#dashi powder

[shoku-and-awe]

I ordered some seeds and the company sent me a little newsletter! With recipes! Very simple recipes, but I like it. Click through for recipes for Peanut Rice (!) and Bitter Greens with Peanuts, credit to Kuragi Co., Ltd. in Mie Prefecture.

Peanut Rice

360 g dry rice Peanuts to taste 30 ml sake 1 tsp salt Gomashio to taste (toasted sesame seeds and sea salt; available at Asian grocery stores or mix your own) 

(1) Wash rice thoroughly, then mix with sake and salt in rice cooker. Add slightly more water than necessary.

(2) On top, add peanuts (without removing skin) to taste. Cook in rice cooker.

(3) When finished, sprinkle with gomashio and serve.

===========================

Bitter Greens* with Peanuts

*Specifically, 春菊 shungiku or chrysanthemum greens, but you could try spinach, mustard greens, broccoli rabe, whatever you have!

1 bunch bitter greens 20 g peanuts 1 tbsp dashi powder 2/3 tbsp soy sauce 1 tbsp sugar Salt to taste

(1) Wash greens thoroughly and blanch (add to a pot of salted boiling water, remove quickly, and rinse thoroughly in cold water to lose residual heat). When cool, wring out water and cut into 4 cm lengths.

(2) Chop peanuts roughly.

(3) Combine soy sauce, dashi, sugar, and peanuts, and mix well. Use as a dressing for greens.

[planet4546b]

gets home starving and slurps the fuck out of a huuuuuuge bowl of ramen with spinich and chicken and egg and onion like a wild beast. Yum

[cinnamonsikwate]

i wanted to do this last week to celebrate the finale but i only just now got around to it. so for today's dinner, i made japanese-style vegetable curry (ch. 66-67) with tofu katsu (ch. 23) on top of steamed pink rice! 🍛

(bonus: my mom dropped off to sleep right after eating; senshi was right about those carbohydrates getting to you lol)

don't forget: to live is to eat! 🍽️🥄

[ququoquaw]

Yk man I’m just not a fan of satanist narratives

[interstellarhitchhiker]

quick miso soup w mushrooms and spinach

[quoigenicfromhell]

I mean I am a failgirl (girl version) but collectively we're also failgirls. Nobody in here better argue with me on this.

[vividbeast]

beef rice bowl!! (link here!)

[cantillat-moved]

@lovedloyalty ❝oh, nothing. It’s just that those are some special-looking rice balls you’ve got there. ❞ (vritra @ archer)

❝ You have a good eye, Divine of Confined boundaries. ❞ the bowman couldn’t help but be respectful with titles, even when it might sometimes backfire spectacularly. The rice balls in questions had some orange and green colored mixed with the pale grains. ❝ This is called Devil’s Onigiri . ❞ with a name like that and the way Archer said it in his deep, imposing voice one could be mistaken to think it could be some delicacy with a special story behind it and generations of tradition – but, in fact, it was something that a convenience store chain came up with. The name wasn’t because of any connection to actual demons – the advertisement claimed it to be “devilishly addictive” and “devilishly delicious” as well “devilishly high calories”… ❝ It is made with the usual short grain rice, tenkasu, aonori and tsuyu souce. ❞ he explained, placing one finished onigiri on top of the others in the place. ❝ Feel free to help yourself. ❞

[heartmaddie]

sakusa kiyoomi when you're sick includes fluff , kiyoomi is a cutie , you're in a relationship

sakusa doesn't know what he's doing here.

standing outside your door, tightly gripping onto the flimsy plastic of a convenience store bag which was filled with various medicines and groceries for him to cook. to him, this felt a bit too intimate. showing up to your home unannounced because your classmate told him you were out sick and he knew that your parents weren’t home, so who would look after you if it wasn’t him? 

realistically, he could turn around right now, you didn’t know he was here yet. but there was something unfamiliar which pulled him towards your front door. an unsettling sensation bloomed deep in his chest when he’d imagine you sick, all alone on your bed. 

before he knew it, his legs were pulling him towards your door, he sighs as he presses his finger against your doorbell, hoping that you weren’t sleeping. a couple moments later, the door shifts open and he sees you, bundled in his dark sweatshirt and a pair of large trousers, and his expression softens slightly.

