Recipe with Umami Dashi Kelp 1
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.
Chicken Meatball with UMAMI dashi Kelp
Ingredients for 4 persons
- 1 pack of UMAMI dashi kelp
- 250 g minced chicken
- 1/4 onion
- a little oil
- 1/4 lemon
1. Finely chop the onion.
2. Add the ground chicken, 1 and UMAMI dashi (open the pack and sprinkle) kelp to a bowl and mix well.
3. Heat the oil in a frying pan, shape into an easy-to-eat size and bake.
4. When cooked in the middle, serve it in a bowl and squeeze the lemon.
Furohuki Daikon Radish
Ingredients 4 servings
- 1 pack UMAMI dashi Kelp
- 600ml Water
- 1/3 of a Daikon radish
Sweet & Spicy Miso sauce
- Red Miso
- Soy sauce
- Cayenne pepper powder
1. Add water and UMAMI dashi Kelp in a pot over a medium low heat.
Once boiled, lower heat for 3 minutes and take out the pack.
2. Round slice daikon radish and chamfer the edges with slits, then boil lightly.
3. In the pot prepared in step 1, ass the daikon radish from step 2.
Boil at low heat for 15 to 20 minutes.
4. Put all ingredients for sauce in a pot and loosen with the soup from step 3.
5. Boil over medium heat until thickened.
Spinach with enoki and konbu
ingredients 6 servings
- 1 pack UMAMI dashi Kelp
- 300g Spinach
- 100g Enoki mushrooms
- 1 slice of the chicken aiguillette
- 1 teaspoon Light soy sauce
- Preferred amount of Yuzu
1. Boil the spinach and soak in cold water.
Dry and cut into bite size lengths.
Remove the root of the enoki mushrooms and cut into bite size and boil.
Boil the chicken aiguillette and divide it into small pieces.
2. Add spinach from step 1 and rip open the UMAMI dashi Kelp pack and put the content in a bowl.
Pour light soy sauce and mix well.
3. If you prefer, squeeze yuzu and mix.
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.