Ingredients
- 3 kombu ” x 3”, dried seaweed
- 4 cups water
- 2 cups katsuobushi loosely packed, Dried bonito plakes
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19 Japanese Sweet Potato Latkes Paleo Recipe Unlock Flavor Sensations!
Published on: Mar 26, 2024
Are you looking for a delicious and healthy alternative to traditional potato latkes? Look no further than Japanese sweet potato latkes! These paleo-friendly latkes are packed with flavor and nutrients, making them the perfect addition to any meal or holiday celebration. Whether you're following a paleo diet or simply looking for a tasty new dish to try, this recipe is sure to satisfy your taste buds and leave you feeling satisfied and nourished.
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1
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Shichimi Togarashi and Nanami Togarashi (Japanese 7...
Main Ingredients:
Red Chili Flakes, Dried Orange Peel, White Sesame
One of the key ingredients in Japanese cuisine is shichimi togarashi, also known as nanami togarashi. This flavorful spice blend consists of seven different spices, including red chili pepper, orange peel, sesame seeds, Sichuan pepper, ginger, nori, and poppy seeds. It adds a unique heat and umami flavor to any dish, making it a popular seasoning for dishes like ramen, udon, and tempura. You can easily make your own shichimi togarashi at home by mixing equal parts of each spice. It's a great addition to any pantry and can be used in a variety of dishes.
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Japanese Stock
Japanese stock, also known as dashi, is the base of many Japanese dishes. It's a simple broth made from kombu (dried kelp) and katsuobushi (dried bonito flakes). Kombu adds a rich, savory flavor while katsuobushi adds a smoky, fishy flavor. Dashi is used in a variety of dishes, such as soups, stews, and sauces. It's also a key ingredient in making sushi rice. You can find dashi powder in most Asian grocery stores, but it's easy to make at home with just a few ingredients.
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Dashi (Homemade Japanese Stock)
Main Ingredients:
Water, Konbu, Katsuo Bushi
Making dashi at home is easier than you may think. All you need is kombu, katsuobushi, and water. Simply soak a piece of kombu in water for about 30 minutes, then bring it to a simmer. Just before it comes to a boil, remove the kombu and add in the katsuobushi. Let it simmer for a few minutes, then strain out the katsuobushi. Your homemade dashi is now ready to use in any dish you desire.
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Dashi Stock - Basic Japanese Sea Stock
Main Ingredients:
Water, Kombu, Bonito Flakes
The key to a good dashi is the balance of flavors. The kombu adds a rich, savory flavor, while the katsuobushi adds a smoky, fishy flavor. The combination of these two ingredients creates a well-rounded broth that is the base of many Japanese dishes. You can also add other ingredients to your dashi, such as dried shiitake mushrooms or dried anchovies, to add more depth of flavor.
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Dashi (Japanese Stock)
Main Ingredients:
Water, Kombu, Bonito Flakes, Katsuobushi
Dashi is not only used in savory dishes, but it's also used in sweet dishes as well. In traditional Japanese desserts, dashi is used to add a subtle umami flavor. It's commonly used in dishes like mochi and wagashi, which are traditional Japanese sweets. This shows the versatility of dashi and how it can be used in a variety of dishes.
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Home Style Japanese Dashi Stock
Main Ingredients:
Water, Konbu, Katsuobushi
While dashi is a staple in Japanese cuisine, there are different variations of it depending on the region and household. Home-style dashi is a simplified version of the traditional dashi, using only kombu and water. It's a lighter and milder broth, but still adds a depth of flavor to dishes. It's a great option for those who prefer a less intense dashi.
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How To Make Japanese Dashi Broth
Main Ingredients:
Water, Kombu, Dried Bonito Flakes
If you want to take your dashi to the next level, you can make it with a technique called niboshi dashi. Niboshi are small dried sardines that are used to make a flavorful and robust dashi. To make this type of dashi, you will need to soak the niboshi in water for a few hours before simmering it with kombu. The result is a rich and intense broth that is perfect for hearty dishes like ramen.
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Lemon Pepper Seared Tuna Sashimi
Main Ingredients:
Sushi Grade Tuna, Lemon Pepper, Coconut Oil
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If you're a tuna lover, this recipe is for you. Thinly sliced tuna is seared with a lemon pepper seasoning, then served with a dashi-based dipping sauce. The combination of the smoky tuna and the savory dashi creates a perfect balance of flavors. This dish is a great starter for a Japanese-themed dinner party or a light and refreshing lunch on a hot summer day.
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Basic Japanese Stock - Kombu and Bonito Dashi
Main Ingredients:
Cold Water, Kombu, Katsuobushi
For a classic dashi, you can't go wrong with the combination of kombu and bonito flakes. This recipe uses both kombu and bonito flakes to create a balanced and flavorful broth. The kombu is soaked in water to extract its flavor, while the bonito flakes are added in at the end to add a smoky and fishy flavor. This dashi is perfect for any dish that requires a strong and flavorful broth.