“oh, yn” he mumbles, gently rubbing your cheek, “you look so unwell.”

“why are you here kiyoomi?” you ask, obviously congested as you looked up at him confused. you knew about his aversion to disease, and how he’d go out of his way to ensure that he wouldn’t get sick, so you weren’t exactly sure on why he was here, holding you gently like this.

kiyoomi shrugs nonchalantly and pushes past you, closing the door as he slips off his shoes and neatly places them near the door. 

“i just felt like it, why aren’t you in bed?” he questions, unpacking all the medicines and aligning them in a neat row before moving to wash the vegetables and fruits, looking over at you occasionally.

“i had a really horrible headache, and i couldn’t get to sleep.” you explained, moving to lean your head on his back, gently brushing your fingers against his arm. kiyoomi smiles to himself, looking back at you with a soft expression.

“tired?” he asks gently, curling his fingers against your soft hair. you nod in response, letting out a yawn as you rubbed your face against his back.

“so exhausted, i hate being sick like this,” you complained. he thought you were cute, with your nose red and dry as you looked up at him expectantly, “what are you cooking?”

“okayu.” he states simply, washing the rice efficiently, “you should go lie down on the couch, have you had any medicine today?” he asks pointedly, letting out a deep sigh when you shake your head no. “you should be taking better care of yourself, there’s pei ko on the island bench.”

“i know, but i’ve just been so bedridden today.” you slip away from him, and kiyoomi can't help but miss the comfort of your warmth. he watches as you pour 10 ml of the thick medicine into a plastic cup, before downing the medicine, it’s sickeningly sweet on your tongue, and he smiles when he sees you scrunch your face up. 

“go lie down on the couch while i make this for you.” he sighs, gently pulling you in for a soft kiss before walking you to the sofa, he guides you onto lying onto the couch, pushing your hair behind your ears as he adjusts the pillow behind you. 

you look up at him as he works, letting him pamper you as you feel the weight of your sickness settled in your bones. sakusa kiyoomi was infamous for being a perfectionist, but he let that go when it was just you. he’d gently lay blankets over your body, pressing kisses against your cough ridden lips between each layer.

“okay, just try to sleep while i cook for you, and i’ll wake you up when it’s done. okay?” he asks, his voice uncharacteristically soft as he strokes your hair, lulling you to sleep.

he promptly moves back to the kitchen, continuing to swiftly cut shallots and occasionally check on the simmering pot as the sea-like smell of dashi powder wafts through the air of your home. sakusa would have a small smile on his face when he heard you sleeping soundly, this was oddly domestic, and he somehow didn’t mind the predicament. 

a half hour later you feel kiyoomi gently nudging you awake, the tray of okayu and a variety of different side dishes on a tray which is laid on the coffee table.

“is it ready?” you asked tiredly, rubbing your eyes as kiyoomi nodded.

“yeah, here.” he passes you a box of tissues and rubs your shoulder when you blow your nose, “ready to eat?” he asks curiously, helping you sit up.

“yeah, thank you. it looks really nice, baby.” you smile up at him, bringing the metal spoon to your mouth. the porridge was warm on your tongue, and had a satisfying light taste. he was good at this.

you sat in silence, leaning against his shoulder as the only sounds which surrounded you was the metal scraping against the wooden bowl. kiyoomi was glad that you seemed to be enjoying the meal he prepared, he would bury his nose into your hair as he held you close, circling his fingers against your waist.

he watches as you set the cutlery on the finished tray and he hums softly.

“did you enjoy it?” he asks curiously, “made your throat feel a bit better?”

“yeah, it was really soothing, thank you omi.” you reply, curling against his chest.

“okay, let’s get you to bed then.” he’d scoop you up into his arms, walking you towards your warm bedroom and tucking you in tight, “i’ll come join you in a bit, i’m gonna clean up first.” but before he could leave you clutched onto his arm tight.

“stay, just for a bit.” you ask, looking up at him with tired eyes, “just until i fall asleep.” 

who was he to say no.

sakusa nods and slips into the bed next to you, pulling you against his chest and wrapping the blankets around you securely. he lets out a deep sigh of relief, feeling his muscles relax in your comforting presence, even if he can already feel his throat tightening with the same sickness as yours. 

