Hot Broth for Japanese Noodles
Japanese noodles in hot broth
This is a master recipe from Hiroko Shimbo’s book Hiroko’s American Kitchen to allow a cook to be creative with how to make Japanese noodles at home. You can use udon, soba, or somen noodles. The flavor is authentically Japanese, and the recipe provides a “master sauce” so you can make a lovely dinner in a quick hurry once you’ve stocked the “super sauce” in your freezer. If you love Japanese home-cooking, and Japanese noodles, then you need to learn this technique to get a delicious dinner on the table in minutes!

Super Sauce—for a Japanese pantry
Japanese pantry recipe
Hiroko Shimbo’s book, Hiroko’s American Kitchen, is about how to enjoy Japanese home-cooked flavors in the U.S.

Many ingredients available in Japan are not readily found in this country she has now adopted as her home. She has found many delicious different ingredients here, and has adapted them in very Japanese ways by cleverly presenting a half dozen Japaneses “pantry staple sauces” as the basis of more than 100 recipes. Each has traditional Japanese flavors, and will bring us to the childhood-memory flavors of her home.

Niboshi Dashi: dried sardine broth

☛ → night and day
Niboshi are baby sardines (anchovies in some translations) that have been boiled once then dried. Compared to katsuobushi, stock made with niboshi has a fishier flavor. They vary in size from about 1.5″ to over 3″long with the smaller ones having a milder flavor. This stock is used in both Korean and Japanese cooking for miso soup, hot pots (nabemono), and strongly flavored noodle dishes. Some bloggers note that niboshi dashi is more commonly in the Tokyo area than in Osaka/Kyoto; and katsuo dashi is used more in the summer, niboshi in the winter.

Dashi: One, Two… / Ichi, Ni…

Ð → → → → ♥ ♥    ☛ happy valentine’s day! ★ ☆ ★ ☆
Dashi 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 Japanese cuisine. Dashi can be made with kelp (kombu), dried bonito (katsuobushi), dried baby sardines (niboshi), dried shiitake mushrooms, or a combination of two or three of these ingredients.

Vegetarian Dashi

Ð → → → → ♥ ♥    ☛ happy valentine’s day! ★ ☆ ★ ☆
In Japanese cooking the stock that is the basis for soups, braises, sauces, and dressings is dashi. It can be made with kombu (dried kelp, sometimes spelled as konbu), hoshi-shiitake (dried mushrooms), katsuobushi (dried bonito flakes), or niboshi (dried anchovies, sometimes called sardines). I have seen references to making dashi with clams (asari or shijimi), dried mackerel flakes (sababushi), or dried young “flying fishes.”