Refreshing Chilled Tomato In Dashi Stock Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I recreated a dish that I had at a kaiseki restaurant (traditional multi-course meal) inn. Some of the acidity from the tomato will leak into the dashi stock, so it's best to make salty stock. Adjust if needed by adding salt. I make this with golf ball sized tomatoes, but you could use large tomatoes, too. For 4 servings. Recipe by Cookie shiasu I recreated a dish that I had at a kaiseki restaurant (traditional multi-course meal) inn. Some of the acidity from the tomato will leak into the dashi stock, so it's best to make salty stock. Adjust if needed by adding salt. I make this with golf ball sized tomatoes, but you could use large tomatoes, too. For 4 servings. Recipe by Cookie shiasu Refreshing Chilled Tomato in Dashi Stock Share its first Cooksnap! I recreated a dish that I had at a kaiseki restaurant (traditional multi-course meal) inn. Some of the acidity from the tomato will leak into the dashi stock, so it's best to make salty stock. Adjust if needed by adding salt. I make this with golf ball sized tomatoes, but you could use large tomatoes, too. For 4 servings. Recipe by Cookie shiasu I recreated a dish that I had at a kaiseki restaurant (traditional multi-course meal) inn. Some of the acidity from the tomato will leak into the dashi stock, so it's best to make salty stock. Adjust if needed by adding salt. I make this with golf ball sized tomatoes, but you could use large tomatoes, too. For 4 servings. Recipe by Cookie shiasu Ingredients 4 servings 500 grams Tomatoes 500 grams Dashi stock 1 tbsp ＊ Soy sauce 2 tbsp ＊ Mirin 1 tbsp ＊ Sake 1/4 tsp ＊ Salt 5 cm Ginger 1 Green onions or scallions 500 grams Tomatoes 500 grams Dashi stock 1 tbsp ＊ Soy sauce 2 tbsp ＊ Mirin 1 tbsp ＊ Sake 1/4 tsp ＊ Salt 5 cm Ginger 1 Green onions or scallions Cooking Instructions 1 Heat the dashi stock in a pot with the ＊ ingredients. Leave to cool. Finely julienne the ginger. 2 Put small cuts into the tomato skins. Submerge the tomatoes in a pot of boiling water and take out when the skins burst (You can peel off the skins from the split part.) 3 Chill the tomatoes into a bowl of cold water. Take them out and peel the skins. 4 Submerge tomatoes in the cooled dashi stock. Add ginger and marinate in the refrigerator for a day. 5 Transfer the tomatoes, ginger and a generous portion of dashi stock to serving plates. Sprinkle with chopped green onions. The dashi is delicious too, so drink up! 1 Heat the dashi stock in a pot with the ＊ ingredients. Leave to cool. Finely julienne the ginger. 1 Heat the dashi stock in a pot with the ＊ ingredients. Leave to cool. Finely julienne the ginger. 2 Put small cuts into the tomato skins. Submerge the tomatoes in a pot of boiling water and take out when the skins burst (You can peel off the skins from the split part.) 2 Put small cuts into the tomato skins. Submerge the tomatoes in a pot of boiling water and take out when the skins burst (You can peel off the skins from the split part.) 3 Chill the tomatoes into a bowl of cold water. Take them out and peel the skins. 3 Chill the tomatoes into a bowl of cold water. Take them out and peel the skins. 4 Submerge tomatoes in the cooled dashi stock. Add ginger and marinate in the refrigerator for a day. 4 Submerge tomatoes in the cooled dashi stock. Add ginger and marinate in the refrigerator for a day. 5 Transfer the tomatoes, ginger and a generous portion of dashi stock to serving plates. Sprinkle with chopped green onions. The dashi is delicious too, so drink up! 5 Transfer the tomatoes, ginger and a generous portion of dashi stock to serving plates. Sprinkle with chopped green onions. The dashi is delicious too, so drink up! Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on August 07, 2013 06:19 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes How To Make a Small Amount of Dashi Stock How To Make a Small Amount of Dashi Stock The basic way of "making dashi" on TV cooking shows and in cookbooks results in an amount of dashi that can't be used up in one go, so you usually end up storing leftovers in the refrigerator. But you can't store dashi for that long, up to 5 to 7 days max. I often ended up letting it go to waste and relying on dashi stock granules. But with this recipe, you can make just 1 cup of dashi at a time, so there won't be waste. Great! ◎ Ideally, you want to use hot water (108°F/98°C) from an electric water kettle. Dashi should not be brought to a boil. ◎ Simmer the kombu and bonito flakes you used to make the dashi in mirin and soy sauce. It's delicious eaten with