“feeling better?” he asks, twirling your hair against your finger as he feels your head shift up and downwards against his chest.

“yeah, a lot better since you got here.” you admit, “it was miserable being home all alone today.” making kiyoomi nod in response.

“sounds boring, i’m glad i came since you weren’t eating your proper nutrients, hm?” he scolds, smiling against your scalp, “it’s how you’re supposed to get better, silly girl,” you nod lazily in response.

“i know, but i was just so tired.” you whine,

“then rest, and be quiet now.” he shushes you, pressing a final kiss to your lips before cradling your head in his arms, signalling that he wanted to sleep too.

sakusa kiyoomi would gently pepper kisses against your temple as he felt your slow breaths rise up and down against him, he’d spend hours memorising the pattern, occasionally matching his breaths to yours. he’d shift his hold on you when you moved around in your sleep, sometimes taking the subconscious initiate to curl against him, wrapping your arms tightly as you’d nuzzle your soft head against him.

kiyoomi didn’t think he was built for this, the domesticity of somebody else in his arms. he was scared of course, it was so him to be afraid of contracting your disease, but he didn’t necessarily think about it this time. you were his priority now, so he was okay with the high chance of having the flu than watch you suffer in your lonesome. maybe the way you’d fit perfectly in his arms every time would make him rethink his innate desires, because kiyoomi had a very individualistic mindset, his whole future was planned out since the ripe age of 11, but maybe he’d want to welcome you into that too. 

! extra

a couple weeks later, you look over to your boyfriend and hear a newly familiar sound,

“a-achoo!” he sneezes, cringing as he wipes his nose, “it’s all over for me” he sighs dramatically, leaning against your shoulder as he seeks your warmth, letting you spoon feed him bits of okayu with poached chicken.

please consider liking, reblogging or following if you enjoyed! i need to nibble on him so bad

[what-even-is-thiss]

If you wanna make dashi stock and/or miso soup but you don’t eat fish or don’t like fishy tastes just replace the fish flakes in the soup with dried shiitake mushrooms. That’s also how they make vegetarian dashi powder industrially. The miso soup mix I use for my breakfast uses shiitake mushrooms and that’s what I use when I make my own.

[planet4546b]

someone left a quarter onion in the fridge that clearly wasn’t getting used #myonion

if only i had..one onion…

[shunin-gumis]

Spiked-Donation: Yes or No? (Part 1)

The Kungfu Bodyguard who's always Bruised

Another nagishuu card I thank eitori for this food 🙏

Thank you aca @/463ce6 and Niri @/Niri_riri for helping me with proofing!

Location: HAMA House 2F Corridor

Netaro: Hm………….

Nagi: …… 

Location: HAMA House Changing Room

Netaro: Hm………..

*Netaro circling Nagi*

Nagi: …… 

Location: HAMA House Dining Room

Momiji: The boiled eggs are ready! Anyone want one~?

Nagi: Ah, I’ll ha—

Netaro: Nom!

Momiji: Woah!

Netaro: Nyam nyam.

Netaro: Hm…………

Momiji: (What’s with the silent pressure he’s exerting while stuffing his face with boiled eggs…)

Momiji: Be careful not to choke on it.

Nagi: Netaro has been staring at me a lot lately… 

Netaro: Nyam… *gulp*

Nagi: If I did something wrong without realizing it, please let me know so I can apologize and compensate you promptly. 

Netaro: Gii… Has something changed for you, recently?

Nagi: What do you mean? 

Netaro: Have you fallen in love? 

Nagi: *cough* *HACK* *cough*

Netaro: So I was spot on! Doudou, looks like this fellow has changed after falling in love!

Nagi: N-No, that’s not– *cough cough* 

Momiji: Nagi-kun, are you okay!? Here, have some water!

Nagi: …*gulp gulp*

Netaro: Oh! Perhaps the object of your affections is— 

Nagi: Netaro, you look thirsty, have some water. Just, stop talking. 

Netaro: …*gulp gulp*

Nagi: It’s nothing like that. Nothing happened. I’m not in- It’s not like that, okay?

