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Top 5 dishes made from Kombu (Kelp) Dashi Powder
1 . Dried Mushroom ‘Okowa’ Glutinous Rice
Dried Mushroom ‘Okowa’ Glutinous Rice
‘Okowa’ is a Japanese dish of Glutinous Rice. ‘Okowa’ that is seasoned with Soy Sauce is probably my absolute favourite food. My mother cooks it by steaming, but I cook it using a rice cooker. It is the easiest way to cook ‘Okowa’, and the result is good enough if regular Rice is mixed with Glutinous Rice. You must remember you need a smaller amount of liquid to cook Glutinous Rice.
Ingredient
1 tablespoon
Soy Sauce
1 tablespoon
Mirin
320 ml
Water
1 teaspoon
Kombu (Kelp) Dashi Powder
1 teaspoon
Sesame Oil
1/4 teaspoon
Salt
Cooking instructions
* Step 1
Break Dried Mushrooms into small pieces, so that you won’t need to cut or slice them later. Soak them in warm water until absolutely soft. Darin, and wash them well with clean water, then drain. *Note: DO NOT squeeze to remove extra water.
* Step 2
Mix Ginger, Soy Sauce and Mirin in a bowl, add the softened Mushrooms, mix to combine, and set aside.
* Step 3
Place all the Soup ingredients in a measuring jug OR bowl, and mix well.
* Step 4
Wash Glutinous Rice and Regular Short Grain Rice together, drain well, and place in Rice Cooker’s inner pot.
* Step 5
Gently pour the Soup, spread the Mushroom mixture on top, but DO NOT stir. Then press ‘COOK’ button to start cooking.
* Step 6
When the Rice is cooked, add Edamame (OR Cooked Ginkyo Nuts), let it steamed for 10 minutes, then mix gently.
* Step 7
Sprinkle with some Toasted Sesame Seeds and enjoy. You may wish to add some finely chopped Spring Onion OR shredded Toasted Nori.
Note: if there is a photo you can click to enlarge it
2 . Sesame Flavoured Prawn Takikomigohan
Sesame Flavoured Prawn Takikomigohan
‘Takikomigohan’ is a Japanese dish of Rice that is cooked with other ingredients and seasonings. It is commonly seasoned with Dashi and Soy Sauce. It is my absolute favourite Japanese dish and I often crave it. Today I used Prawns. I thought some Oil will be definitely needed, so I added Sesame Oil. The result was so good and now I am writing down how I made it.
Ingredient
1 tablespoon
Sake (Rice Wine)
1 pinch
Salt
1 teaspoon
Kombu (Kelp) Dashi Powder
1 tablespoon
Sesame Oil
2 tablespoons
Soy Sauce
1/2 cup
Edamame Beans *optional
Cooking instructions
* Step 1
Clean the shelled Prawns, place in a bowl, sprinkle with Sake (Rice Wine) and Salt, massage to combine, and set aside. *Note: If you have the Prawns’ shells, save some.
* Step 2
Wash Rice and place in the rice cooker’s inner pot. Add Water up to the 2-cups marking, add Kombu (Kelp) Dashi Powder, Ginger and Sesame Oil.
* Step 3
Place Prawns on top and sprinkle with Soy Sauce. *Note: If you have some Prawns’ shells, place them on top. DO NOT stir.
* Step 4
Press the Cook/Start button. When the Rice is cooked, remove the shells.
* Step 5
Add Edamame Beans (OR Peas) and gently mix to combine. Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy.
Note: if there is a photo you can click to enlarge it
3 . Kippers & Shimeji Takikomi Gohan
Kippers & Shimeji Takikomi Gohan
‘Takikomi Gohan’ is a Japanese dish of Rice that is cooked with other ingredients and seasonings. I have used a variety of Canned Fish to cook ‘Takikomi Gohan’, but never used Kippers. So, I tried. I concerned about the smoky flavour of Kippers, but it was fine. This is another yummy ‘Takikomi Gohan’ that you can cook with just 1 can of Kippers. Shimeji can be replaced with other Asian Mushrooms.
Ingredient
1 can (200 g)
Kippers in Brine
1/2 teaspoon
Kombu (Kelp) Dashi Powder
1 tablespoon
Mirin
2 tablespoons
Soy Sauce
150 g
Shimeji
1/2-1 teaspoon
Sesame Oil *optional
Cooking instructions
* Step 1
Wash Rice, drain, and place in the rice cooker’s inner pot. Scatter Ginger and empty the can of Kippers into the pot, that means all brine as well. *Note: If you use Kippers in Oil, discard the Oil.
* Step 2
Add Water up to the 2-cups marking, add Dashi Powder, Mirin and Soy Sauce.
* Step 3
Cut off the bottom of Shimeji, tear into smaller pieces, and spread evenly. Then press ‘COOK’ button to start cooking.
* Step 4
When the rice is cooked, let it steamed for 10 minutes, then add Sesame Oil for flavour and gently mix to combine. Sprinkle some finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy.
Note: if there is a photo you can click to enlarge it
4 . Vegan ‘Okowa’ Glutinous Rice
Vegan ‘Okowa’ Glutinous Rice
I often add Chicken OR Pork to this type of Glutinous Rice dish, but making it Vegan is easy. I used Abura-age (Fried Thin Tofu) for this Vegan version. It’s a good source of protein and a wonderful flavour comes out of it. I added Edamame as well, so this dish contains plenty of protein. Bamboo Shoot can be a great addition. You might think this dish tastes bland, but this is the typical Japanese flavour, which I love very much.
Ingredient
1/2
Carrot
1 sheet
‘Abura-age’ (Fried Thin Tofu)
1/2 cup
Edamame Beans *thawed if frozen
320 ml
Water
1 teaspoon
Kombu (Kelp) Dashi Powder
1/2 teaspoon
Salt
1 tablespoon
Soy Sauce
1 tablespoon
Mirin
Cooking instructions
* Step 1
Slice OR cut Shiitake, Carrot and ‘Abura-age’ (Fried Thin Tofu) into small pieces.
* Step 2
Place all the Soup ingredients in a measuring jug OR bowl, and mix well.
* Step 3
Wash Glutinous Rice and Regular Short Grain Rice together, drain well, and place in Rice Cooker’s inner pot.
* Step 4
Scatter Shiitake, Carrot and ‘Abura-age’. Gently pour the soup over, but DO NOT stir.
* Step 5
Press the Cook/Start button. When the rice is cooked, add Edamame and let them steamed for 10 minutes, then gently mix to combine.
* Step 6
Sprinkle with some finely chopped Spring Onion and toasted Sesame Seeds, and enjoy.
Note: if there is a photo you can click to enlarge it
5 . Oil-Free ‘Shiso’ Perilla Dressing
Oil-Free ‘Shiso’ Perilla Dressing
‘Aojiso’, Green Shiso (Perilla), is impossible to purchase where I live. Luckily Shiso is easy to grow. Since I started growing it, I can enjoy the refreshing Shiso leaves every summer. This is a really good way to use it. Super simple, very refreshing, light flavoured, oil-free dressing, that goes well with Lettuce. It’s good as a dipping sauce, too.
Ingredient
1/4 teaspoon
Kombu (Kelp) Dashi Powder
2 tablespoons
Soy Sauce
1 tablespoon
Sugar
Cooking instructions
* Step 1
Wash Shiso leaves and chop them up very finely. Then combine with all other ingredients.
* Step 2
*Note: If you want to add Oil OR you prefer stronger flavour, reduce the amount of Water. Some Toasted Sesame Seeds can be a good addition.
Note: if there is a photo you can click to enlarge it
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