grated daikon radish. For 1 cup (200 ml) worth. Recipe by Kokoacchi cookpad.japan Japanese Eggplant in Dashi stock Japanese Eggplant in Dashi stock Japanese Eggplant is really tender and mild. Because of its mildness and the soft texture, it is so versatile for many different kind of cooking. Have you ever tried this really tender and juicy Eggplant that absorbed the dashi? This is a recipe for Eggplant lover to love Eggplant even more, and Eggplant hater to start loving Eggplant. This is good when it's warm or cold. When you want to eat cold, then please make sure the Eggplants are stored in Dashi skin side down to prevent discoloration. Studio AI Tokyo Japanese Cooking Class Bonito and Kombu Dashi Stock Bonito and Kombu Dashi Stock This is our family's method of making bonito and kombu dashi stock. If you'd like to save your stock for another day, you can freeze it in an ice cube tray. The bonito flakes may settle to the bottom, so strain them when transferring before use. Some say that the best temperature for making kombu dashi is 60°C, so I used that method here. Recipe by Hakuundou. cookpad.japan Homemade Dashi Stock (合わせだし） Homemade Dashi Stock (合わせだし） Dashi stock is the fundamental of Japanese cuisine. It's very versatile so you can use this to make so many type of dishes. I know instant Dashi is good & saves a lot of time but homemade dashi tastes even better ＆ very rich in umami ! Plus it's MSG free so if you opt for a healthier option, you can try making it from scratch. Claren Stefanie Furikake from Leftover Dashi Stock Packs Furikake from Leftover Dashi Stock Packs I couldn't bring myself to throw the delicious dashi stock packs away since they still have umami left in the them, so I saved them little by little in the freezer. The contents of the dashi stock packs I use are roasted flying fish, mackerel flakes, bonito flakes, kombu, shiitake mushrooms, dried small sardines. Even though they are dashi leftovers, it's a shame to throw them away. So, I created a furikake for mature palates by adding a refreshing kick of sansho. You can make healthy, homemade furikake without sansho for children. Recipe by Mekamahao cookpad.japan Cabbage Cooked in Consommé Dashi Stock Cabbage Cooked in Consommé Dashi Stock I wanted to see if consommé powder and dashi broth would work together so I cooked cabbage using both. I don't think it's necessary to use fresh-harvested cabbage, ordinary cabbage is plenty sweet. Adjust the seasoning according the cabbage's water content, adding soy sauce is an option, too. Recipe by Orange Day cookpad.japan How To Make a Small Amount of Dashi Stock How To Make a Small Amount of Dashi Stock The basic way of "making dashi" on TV cooking shows and in cookbooks results in an amount of dashi that can't be used up in one go, so you usually end up storing leftovers in the refrigerator. But you can't store dashi for that long, up to 5 to 7 days max. I often ended up letting it go to waste and relying on dashi stock granules. But with this recipe, you can make just 1 cup of dashi at a time, so there won't be waste. Great! ◎ Ideally, you want to use hot water (108°F/98°C) from an electric water kettle. Dashi should not be brought to a boil. ◎ Simmer the kombu and bonito flakes you used to make the dashi in mirin and soy sauce. It's delicious eaten with grated daikon radish. For 1 cup (200 ml) worth. Recipe by Kokoacchi cookpad.japan How To Make a Small Amount of Dashi Stock How To Make a Small Amount of Dashi Stock The basic way of "making dashi" on TV cooking shows and in cookbooks results in an amount of dashi that can't be used up in one go, so you usually end up storing leftovers in the refrigerator. But you can't store dashi for that long, up to 5 to 7 days max. I often ended up letting it go to waste and relying on dashi stock granules. But with this recipe, you can make just 1 cup of dashi at a time, so there won't be waste. Great! ◎ Ideally, you want to use hot water (108°F/98°C) from an electric water kettle. Dashi should not be brought to a boil. ◎ Simmer the kombu and bonito flakes you used to make the dashi in mirin and soy sauce. It's delicious eaten with grated daikon radish. For 1 cup (200 ml) worth. Recipe by Kokoacchi cookpad.japan Japanese Eggplant in Dashi stock Japanese Eggplant in Dashi stock Japanese Eggplant is really tender and mild. Because of its mildness and the soft texture, it is so versatile for many different kind of cooking. Have you ever tried this really tender and juicy Eggplant that absorbed the dashi? This is a recipe for Eggplant lover to love Eggplant even more, and Eggplant hater to start