Momiji: O-Okay…… 

Netaro: Phew. 

Netaro: Mm, however, it’s been on my mind since last night. The fact that the flavor has changed.

Nagi: Huh… 

Momiji: Flavor? Of what?

Netaro: Gii’s.

Nagi: He means the flavor of my cooking has changed. Lately I’ve been really into Chouji’s Cook and Chill videos, and he just puts dashi powder into everything. Apparently that solves any problem you’d have.

Netaro: No, I was talking about that… 

Nagi: THAT orange juice over there? You should have some—

Nagi: Oh.

*Nagi faints*

Momiji: Nagi-kun!?

~~~

Location: HAMA House - Rat Room

Momiji: Are you sure you’ll just sleep it off? You fainted so suddenly… 

Nagi: I’m sorry for troubling you. It’s just my anemia, so please don’t worry about me.

Nagi: (......I can’t tell her it’s because of Netaro doing “that”…)

Momiji: Did you take the health check-up from the company?

Nagi: Don’t worry, I had one just the other day. Haven’t had to feel the cold stethoscope against my skin since middle school.

Momiji: That’s good then… 

Nagi: (The Chief’s kindness is really heartwarming… The employee benefits are really generous, I’m truly happy to have found such a great workplace.)

Nagi: (Due to reasons, I ended up needing to donate my blood to an alien, but I’m sure I still haven’t…paid enough… for this happiness…)

Momiji: Nagi-kun?

Nagi: *soft breathing* Momiji: He fell asleep…

Part 2

[oceans-beloved]

★｡:*･.Thaumoyaki Recipe .･*:｡★

Thaumoyaki, or Grilled Thaumo Balls, originated in Osaka and are one of Japan’s best-known street foods. Whether you make a traditional style with bits of Thaumo or choose creative alternatives, these ball-shaped dumplings are fun to make with your friends and family!

Thaumoyaki is a Japanese snack in the shape of little round balls containing pieces of Thaumo. Thaumo-yaki literally translates to “thaumo-grilled/fried” and some people may call it “Grilled Thaumo Balls” or “Thaumo Dumplings”.

PREP TIME: 15minutes mins

COOK TIME: 10minutes mins

TOTAL TIME: 25minutes mins

SERVINGS: 26 pieces

INGREDIENTS

For the filling:-

3 g katsuobushi (dried bonito flakes) 

2 green onions/scallions

1 Tbsp pickled red ginger (beni shoga or kizami beni shoga)

120 g Thaumo sashimi (boiled Thaumo)

For the Batter:-

120 g all-purpose flour (plain flour)

2 tsp baking powder

½ tsp Diamond Crystal kosher salt

2 large eggs (50 g each w/o shell)

1 tsp soy sauce

360 ml dashi (Japanese soup stock)

For Cooking:-

2 Tbsp neutral oil

15 g tenkasu/agedama (tempura scraps)

For the Toppings:-

120 ml Thaumoyaki sauce

Japanese Kewpie mayonnaise

katsuobushi (dried bonito flakes)

aonori (dried green laver seaweed)

pickled red ginger (beni shoga or kizami beni shoga)

INSTRUCTIONS

Gather all the ingredients.

To Prepare the Filling:-

Grind 3 g katsuobushi (dried bonito flakes) into a fine powder. Set aside; we‘ll use this powder when we‘re cooking the Thaumoyaki.

Cut 2 green onions/scallions into fine slices and mince 1 Tbsp pickled red ginger (beni shoga or kizami beni shoga).

Cut 120 g Thaumo sashimi (boiled Thaumo) into ½-inch (1.3-cm) bite-sized pieces

To Make the Batter:-

In a large mixing bowl, combine 120 g all-purpose flour (plain flour), 2 tsp baking powder, and ½ tsp Diamond Crystal kosher salt and whisk it all together.

Add 2 large eggs (50 g each w/o shell), 1 tsp soy sauce, and 360 ml dashi (Japanese soup stock).

Whisk it all together until well blended and transfer the batter to a measuring cup with a handle (or any other pitcher with a spout for easy pouring.)

To Cook the Thaumoyaki:-

Heat the Thaumoyaki pan to 400ºF (200ºC) over medium heat. Use a brush to generously grease the pan‘s rounded chambers and flat top surface with 2 Tbsp neutral oil. When smoke starts to rise, pour the batter to fill the chambers. It’s okay to slightly overfill the cavities. In the next steps, the batter will likely overflow as you add more ingredients to it.

