MY VERSIONSPINACH AND CARROT DISHLOVING IT

Delicious and a local favorite.

Pat the sansho leaves by hand to bring out their aroma before using them. Recipe by onihei.

The meat will not stick to the bottom of the pot because of the thick broth, but that also makes it hard to pick up with chopsticks. So I skewered the meat to make it easy to take out of the pot. This is delicious with low-cal meat such as chicken tenders, shrimp, octopus, or seafood. The dashi broth is good for adding noodles or rice at the end to make "shime".-Chop the vegetables finely.-The broth is thick, so be careful and keep an eye on the heat.-Thinly slice the Japanese leeks and shiitake mushrooms. You can use any vegetables or other ingredients you like, but if you want to add them without blanching first, choose vegetables that don't release a lot of scum. Lettuce, mizuna, and chrysanthemum greens will cook quickly. Recipe by putimiko

This is part of my series of recipes that focuses on delicious, fun, and easy meals.A delicious broth comes out of the maitake mushrooms, so I used a small amount of dashi stock granules. The nutrition of maitake mushrooms is water soluable, so the liquid is full of it. So, eat a good portion without leaving any leftovers. Maitake mushrooms are awesome because they have zero sugar. Recipe by Ao3150

I hate to throw away the greens from the turnips because they taste so good! One of my favorite ways to cook is to make a "Ohitashi" dish which is simply cooking vegetables in a light Japanese broth ("dashi"). The broth is the made flavor, so it's best to make a good tasting homemade broth (not instant!). I'll show you how to make a broth with katsuo-bushi (bonito flakes) here ^^

This recipe was inspired by Chinese hot pot. This is a vegetable based broth that will be used for cooking the meats and vegetables. Adjust the water and broth amounts for your individual pot.

This recipe is very Japanese dish, like one of the Japanese kaiseki. Simmered in lightly seasoned broth for a little bit longer time (about 20 ~ 30 mins) with a low heat. Eat with the thickened broth. For your taste, when thickening, you can add a small quantity of sake and soy sauce. It's also good to have cool tofu with warm thickened broth.

My mother has made this every other week for as long as I can remember. It is my ultimate comfort food.

When I went to Russia on a language study program when I was in university, I tried many kinds of щи (soup). Authentic borscht was especially delicious. This time, I made it healthy by using veggie broth and soy milk.Steam cooking the vegetables brings out the sweetness.Cook the beets well, until tender.The veggie broth mellows the earthy smell of the beets. Recipe by Shijimigohan

I turn the leftover of https://cookpad.wasmer.app/us/recipes/3539059-caramelized-onion-using-slow-cooker-2-ingredients to this soup. It is delicious and very simple.

I wrote down this recipe for soba and udon broth as a memo for myself.I use dashi stock granules. Recipe by Ogui Ichika