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Ichiban Dashi
Main Ingredients:
Water, Kombu, Katsuobushi
Ichiban dashi is the first brew of dashi, and it's the most flavorful. It's made by using both kombu and katsuobushi, but instead of straining out the katsuobushi, it is left in the broth to create a more intense flavor. Ichiban dashi is commonly used in miso soup, as the strong flavor of the broth can hold up to the bold flavors of the miso paste.
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Steamed And Salt Cured Uni
Main Ingredients:
Uni, Dashi Kombu, Sea Salt
Uni, or sea urchin, is a delicacy in Japanese cuisine. It has a creamy and briny flavor that pairs well with dashi. In this recipe, the uni is steamed and then cured in a mixture of salt, sugar, and sake. It's then served with a simple dashi broth, creating a dish that is both rich and delicate in flavor. This dish is perfect for special occasions or when you want to impress your dinner guests.
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Ichiban Dashi Stock (The First Brew)
Main Ingredients:
Water, Dried Kelp, Dried Fish Flakes
Ichiban dashi is not only used in soups and stews, but it's also used in sauces and dips. In this recipe, the ichiban dashi is reduced down to create a concentrated broth that is then mixed with soy sauce and mirin to create a flavorful dipping sauce. This sauce is perfect for dipping tempura or adding a savory kick to your sushi rolls.
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Making Dashi Stock
Main Ingredients:
Dashi Kombu, Water, Katsuobushi
While dashi is a key ingredient in many Japanese dishes, it can also be used in non-Japanese dishes as well. In this recipe, dashi is used to make a delicious and comforting Japanese-style onion soup. The dashi is combined with soy sauce, mirin, and sake to create a flavorful broth that is then topped with thinly sliced onions and scallions. It's a perfect appetizer for any meal.
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Carrot Scallion Latkes
Main Ingredients:
Shredded Carrots, Scallions, Large Eggs, Sea Salt
Dashi can also be used in non-traditional ways, such as in these carrot and scallion latkes. Dashi is used to create a batter with flour, eggs, and grated carrots and scallions. The result is a crispy and flavorful latke that is perfect for breakfast or as a side dish. Dashi adds a unique twist to this classic dish, making it a must-try for any food lover.
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Crock Pot Japanese Onion Soup
Main Ingredients:
Medium Carrots, Celery Stalks, Garlic Cloves, Reduced
This crock pot Japanese onion soup is a great dish to make on a busy weeknight. It's made with a combination of dashi and chicken broth, and flavored with soy sauce, mirin, and sake. The soup is then topped with thinly sliced onions and mushrooms and cooked in a slow cooker for a few hours. The result is a comforting and flavorful soup that is perfect for a cold winter evening.
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Spicy Spaghetti Squash Latkes
Main Ingredients:
Small Yellow Onion, Jalapeno, Coconut Oil, Spaghetti
In this recipe, dashi is used to make a spicy and flavorful sauce for spaghetti squash latkes. The dashi is combined with soy sauce, chili paste, and garlic to create a sauce that is then poured over the latkes. The result is a unique and delicious twist on traditional latkes that is perfect for a vegetarian meal or as a side dish for any Asian-inspired meal.
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Kombu Dashi (Kelp Stock)
Main Ingredients:
Cold Water, Kelp
Kombu dashi is a variation of dashi that is made solely with kombu. It has a milder and more subtle flavor compared to regular dashi, making it perfect for delicate dishes like chawanmushi (savory egg custard) or agemono (fried foods). Kombu dashi is also a great option for vegetarians or those who are looking for a lighter alternative to regular dashi.
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Spaghetti Squash Latkes
Main Ingredients:
Scallions, Spaghetti Squash, Egg, Almond Flour, Fresh
This recipe puts a Japanese twist on the classic latke. Grated spaghetti squash is mixed with flour, eggs, and dashi to create a flavorful and unique latke. It's then pan-fried until crispy and served with a dipping sauce made with dashi, soy sauce, and mirin. This dish is perfect for those who are looking for a healthier alternative to traditional potato latkes.
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Grilled Japanese Eggplant
Main Ingredients:
Japanese Eggplant, Olive Oil, Kosher Salt, Black Pepper
Grilled Japanese eggplant, also known as nasu dengaku, is a popular dish in Japanese cuisine. The eggplant is grilled and then topped with a miso glaze made with dashi, miso paste, and sake. It's then broiled until the glaze is caramelized and the eggplant is soft and tender. This dish is a great side dish or appetizer for any Japanese meal.
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Dashi - Japanese Stock
Main Ingredients:
Kelp, Water, Bonito Flakes
Dashi is a fundamental ingredient in Japanese cuisine, and it's easy to see why. It adds a rich and savory flavor to dishes and is incredibly versatile. Whether you're making soups, stews, or sauces, dashi is a key ingredient that will elevate any dish. With these 20 recipes, you can explore the different ways dashi can be used and discover new and delicious flavors in your cooking.