Add 1–3 Thaumo pieces, depending on their size, to each chamber and sprinkle on top the katsuobushi powder that you ground earlier.

Sprinkle 15 g tenkasu/agedama (tempura scraps), the green onion slices, and the chopped pickled red ginger on top. After 3 minutes or so, when the batter on the bottom has set and is slightly crisp, use skewers to break the connected batter between each chamber. Then, rotate each piece 90 degrees (a quarter turn) toward the bottom of the pan, stuffing the connected dough back into the ball as you turn it. The uncooked batter will flow out from inside to create another side of the ball. After you finish turning them, set a timer for 4 minutes.

After 4 minutes, rotate them again, starting with the first ball: Turn each Thaumoyaki another 90 degrees toward the bottom of the pan so the remaining uncooked batter pours out into the chamber to complete the ball shape. Home Thumoyaki griddles don‘t distribute heat evenly, so it’s a good idea to swap the balls around to different chambers so they brown evenly. After turning and cooking for another 4 minutes, they are done.

To Serve:-

Transfer them onto a plate and drizzle 120 ml takoyaki sauce and Japanese Kewpie mayonnaise on top. Finish the dish with a sprinkling of katsuobushi (dried bonito flakes) and aonori (dried green laver seaweed) and a side of pickled red ginger (beni shoga or kizami beni shoga). Serve immediately. (But, be careful—they‘re VERY hot inside!)

To Store:-

You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for 2–3 weeks.

Join us next time for a quick 15 minutes "Crispy Hot Butter Nalis" recipe!

This beautiful ingredient character belongs to @symptomsofdeceit

PLEASE GO PLAY SYMPTOMS OF DECEIT!!! YOU WILL NOT BE DISAPPOINTED!!!!TRUST ME!!!!

And if you want to actually make takoyaki this is the original recipe

[najia-cooks]

[ID: First photo shows a mixed seaweed salad topped with toasted sesame seeds; in the background are bowls of pickled daikon and kake udon. Second photo is a close-up showing light shining through the seaweed. End ID]

わかめと昆布サラダ / Wakame to konbu sarada (Seaweed and kelp salad)

A wide variety of seaweed-based salads are made by Japanese home cooks. They may contain only a mix of seaweeds and a dressing, but may also feature vegetables including cucumber, carrots, lotus root (レンコン / はす), daikon (だいこん), corn, edamame (枝豆), or onion. Dressings are as varied as cooks, and may be based around sesame oil (ごま油), rice vinegar (米酢), miso paste (みそ / 味噌), ponzu sauce (ポン酢), or mayonnaise (マヨ).

This recipe is a good way to use up reconstituted kombu and wakame that were steeped to make soup stock. It includes instructions for two dressings: one based on rice vinegar and sesame oil, and another with a sesame-mayo base.

"わかめ" or "ワカメ" ("wakame") is likely from "若" ("waka," "young") +‎ "海布" ("me," "seaweed"); it is a particular species of edible seaweed (Undaria pinnatifida) that is farmed in Japan, Korea, and China. It is sometimes called "sea mustard" in English. Without further specification, "wakame" in a culinary context is taken to mean the leaves of the seaweed; these are the same leaves that are eaten in miso soup (みそ汁).

The etymology of "昆布" ("kombu" or "konbu") is unknown. It may be a phonetic Japanese reading of the Middle Chinese "昆布" (Mandarin: "kūnbù") (itself from "綸布" "*krūn pās," "green ribbon" + "cloth"), used to refer to various types of kelp and seaweed. In Japanese, the term refers to any of a few species of edible kelp from the Laminariaceae family.

Dried kombu is steeped to make one type of dashi ("出汁" / "だし"), a stock that is used in various soups and sauces. Once reconstituted, it may be steeped again to make 二番だし ("niban dashi," "second dashi"), sliced and simmered as one ingredient in a 煮物 ("nimono," simmered dish), or roasted and combined with other seaweeds and spices to make 振り掛け ("furikake").

