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Top 5 dishes made from Dashi Stock *OR 2 cups Water & 1 teaspoon Dashi Powder
1 . Grated Daikon Miso Soup
Grated Daikon Miso Soup
This Miso Soup might look boring, but it is a very comforting soup. It is one of the traditional Japanese soups. It looks slightly thickened, doesn’t it? It actually is because of Daikon (White Radish) that is finely grated. To enjoy the delicate texture of the soup, I like to add soft Tofu to it.
Ingredient
1/2-1 cup
finely grated Daikon (White Radish)
Cooking instructions
* Step 1
Heat Dashi Stock (OR Water & Dashi Powder) in a saucepan. *Note: If you use Dashi Powder, use a good quality one. You would need 1/2 teaspoon for 1 cup Water, OR use it according to the instruction on the package.
* Step 2
Add finely grated Daikon (White Radish), and bring to the boil. You don’t need to cook it for long, but I recommend to cook for a few minutes. While you are cooking, prepare Tofu and Spring Onion. Cut Tofu into small cubes.
* Step 3
Season the soup with Miso, then add Tofu. Add some finely chopped Spring Onion and enjoy. *Note: For the above photo, I added 1 tablespoon freshly grated Daikon on top for the presentation.
Note: if there is a photo you can click to enlarge it
2 . Okra, Tofu & Wakame Miso Soup
Okra, Tofu & Wakame Miso Soup
People often ask me how to cook Miso Soup. The answer is simple. Cook ingredients in Dashi Stock, that can be Katsuo (Bonito), Kombu (Kelp) OR Iriko (Dried Sardines), OR Stock of your choice. Then season the soup with Miso. Miso’s saltiness varies, and everyone has a different taste, so you need to taste the soup and figure out how much Miso you need to add. Today’s ingredients are Okra, Wakame and soft Tofu. The soup was slightly thickened because of Okra. It was delicious!
Ingredient
1/2 tablespoon
Dried Cut Wakame
Cooking instructions
* Step 1
Heat Dashi Stock (OR Water & Dashi Powder) in a small saucepan. *Note: If you use Dashi Powder, use a good quality one. You would need 1/2 teaspoon for 1 cup Water, OR use it according to the instruction on the package.
* Step 2
Add Okra and Dried Wakame, and cook until Okra is soft. Season with Miso, then add Tofu. Add some finely chopped Spring Onion if you like. *Note: I recommend to add any ingredients that are fragile and don’t need to be cooked, such as Tofu, after you finished seasoning the soup.
Note: if there is a photo you can click to enlarge it
3 . Crab Meat & Egg Rice Soup
Crab Meat & Egg Rice Soup
Crab Meat Rice Soup is actually a delicacy as it is supposed to be cooked with Crab that is not cheap. However, you can cook it easily and quickly using Canned Crab Meat. Such a simple rice soup is something I occasionally crave, particularly on a cold day OR when I don’t feel well.
Ingredient
1 can (170 g)
Crab Meat in Brine *I had 130g after drained
1 tablespoon
Sake (Rice Wine)
1/2 teaspoon
Salt
1/2 teaspoon
Soy Sauce
Cooking instructions
* Step 1
Lightly drain canned Crab Meat, DO NOT squeeze, and remove all hard bits if there are any.
* Step 2
Place Dashi Stock, Sake (Rice Wine), Salt, Soy Sauce and Cooked Rice in a saucepan, heat over medium heat, and bring to the boil. Lower the heat and simmer until Rice is soft. By then, the Rice has sucked up a lot of soup.
* Step 3
Add Crab Meat and Spring Onion, and stir slightly. Once it is back to the boil, add whisked Egg slowly in a circular motion, but DO NOT stir straight away. When Egg is softly cooked, gently stir.
* Step 4
Add the saved Spring Onion and enjoy.
Note: if there is a photo you can click to enlarge it
4 . Simmered Edible Chrysanthemum & Abura-age
Simmered Edible Chrysanthemum & Abura-age
A few days ago, I went to an Asian grocery store in Doncaster East. I knew the shop for a long time but I had never visited. The shop was not like the typical Asian grocery store. I should call it an Asian supermarket. There were so many fresh vegetables and the prices were amazing. A huge bunch of Edible Chrysanthemum cost me only $4!!! I have cooked a variety of dishes using the Edible Chrysanthemum since the purchase, and this is one of them. I enjoyed it with freshly cooked Rice. I love this type of dish.
Ingredient
2 sheets
Abura-age (Frice Thin Tofu)
250-300 g
Edible Chrysanthemum
1/2 teaspoon
Salt *alter the amount
1 tablespoon
Soy Sauce
1 tablespoon
Mirin
Cooking instructions
* Step 1
Wash Edible Chrysanthemum and cut into 7-8cm long pieces, and separate thick and hard parts and soft leaves. Cut Abura-age (Fried Thin Tofu) into the size that is easy to eat.
* Step 2
Place all the Soup ingredients into a large saucepan or pot, and bring to the boil over medium heat.
* Step 3
Add thick parts of Edible Chrysanthemum and cook for a few minutes, then add soft parts and Abura-age, and cook until soft.
* Step 4
Mix Potato Starch (OR Corn Starch) and Water in a small bowl, add to the boiling Soup, stirring well, and cook until the soup thickens.
Note: if there is a photo you can click to enlarge it
5 . Topokki (Tteokbokki)
Topokki (Tteokbokki)
It was my daughter who introduced this Korean dish to our family. It was a very sweet and spicy dish, I actually found it too sweet for me, but I enjoyed it, especially the rubbery Rice Cakes. This is my version of Topokki. My method might be different from the authentic method, but it is right for me. The amount of Gochujang (Korean Spicy Miso) depends on your preference. Today I added 4 tablespoons and my family members struggled with the spiciness. However, you may wish to add more. Some people even add Chilli Flakes for extra heat. Fried Fish Cakes are often used for this dish, but it is optional. You may prefer Chicken OR Pork, OR vegetables such as Cabbage OR Asian Mushrooms.
Ingredient
500-600 g
Cylinder Shaped Rice Cakes for Topokki
1 clove
Garlic *grated
2-4 tablespoons
Gochujang (Korean Spicy Miso)
2 tablespoons
Sugar
1 tablespoon
Soy Sauce
Cooking instructions
* Step 1
Rinse Rice Cakes under cold water. If they are stuck to each other, soak in cold water and separate them, then rinse. Drain well.
* Step 2
Place all the Sauce ingredients in a large frying pan and combine well.
* Step 3
Add Rice Cakes and bring to the boil. Reduce heat, scatter Fish Cake and Spring Onion pieces, and simmer, stirring occasionally, for 10 to 15 minutes. Taste the sauce, and add extra Gochujang, Sugar OR Soy Sauce as required. When the sauce is thickened, add Boiled Eggs, simmer for a few more minutes, stirring occasionally.
* Step 4
Sprinkle with some Toasted Sesame Seeds and serve. You can sprinkle some finely chopped Spring Onion as well.
Note: if there is a photo you can click to enlarge it
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