Recipes for "dashi"

Combine garlic, pickled ginger, soy sauce, sake, mirin, sesame oil, cayenne, and sugar in a shallow dish for the marinade; mix to combine with a fork and set aside.

Pound chicken breasts between 2 pieces of plastic wrap to a uniform thickness. Transfer to marinade and toss several times to coat. Spoon some of the marinade on top. Wrap tightly and marinate in the refrigerator for 30 to 60 minutes.

Remove chicken breasts from the marinade and place on paper towels. Blot dry with paper towels; do not discard marinade. Dust both sides of the chicken breasts with potato starch, cornstarch, or flour.

Add oil to a nonstick pan over medium-high heat until shimmering. Shake off excess starch from chicken breasts and place in the pan, smooth side down. Cook for about 3 minutes without disturbing. Once chicken breasts begin to sizzle in the oil, turn heat down to medium.

Turn chicken over; cook the second side for about 3 minutes, and turn over again. Cook until chicken is no longer pink at the center and juices run clear, about 1 minute more. An instant read thermometer inserted in the center should read 165 degrees F (74 degrees C). Remove to a plate, and place uncovered in a warm oven while making sauce.

Pour off any excess oil from the pan, and place over high heat. Add chicken broth, 2 tablespoons of reserved marinade, mirin, rice vinegar, and dashi granules and bring to boil, stirring occasionally. Discard remaining marinade. Cook mixture until reduced by at least 75% and slightly thickened, about 4 minutes. Turn off heat, add butter, and swirl the pan until butter disappears.

Plate chicken and spoon sauce over the top to serve. Garnish with a pinch of furikake if desired.

Wipe off any dirt from kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Soak kombu in water in a saucepan for 30 minutes to soften.

Transfer kombu to a cutting board; cut several slits, lengthwise, into the leaf. Return kombu to water in the saucepan; bring to a boil. As soon as water begins to boil, remove kombu to prevent stock from becoming bitter.

Stir bonito flakes into kombu-flavored water; bring back to a boil, then remove pan from heat. Allow dashi to cool. When bonito flakes settle on bottom, strain dashi through a strainer lined with cheesecloth or a coffee filter.

Place kombu into a pan and pour in cold water. Let soak for 30 minutes to an hour.

Place the pan of kombu over medium-high heat and wait, stirring once, until water almost starts to simmer and you see bubbles just start to rise to the surface. Immediately turn off heat and remove kombu from the broth into a bowl. Allow broth to cool down to about 150 degrees F (66 degrees C).

Stir bonito flakes into the hot kombu broth and bring to a gentle simmer over medium-high heat. Let simmer for 5 minutes. Remove from heat and strain into a container.

Place shrimp, Burrata cheese, salt, paprika, cayenne, ginger, and sesame oil into the bowl of a food processor. Pulse on and off until a smooth paste forms, scraping the bowl with a spatula as needed. Transfer to a bowl, wrap in plastic, and chill in the refrigerator for 1 hour, to overnight.

Transfer 2 cups of dashi back into the pan; add soy sauce and mirin. Bring to a gentle simmer over medium heat. Taste and adjust with more soy and/or mirin as needed.

Scoop about 1 1/2 tablespoons of the chilled dumpling mixture into a football shape using two large spoons. Repeat with remaining dumpling mixture and carefully transfer 6 to 12 at a time into the simmering broth. Cook until dumplings turn over in the water, about 2 minutes per batch. Ladle about 1/2 cup dashi into warm serving bowls; remove dumplings with a strainer into the bowls (3 per serving).