"サラダ" ("sarada") is probably derived from the English "salad."

Note that the "seaweed salad" served at Japanese restaurants in the U.S. is not commonly eaten in Japan. It is shipped out to restaurants and stores pre-packaged, and is made with colored オゴノリ ("ogonori"; "agar" on ingredients lists), きくらげ ("kikurage"; "wood ear mushroom" or "fungus" on ingredients lists), and byproducts of wakame including 茎わかめ ("kukiwakame," wakame stem) and メカブ ("mekabu," wakame sprouts; both listed as "wakame" or "seaweed" on ingredients lists). You may be able to find this salad in the freezer section of your local Asian grocery store. If you want to approximate the texture of this salad at home, try buying some mixture of ogonori, kikurage, kukiwakame, mekabu, モズク ("mokuzu"), and/or ひじき ("hijiki"). Instructions for the dressing are below.

Recipe under the cut!

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Ingredients:

For the salad:

2 cups total reconstituted kombu, wakame, hijiki, or other kelp or seaweed

Vegetable additions to seaweed salads are possible and common. Try adding some cucumber, julienned carrots, sliced lotus root, sliked daikon radish, corn, edamame, or sliced onion that's been soaked in plum vinegar for 15 minutes.

If you're including cucumbers, slice them, salt them, allow them to drain in a colander for about 10 minutes, then gently squeeze them of excess liquid, to avoid making your salad watery.

For dressing 1:

1 Tbsp unseasoned rice vinegar (米酢)

1 Tbsp toasted sesame oil (煎りごま油)

1/2 kosher salt

1/2 tsp vegetarian granulated sugar

1/2 tsp Japanese soy sauce (しょうゆ / 醤油) (such as Kikkoman's)

2 tsp toasted sesame seeds (いりごま)

To make U.S. restuarant-style seaweed salad, omit the soy sauce; replace the sugar with high fructose corn syrup; and add a pinch of cayenne pepper, 1/4 tsp of onion powder or yeast extract, and a pinch of MSG.

For dressing 2:

2 Tbsp vegan mayonnaise

1/2 tsp unseasoned rice vinegar (米酢)

1/4 tsp dried ground shiitake mushroom, or vegetarian dashi powder

1/4 tsp vegetarian granulated sugar

Drop of djion mustard

Pinch kosher salt

1 tsp Japanese soy sauce (しょうゆ / 醤油) (such as Kikkoman's)

Drizzle of mirin (みりん)

2 tsp toasted sesame seeds, ground in a mortar and pestle or spice mill

If you eat eggs, you can replace the first five ingredients with 2 Tbsp Kewpie mayo (キューピーマヨ).

For a halal version, replace the mirin with an extra pinch of sugar.

Instructions:

For the salad:

1. Slice kombu into very thin strips. Slice wakame into thin strips, or leave as-is, as desired. Slice other flat dried seaweed into thin strips or bite-sized pieces.

For dressing 1:

1. Whisk all ingredients except sesame seeds together in a small bowl. Toss with seaweed. Top with sesame seeds and serve cold.

For dressing 2:

1. Whisk all ingredients together in a small bowl. Toss with seaweed. Serve cold.

[shoku-and-awe]

Was I so excited for more namamen that I ended up having lunch at 11:30? Yes, yes I was.

This time, I tried Value Plus brand fresh ramen noodles (thick) and soy sauce tonkotsu broth, both from Kitchen Court. For toppings, 7-11 brand pork chashu, ajitama eggs (recipe), green onion, and also some wilty greens from the fridge sauteed with dashi powder.

Overall, my favorite part was the toppings, especially the chashu! And chashu is most likely to be the weak point for me, but I am actually snacking on this stuff plain! I really had no idea 7-11 was on this level. Noodle-wise, this brand is satisfyingly thick but a little too eggy. I prefer Seiyu brand for both flavor and texture.

[slightly-gay-pogohammer]

You should try adding dashi powder to instant ramen! It's just a fish stock and it adds just a little bit of kick to the ramen that really amps up the flavor. You don't even need that much, just a tablespoon/15g

augh i cant find it anywhere here!! but ill keep looking for it,,