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Bookmark or Share- Dashi, soy sauce, mirin ratios - eGullet ForumsOne recipe calls for a dashi (not water), soy sauce, and mirin ratio of 12:1:1, and another recipe calls for 14:1:1, but I prefer the ratio above (without dashi and with sake). Dipping sauce for noodles. Dashi:soy sauce:mirin = 4:1:1. I also use this ratio to make dipping sauce for tempura.
- Salmon Furikaki - RecipeGullet - eGullet Forums4 T mayonnaise. 16 oz salmon filet (skin on is okay) Rinse the salmon in cold water, set onto baking pan, skin side down. Mix the wasabe and mayonnaise in a small bowl. Using the back of a spoon, dollop the wasabe/mayo mixture onto the fish and coat the top of the fish. Sprinkle the furikake over the coating generously.
- Japan: Cooking & Baking - eGullet ForumsPage 1 of 20. Ingredients, recipes, sources, and techniques for the cooking and baking of Japan.
- Sankaku Tabe and Kouchuu Choumi - eGullet ForumsThe opposite of sankaku tabe is bakkari tabe ばっかリ食べ (roughly, one-dish-at-a-time eating). Kouchuu choumi (taste adjustment in the mouth) 口中調味: Putting a mouthful of one dish in the mouth (and chewing it a little), putting a mouthful of rice in the mouth, and chewing and mixing the dish and rice together. Most Japanese people ...
- Getting kaiseki into my cooking - Japan: Cooking & Baking - eGullet ForumsTonight, I made "furikake" (maybe I should call it "tsukudani"), using the used kombu and bonito flakes plus two cans of mackerel and sesame seeds. Edited January 13, 2008 by Hiroyuki (log) My blog
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