Recipe
Japanese authentic soup stock

Japanese Rolled Omelet

Ingredients

Serves 1
3 eggs
2 tsp A-dashi
Vegetable oil

Method

  • 1
    Beat the eggs well and mix with A-dashi.
  • 2
    Add a little oil to the hot frying pan, then add the egg mixture. Roll up the cooking mixture.
  • 3
    Cut into a bite-size pieces and serve.

Steamed Egg Custard

Ingredients

Serves 2
2 large eggs
2 shiitake mushrooms, cut off the hard end of the stalk
2 boiled prawns
1 or 2 mitsuba stalks, cut into 3 cm pieces
50 g chicken, cut into bite-size chunks and splashed with sake
4 boiled ginkgo nuts
A splash of Japanese sake
2 tbsp A-dashi
300 ml water

Method

  • 1
    Beat the eggs well and mix with water and A-dashi.
  • 2
    Place shiitake mushroom, chicken, prawn, and ginkgo nuts in each cup. Pour the egg mixture through a strainer into each cup. Place the cups in the steamer and steam for 10 to 15 minutes. Sprinkle with mitsuba to finish.

Chanko Hot Pot

Ingredients

Serves 2
4 chicken balls
100 g boneless chicken thighs, cut into bite-size chunks
250 g Chinese cabbage, thin sliced diagonally
1 (150 g) leek, sliced diagonally
50 g bean sprouts
50 g shimeji mushrooms, cut off the base and broken into florets
1 (30 g) aburaage (deep‐fried tofu), cut into chunks
1/2 (240 g) Tofu, cut into chunks
50 g Mizuna, chopped into 5 cm pieces
80 ml A-dashi
560 ml water

Method

  • 1
    Bring a large pan of water and A-dashi to a boil. Add chicken, Chinese cabbage, leek, shimeji mushrooms, aburaage, tofu, bean sprouts, and chicken balls, then simmer until chicken balls are cooked through. Add mizuna at the end of cooking.

Recipe Tips!

Instead of chicken balls, chicken breast, pork or seafood is also delicious.

Udon

Ingredients

Serves 2
2 servings of boiled udon
Handful of finely chopped spring onion
50 ml A-dashi
400 ml water

Method

  • 1
    Put water and A-dashi in a saucepan and bring to a boil.
  • 2
    In a large saucepan, boil plenty of water, then add udon and leave until it warms up.
  • 3
    Place drained udon in each bowl, pour over the A-dashi soup, and sprinkle with the spring onion.

Recipe Tips!

For this recipe, any of boiled, frozen, or dried udon will be delicious.

Braised Daikon

Ingredients

Serves 2
1/2 (600 g) daikon, peeled and sliced 1.5 to 2 cm thick
50 ml A-dashi
350 ml water

Method

  • 1
    Place the daikon in a saucepan and add water and A-dashi. Heat until boiling, then remove the scum. Place a small lid directly on the daikon in the saucepan and simmer until it softens.

Recipe Tips!

Daikon will be softer and more flavored if it is boiled and then allowed to cool in cold water before braising.