Recipe with Umami Dashi Kelp 2

yellowtail daikon umamidashi konbu

Recipe with Umami Dashi Kelp 2

Do you know Umami and Dashi?

“DASHI” is Japanese name for “Broth” or soup made by cooking seafood or vegetables.
“Umami” is not a sense, but a component of taste.
Discovered by Japanese scientists from kelp soup stock, it was also clarified that there is a tissue that senses the umami component on the tongue, and it was recognized as the fifth basic taste.
The delicate sensibilities unique to Japanese people, such as being written as the official term “UMAMI” common to the world, are attracting a great deal of attention worldwide.

yellowtail daikon umamidashi konbu

Stewed Yellowtail and Daikon radish

Ingredients for 3-4 people

  • 1 pack of UMAMI dashi kelp
  • 600 ml of water
  • 3 spoons of soy sauce (dark)
  • 1 spoon of mirin (sweet sake)
  • 1 spoon of sugar
  • 2 spoons of sake
  • 3-4 slices of yellowtail
  • 1/2 Japanese Daikon radish
  • 1 piece of ginger

1. Put water and UMAMI kelp (without open the pack) in a saucepan and heat over medium heat.
When it comes to a boil, reduce the heat, simmer for 3 minutes and remove.
2. Cut the radish into thick half-moons and chamfer it.
Boil it and put it in a colander to drain it.
Cut the ginger into thin slices with the skin.
3. Dip the yellowtail flounder in boiling water and take it in cold water to drain it.
4. Put the sugar, mirin, sake, soy sauce and radish of 2 in the 1 pan and simmer for about 10 minutes.
Reduce the heat to low, add the 3 and 2 ginger, put the drop lid on it and simmer for 10 to 15 minutes.
5. When the radish is soaked in flavor, serve it in a bowl.

oyster rice umamidashi kelp

Oyster rice

Ingredients for 4 persons

  • 1 pack of UMAMI dashi kelp
  • 200 g oysters
  • 1 spoon, 2 tea spoons of soy sauce
  • A pinch of salt
  • 2 spoons of sake
  • 360 ml of water
  • 300 g of rice

1. Wash the rice and drain the water.
2. Lightly rub the oysters with salt (apart from the quantity) and wash them under running water.
When the dirt is gone, lift it in a colander and drain it.
3. Put the soy sauce, sake and salt in a saucepan and heat.
After boiling, add 2, simmer for about 3 minutes and turn off the heat.
When it cools, separate it into oysters and broth.
4. Put the broth of 1 and 3 in the rice cooker and add water until memory of 2.
Put a pack of UMAMI dashi kelp (without open the pack), shake lightly and cook.
5. After cooking, take out the dashi pack and add the 3 oysters to warm it up.
6. Coarsely mix everything and serve in a bowl.
Sprinkle with small onions if you wish.

Possibility of umami

Originally, there are four basic tastes, sweetness, saltiness, sourness, and bitterness, and it has been said that the taste of food is determined by these.
A new addition to this is the fifth taste, “umami.”
It turned out that all ingredients contain umami ingredients in common.
We have come to be aware of cooking methods that make the best use of the taste of ingredients.
If the idea of ​​”umami” is added, you can bring out the deliciousness with a healthy cooking method that makes the best use of the taste of the ingredients by suppressing seasonings and oils.
The discovery of umami has the potential to have a positive effect not only on taste, but also on human nutrition and health.
That is why the world is paying attention to “umami”.

Umami Dashi Kelp is 100% vegetarian in a dashi pack, and the umami of kelp and shiitake mushrooms is condensed, so you can easily take dashi and use it for cooking.