loving Eggplant. This is good when it's warm or cold. When you want to eat cold, then please make sure the Eggplants are stored in Dashi skin side down to prevent discoloration. Studio AI Tokyo Japanese Cooking Class Japanese Eggplant in Dashi stock Japanese Eggplant in Dashi stock Japanese Eggplant is really tender and mild. Because of its mildness and the soft texture, it is so versatile for many different kind of cooking. Have you ever tried this really tender and juicy Eggplant that absorbed the dashi? This is a recipe for Eggplant lover to love Eggplant even more, and Eggplant hater to start loving Eggplant. This is good when it's warm or cold. When you want to eat cold, then please make sure the Eggplants are stored in Dashi skin side down to prevent discoloration. Studio AI Tokyo Japanese Cooking Class Bonito and Kombu Dashi Stock Bonito and Kombu Dashi Stock This is our family's method of making bonito and kombu dashi stock. If you'd like to save your stock for another day, you can freeze it in an ice cube tray. The bonito flakes may settle to the bottom, so strain them when transferring before use. Some say that the best temperature for making kombu dashi is 60°C, so I used that method here. Recipe by Hakuundou. cookpad.japan Bonito and Kombu Dashi Stock Bonito and Kombu Dashi Stock This is our family's method of making bonito and kombu dashi stock. If you'd like to save your stock for another day, you can freeze it in an ice cube tray. The bonito flakes may settle to the bottom, so strain them when transferring before use. Some say that the best temperature for making kombu dashi is 60°C, so I used that method here. Recipe by Hakuundou. cookpad.japan Homemade Dashi Stock (合わせだし） Homemade Dashi Stock (合わせだし） Dashi stock is the fundamental of Japanese cuisine. It's very versatile so you can use this to make so many type of dishes. I know instant Dashi is good & saves a lot of time but homemade dashi tastes even better ＆ very rich in umami ! Plus it's MSG free so if you opt for a healthier option, you can try making it from scratch. Claren Stefanie Homemade Dashi Stock (合わせだし） Homemade Dashi Stock (合わせだし） Dashi stock is the fundamental of Japanese cuisine. It's very versatile so you can use this to make so many type of dishes. I know instant Dashi is good & saves a lot of time but homemade dashi tastes even better ＆ very rich in umami ! Plus it's MSG free so if you opt for a healthier option, you can try making it from scratch. Claren Stefanie Furikake from Leftover Dashi Stock Packs Furikake from Leftover Dashi Stock Packs I couldn't bring myself to throw the delicious dashi stock packs away since they still have umami left in the them, so I saved them little by little in the freezer. The contents of the dashi stock packs I use are roasted flying fish, mackerel flakes, bonito flakes, kombu, shiitake mushrooms, dried small sardines. Even though they are dashi leftovers, it's a shame to throw them away. So, I created a furikake for mature palates by adding a refreshing kick of sansho. You can make healthy, homemade furikake without sansho for children. Recipe by Mekamahao cookpad.japan Furikake from Leftover Dashi Stock Packs Furikake from Leftover Dashi Stock Packs I couldn't bring myself to throw the delicious dashi stock packs away since they still have umami left in the them, so I saved them little by little in the freezer. The contents of the dashi stock packs I use are roasted flying fish, mackerel flakes, bonito flakes, kombu, shiitake mushrooms, dried small sardines. Even though they are dashi leftovers, it's a shame to throw them away. So, I created a furikake for mature palates by adding a refreshing kick of sansho. You can make healthy, homemade furikake without sansho for children. Recipe by Mekamahao cookpad.japan Cabbage Cooked in Consommé Dashi Stock Cabbage Cooked in Consommé Dashi Stock I wanted to see if consommé powder and dashi broth would work together so I cooked cabbage using both. I don't think it's necessary to use fresh-harvested cabbage, ordinary cabbage is plenty sweet. Adjust the seasoning according the cabbage's water content, adding soy sauce is an option, too. Recipe by Orange Day cookpad.japan Cabbage Cooked in Consommé Dashi Stock Cabbage Cooked in Consommé Dashi Stock I wanted to see if consommé powder and dashi broth would work together so I cooked cabbage using both. I don't think it's necessary to use fresh-harvested cabbage, ordinary cabbage is plenty sweet. Adjust the seasoning according the cabbage's water content, adding soy sauce is an option, too. 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