Essential Recipes

Click on the recipe title to see the recipe.

Dashi (page 65) is essential for Japanese cooking. It is usually a clear, non-oily fish stock used for soups, simmered dishes, salad dressings, and marinades. Dashi provides the subtle umami that is the foundation of this cuisine. Dashi can be based on kelp (kombu), dried bonito (katsuobushi), dried baby sardines (niboshi), dried shiitake mushrooms, or a combination of two or three of the ingredients.

Kakejiru (Broth for Hot Noodles), page 66
This is a mild-flavored broth to be poured hot over udon or soba.

Ponzu Dressing
Ponzu is made with yuzu, a kind of citron. Ms. Shimbo says yuzu tastes like a mixture of lemon, lime, and grapefruit. I found yuzu only once and it was expensive and did not look the picture of health; I’ve often found bottled yuzu juice, and it is expensive, though I think it tastes good.

Tama-miso (Miso-and-Egg Sauce)
This sauce is a topping for grilled foods. It’s also the basis for some dressings.

Tentsuyu, Tempura Dipping Sauce


3 thoughts on “Essential Recipes

  1. Pingback: Japanese Chicken, Shiitake, and Long-Onion « Tess’s Japanese Kitchen

  2. Hi I wonder if you have the recipe for seaweed salad that they serve at the restaurants. I would like to try it at home and I think the ingredients include seaweed, agar-agar, sesame seed, sesame oil, kikurage mushroom, sugar, vinegar, salt, red pepper, and more…but not sure about the preparation. Thanks.

    • Hi TC,
      So sorry to disappoint: I do not have a recipe.

      There is a small Korean store a block from my house that also carries some Japanese products. One day I went there to get some agar-agar but could not find it. I asked, but the one person who speaks English was not there. They have some small Korean and Japanese (and other Asian) cookbooks near the cash register so I tried to find a picture of agar-agar in one of them. No luck. The young woman brought an older male co-worker over, and I tried to describe agar-agar, no luck. Finally I wrote the word on paper and he said, “Yes!” He brought me to the refrigerator case with kimchee, prepared Korean pickles, vegetables, mushrooms, etc. There were several packages of the salad that we get in American sushi restaurants. He had remembered reading the ingredients, including the agar-agar. They make some of the kimchees and pickles, but buy that salad.

      I buy it there or at the other Japanese store in town. But not often. I consider it a sort of “deli” food and have never tried to make it at home. Sorry to disappoint…

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