Approximate quantity for 3-4 servings
*1ml＝1cc
| KOMBU | Water | |
|---|---|---|
| Hotpots | 12g | 1,200ml |
| Hot tofu |
*1 piece of Kombu seaweed is 2 grams.
1.Lightly wipe the surface of the Kombu seaweed with a dampened, firmly wrung out cloth
2.Place the Kombu seaweed pieces and the water in a saucepan and heat over medium heat. Remove the Kombu seaweed just before the water boils and your dashi is ready.
How to prepare dashi stock in cold water
Lightly wipe the surface of the Kombu seaweed with a dampened, firmly wrung out cloth. Place in cold water and leave in the refrigerator for 12 hours to make a more refined, lightly flavored dashi stock.
Approximate quantity for 2-3 servings
*1ml＝1cc
| KOMBU | Katsuobushi | Water | |
|---|---|---|---|
|
Udon noodles |
8g | 12g | 800ml |
| Soba noodles | |||
|
Clear Japanese soup |
6g | 9g | 600ml |
| Miso soup | |||
|
Simmered dishes |
4g | 6g | 400ml |
*1 piece of Kombu seaweed is 2 grams.
*One pinch of katsuobushi (shaved dried bonito) is 2 grams.
1.Make Kombu dashi stock.
2.Add Katsuobushi to Kombu dashi stock, bring to a boil and immediately turn off heat.
3.Skim the scum off the surface, leave for 30 seconds, then strain through a sieve.
2-3 Servings
1.Cut Kombu seaweed and abura-age into 1 cm wide pieces.
2.Heat sesame oil in a frying pan and stir fry Kombu seaweed, abura-age, and dried young sardines.
3.Add water, sugar, and soy sauce to the frying pan and simmer on low heat until the Kombu seaweed is soft.
3-4 Servings
1.Cut the [Recommended Ingredients], except the shrimp, into bite-size pieces. Peel and devein the shrimp.
2.Place the [A] ingredients in a clay pot and place it on the heat. When it comes to a boil, add the prepared ingredients to the pot and simmer until cooked through.
3-4 Servings
1.Lightly wipe the surface of the Kombu seaweed with a dampened, firmly wrung out cloth.
2.Cut the [Recommended ingredients] into bite-sized pieces.
3.Place the prepared Kombu seaweed and water in a clay pot and place it over medium heat. Just before it boils, remove the Kombu seaweed from the pot.
4.Add the prepared ingredients to the pot and bring them to a boil. Skim the scum off the surface and continue simmering on low heat until the ingredients are cooked through.
*Cut the removed Kombu seaweed into 5 mm wide slices and return it to the pot to be mixed with the other ingredients.
5.Enjoy by dipping the cooked ingredients in [Recommended dipping sauce].
2-3 Servings
1.Cut tofu into 1 cm cubes.
2.Place the dashi stock, tofu, and wakame into a saucepan and bring them to a boil.
3.Turn off the heat, dissolve the miso paste into the stock, and serve.
*Also delicious with green onion.
3-4 Servings
1. Lightly wipe the surface of the Kombu seaweed with a dampened, firmly wrung out cloth.
2.
In a saucepan, add the [Kombu dashi stock] ingredients and tofu (each block cut into 8 equal pieces). Simmer until all the ingredients are cooked through and serve.
*If you do not like the thick consistency of Kombu seaweed, take the Kombu seaweed off the heat just before it comes to a boil.
* Enjoy by dipping it into ponzu sauce, etc.
* Also delicious with condiments of your choice, such as green onion, katsuobushi (shaved dried bonito), yuzu pepper, etc.
3-4Servings
1.Cut the green beans in half and blanch them in boiling water. Grate the daikon radish. Cut the chicken into bite-sized pieces.
2.Heat oil in a saucepan and sauté the chicken until it changes color.
3.Add the [A] ingredients to the chicken and simmer over low to medium heat until the chicken is cooked through, skimming the scum off the surface while it cooks.
4.When the stock has boiled down to about half, add the grated daikon radish and green beans, set the heat to high and bring to a boil, serve.
2Servings
1.Lightly wipe the surface of the Kombu seaweed with a dampened, firmly wrung out cloth.
2.Cover the Kombu seaweed in water (extra) and soak for approximately 5 min.Strain, then cut it into 5 mm wide pieces.
3.Chop the tomato coarsely and the cucumber finely. Mix with the prepared Kombu seaweed and vinegar to make the [Sauce].
4.Season the chicken with salt and pepper.
5.Coat a heated frying pan with olive oil and sauté the sliced garlic until fragrant.
6.Cook the chicken in the frying pan skin side down first, flip to other side, and sauté until cooked through.
7.Arrange the cooked chicken on a plate, pour the [Sauce] over the top, and serve.
3-4 Servings
[Prepare the ingredients]
◦Cut the chicken into bite-size pieces.
◦Scoop out the bite-size pieces of konjac with a spoon, rub with salt and boil for 2-3 minutes in salted boiling water to remove bitterness. Strain into sieve.
◦Chop the carrot into chunks.
◦Chop the burdock root and lotus root into chunks and soak in cold water.
