My Healthy Dish - Save my recipe for Miso Soup! You only...

homemade dashi ~ One of the most commonly used ingredients in Japanese cooking is dashi. It’s honestly quite simple once you learn about the ingredients used and it takes much less time to make compared to other broths. I try to keep dashi handy in the fridge for warming up leftovers or making a quick miso/noodle soup. ingredients linked on my amazon storefront in bio — 4 cups water 15g kombu — dried seaweed katsuobushi — dried bonito flakes 5 large dried anchovies, gutted Soak the kombu in 4 cu

콩나물밥 soybean sprout rice bowl 🌱🍚 😋 Make dashi broth. I like using the dashi packs (I’m using the anchovy & seafood packs) After your broth is ready - make your rice. I’m using white and mixed rice. Top with mushrooms 🍄‍🟫 if you want. Blanche the soy bean sprouts for 2-3 minutes. Place in ice water immediately after for 5 minutes and drain. Sauté ground beef, add sugar, soy sauce, and the beef dashida (Korean beef bullion), and a little bit of the dashi broth. Make the sauce for the soybean

A Japanese New Year’s eve tradition, Toshikoshi soba! In the Dashi soup, you make Dashi soup with fish bullion, add soy sauce, sake, and mirin! Happy New Year’s Eve! #sobanoodles #soba #japanesetraditional #newyearseve #年越しそば #masterchefjunior @masterchefjunior #holidaytradition | Mina Makes