30 minutes in 2.5 litres/4½ pints cold water. The kombu will triple in size.

Add cauliflower, water and kombu. Bring to a boil, reduce heat and simmer until cauliflower is fork-tender, 5 minutes. Stir in soy sauce and ponzu. Discard kombu. Working in two batches ...

To make the radish pickle, first soak the kombu in 180ml/6fl oz water overnight. Take the kombu out of the water and set aside. Pour the soaking water into a small pan with the rice vinegar ...

Chef Hayashi heads to the city of Hakodate to visit the people involved in the production of kombu kelp, the foundation of Japanese cuisine. 1. Cut the kombu (after making dashi broth) into fine ...