◦Blanch the snow peas.
◦Cut the shiitake mushrooms in half.
[Make chikuzen-ni]
1.Heat oil in saucepan and sauté the chicken.
2.When the chicken is browned, add all the ingredients except the snow peas and stir fry.
3.Add the dashi stock and [Seasonings] to the saucepan and heat. When it comes to a boil, skim the scum off the surface, turn the heat down to low, cover it with a drop lid, and simmer until the ingredients have softened and the broth has boiled down to about one-third (approx. 20 min).
4.Add the snow peas, stir lightly, and arrange in a bowl to serve.
2 Servings
1.Lightly wipe the surface of the Kombu seaweed with a dampened, firmly wrung out cloth.
2.Cover the Kombu seaweed in water (extra) and soak for approximately 5 min. Strain, and cut it into 3 cm squares.
3.Cut the potatoes, onion, cabbage, carrot, and broccoli into bite-size pieces.
4.Place all the ingredients except the broccoli and cherry tomatoes into a saucepan and simmer over medium heat.
5.When it starts to boil, reduce the heat to low, and simmer (approx. 15 min).
6.Add the broccoli and cherry tomatoes and serve once cooked (approx. 5 min).
2-3 Servings
1.Butterfly the chicken breast, and rub salt and sugar on both ends.
2.Wipe the surface of the Kombu seaweed lightly with a dampened, firmly wrung-out cloth and layer onto the butterflied chicken breast without overlapping.
3.Roll up the chicken from the edge, then wrap tightly with cling film.
4.Place the wrapped chicken rolls in boiling water. After the water has come back to a boil, reduce heat to low and simmer (approx. 15 min). Turn off the heat and leave the chicken rolls in the water until they cool. Remove the cling film and cut chicken into slices of your preferred thickness before serving.
*Leaving the chicken rolls wrapped overnight will help the umami flavor of the Kombu seaweed penetrate the chicken further, making it even more delicious.
2 Servings
1.Lightly wipe the surface of the Kombu seaweed with a dampened, firmly wrung out cloth.
2.Cover the Kombu seaweed in water (extra) and soak to soften.
3.Drain Kombu seaweed and cut it in half.
4.Cut off the lower root ends of the enoki mushrooms and divide into four equal portions. Cut the asparagus into four equal portions as well.
5.Layer the bacon, Kombu seaweed, and one enoki mushroom portion in that order, roll it up, and pierce it with a bamboo skewer.
6.Do the same with the other enoki mushroom portions and pierce them with the same bamboo skewer as the first roll.
7.Repeat the same process with the remaining vegetables.
8.Coat a heated frying pan with oil, lay the skewers on the pan, and cook on high heat until browned on both sides (approx. 1 min).
9.Add water to the frying pan, cover with the lid and turn the heat down to low. Serve when the vegetables are cooked through(approx. 7 min).
*This dish is just as delicious with the Kombu seaweed on the outside.
*Season with salt and pepper or ponzu sauce, etc. to taste.
*Steaming the rolls with the water left from softening the Kombu seaweed will add to the salt from the bacon, making the dish too salty. Use the leftover water for another dish, such as miso soup.
2 Servings
1.Lightly wipe the surface of the Kombu seaweed with a dampened, firmly wrung out cloth.
2.Cut the [Ingredients] into bite-size pieces.
3.Place the vegetable pieces into a container (or bag) with a hermetic seal, together with the combined [pickle juice ingredients]. Leave to marinate for 2-3 hours in the refrigerator before serving.
*Avoid using metal lids and containers.
*Leaving the pickles for approximately 12-24 hours will allow the flavors to develop even further.
*The pickle juice left over after the vegetables have been removed will be diluted by the moisture drawn out of the vegetables, so it should not be re-used.
*Keep the pickles in the refrigerator at 10°C or below and eat them within about 1 week (according to testing by Kurakon).
2 Servings
1.Lightly wipe the surface of the Kombu seaweed with a dampened, firmly wrung out cloth.
2.Use scissors to cut the Kombu seaweed into 7-8 mm squares. Cut the carrot into 7-8 mm squares.
3.Place water, the Kombu seaweed, and carrot in a saucepan and bring to a boil. Set the heat to low and cook until the ingredients are cooked through (approx. 8 min).
4.Add soymilk and the [Seasonings] and simmer until hot. Serve.
*Also delicious with parsley
2-3 Servings
[Prepare the ingredients]
◦Cut the daikon radish and bell peppers into 1 cm squares. Cook in boiling water until cooked but still firm. Remove them from the boiling water and plunge them into cold water.
◦Chop cucumber into chunks.
◦Lightly wash the Kombu seaweed with water and use scissors to cut into bite-sized pieces.
[Make marinade]
1.Place the [Dressing] ingredients into a bowl and combine.
2.Add the prepared vegetables and Kombu seaweed to the bowl and mix together with dressing.
3.Place it in a refrigerator for at least 30 minutes to allow the flavors to develop.
*Avoid the use of metal lids and containers.
*Mirin contains alcohol. Exercise caution when serving it to children, those intolerant to alcohol, pregnant women and nursing mothers, and those who have to drive shortly after eating.