but had previously never considered using in rice: instant dashi. Dashi, a staple of Japanese cuisine, is a stock made from kombu (edible seaweed) and sometimes also bonito (dried fish ...

Then add the dashi and a pinch of salt ... and sauté for 30 seconds more. Toss in the day-old rice, breaking up any clumps as you mix it together. If the rice is dry, add another 1 tablespoon ...

Not to mention lunchbox omelets, we have eggs in rice bowls and in stir-fries ... Here is a recipe for dashi maki, one of Japan’s all-day, anytime egg dishes. I learned this recipe from an ...

After eating the solids and most of the broth, you can add more dashi broth (or plain water) to the pot and cook udon noodles, for soup noodles. Alternatively, you can add cooked rice and stir in ...

4. Put the rice in a donabe (earthenware pot) and add the dashi, seasoned with sake and usukuchi soy sauce. 5. Place the mushrooms and chestnuts on top of the rice. Put the lid on the donabe ...

4. For the sauce, combine the dashi broth, rice vinegar, sugar, usukuchi soy sauce, salt and katsuobushi and place over medium heat. Bring to a gentle boil and strain. 5. Arrange the three ...