Try my Japanese Clam Pasta for a quick, flavorful meal with Manila clams, dashi, and white wine, ready in 15 minutes!

Dashi is the foundation of Japanese cuisine, but its potential uses go well beyond that. Here's how to use the ever-versatile ...

300 grams firm “momen” tofu, 6 cm white part of green onion (naganegi type), bit of dried skipjack tuna shavings (katsuo-kezuribushi), 100 ml dashi stock, 1 and 1/3 Tbsp soy sauce, 1 and 1/3 ...

If you can’t find this white soy sauce, mix in some salt, instead. Dashi bags look like tea bags, and need only to be soaked in boiling water to make a flavourful stock. Buy the type that ...

(Supervised by Akiko Watanabe in the cooking aspect and Midori Kasai in the cookery science aspect) * Ingredients (Serves two) 3 eggs, 1/4 cup dashi stock, 1/2 tsp light-colored soy sauce ...

For the sauce, mix the liquid dashi with 175ml/6fl oz of water in a jug to bring the total liquid to 375ml/13fl oz. Stir in the remaining ingredients for the sauce. Set aside. For the beef ...

Other types of fish are served with carrot sauce or a mustard cream sauce. EATING IN a quality restaurant such as Dashi is not just about the food but also about the magnificent presentation.

5. Make a kudzu dipping sauce: Pour the kombu dashi, mirin and soy sauce into a pot and place over heat. Bring to a gentle boil and then add the kudzu slurry. Once it thickens, set aside to let it ...

Once the garlic releases its aroma, add the spinach, water, sake, granulated dashi, soy sauce and salt. Stir-fry over high heat. 3. Serve the spinach with cooked garlic slices.