At first, prepare 3cups ichiban dashi with 3 and 1/2cups water, katsuobushi and kombu.
Cut the tomatoes and quail eggs into halves. Cut the cucumber, avocado, carrot and onion into cubes. Stir-fry the onion and carrot with olive oil in a frying pan until tender, then season with salt and pepper to taste.
Place the kanten agar and 500cc water into a pan. Simmer and stir until the kanten agar is completely dissolved. Add the 3 cups ichiban dashi to stir well to make a Japanese-style aspic.
Arrange the fresh and stir-fried vegetables and quail eggs in a mold such as a terrine or loaf pan.
Pour the aspic to fill the mold. Keep it refrigerated until thoroughly set. Slice before serving.
|3 quail eggs or 1 chicken egg, boiled.|
|water for kanten agar||500cc|
|ichiban dashi, the first prepared dashi||3 cups|
|water for ichiban dashi||3 and 1/2cups|
Braised Pork Mille-Feuille
After pork is braised with dashi stock, its natural umami flavor increases. It is perfect with not only rice but wine, beer, sake etc.
Rice Balls of Mochi-Gome Glutinous Rice with Shiitake and Scallops
This specially cooked rice is filled with umami flavor of dried scallops and shiitake dried mushrooms. Shape the rice into a ball without wrapping the bamboo leaves. They are perfect for a party or boxed lunch.
Tai Chazuke, Rice Dashi Soup with Sea Bream
Sashimi, fresh raw sea bream or other white fish meat is used.
Cream Cheese with Katsuo Kezuribushi Shaved Dried Bonito Flakes
This is a Japanese-style quick-fix dish. Sprinkle katsuo kezuribushi shaved dried bonito flakes over cream cheese.
Japanese-style Kanten-yose Aspic with Dashi and Vegetable
This kanten-yose aspic can be served as a Japanese-style appetizer or salad.
Kanten agar is a traditional Japanese dried food. It is made from tengusa seaweed and easy to cook.
Unlike animal-base gelatin, kanten agar is seaweed-base, so it is very healthy. It can be used for fruit jelly.
Miso Soup with Wakame Seaweed, Negi Japanese Long Onion and Dashi from Niboshi Dried Baby Sardines
You can make dashi with distinct flavor from niboshi dried baby sardines, so it is very suitable for miso soup and simmered dishes with thick sauce. Niboshi are inexpensive compared to katsuobushi. Before using them, toast in a frying pan without oil until smelling savory to remove a fishy smell.
Tai and Yuzu Goma Salad, Salad with Sea Bream and Aromatic Citron and Sesame Seeds
Make fresh salad with raw sea bream or the white fish meat and your favorite vegetable. This Japanese-style salad has yuzu citrus aroma. It goes well with bread as well as rice. It is wonderful with wine or beer.
Handa Somen Fine Noodles
Handa somen dried fine noodles are produced by farmers only during the slack season on the farm and the coldest period in winter at Handa-cho, Tokushima Prefecture in the Province of Shikoku. Handa-cho is located in a mountainous district. Handa somen fine noodles have strong koshi elasticity, for the clear stream of Yoshino-gawa River and the cold weather in winter give the good circumstance to make the somen noodles.
Jelly Soup Stock
Chicken Noodle Soup with Scallions and Ginger
This is a noodle soup, made with a rich dashi stock. Somen noodles is a very popular noodle that is eaten cold in the summertime but it is also very nice in a hot broth.
Pork Belly Noodle Soup with Scallions and Ginger
This is a noodle soup, made with a rich dashi stock, pork belly and vegetables. Somen is very popular noodle that is enjoyed cold in the summertime but it is also very nice in a hot broth.