It's a quick and easy dish you need when you don't feel like cooking, when you need one more side dish, or when you don't have time.I don't need a cutting board or a knife since I tear up the cabbage and bacon.We don't have a microwave, but if you use the microwave for the whole recipe, the only thing you need to wash might be a plate.You just need to cut the ingredients and put in a pot.It will be more delicious when you add an onion. I sautéed the onion first, and it made the dish taste much better.If you don't want to prepare the onion, I recommend using corn instead. Recipe by Kimaramutaki

This is our method of making lightly pickled Chinese cabbage.Adjust the seasoning to taste. Recipe by Yagirinonegichan

Japanese Eggplant is really tender and mild.Because of its mildness and the soft texture, it is so versatile for many different kind of cooking.Have you ever tried this really tender and juicy Eggplant that absorbed the dashi?This is a recipe for Eggplant lover to love Eggplant even more, and Eggplant hater to start loving Eggplant.This is good when it's warm or cold.When you want to eat cold, then please make sure the Eggplants are stored in Dashi skin side down to prevent discoloration.

My mother-in-law taught me this recipe that she has been using for years.The amount of water should fill the pot roughly 70 percent. You don't flavor the contents in the cooking pot itself, so the amount of water used is flexible. The gizzards are optional; use or omit as you like. For those who really like napa cabbage, you can add more. I suggest cutting up a bunch and then adding more to the pot as you eat. Recipe by 1630412

Dashi is base of many Japanese food. But it sounds really difficult to make, and even people in Japan are feeling it is not something they can make at home.Actually, it is really simple and easy to make!Please try my simple dashi recipe. You need only 2 main ingreditns!You will be surprised how easy to make, and you can use this for tons of Japanese food recipes!You can store is for 1 month in freezer, and 1 week in fridge.

Superb cabbage rolls simmered in a clear soup.My family loves this!These take some effort but are delicious!It's easier to boil the cabbage leaves before removing the core parts.The bottom of the pan is lined with the removed cabbage cores, so you don't have to worry about the rolls getting burned. The cores are delicious too!The bacon and tiny onions also add umami to the soup so it's really delicious!How to boil quail eggs -. Recipe by Cooking S Papa

Basic soup stock in Japan is amazingly easy to make. Use Dashi for various Japanese dishes.#soup #dashi #bonito #kombu

The basic way of "making dashi" on TV cooking shows and in cookbooks results in an amount of dashi that can't be used up in one go, so you usually end up storing leftovers in the refrigerator. But you can't store dashi for that long, up to 5 to 7 days max. I often ended up letting it go to waste and relying on dashi stock granules. But with this recipe, you can make just 1 cup of dashi at a time, so there won't be waste. Great!◎ Ideally, you want to use hot water (108°F/98°C) from an electric water kettle. Dashi should not be brought to a boil. ◎ Simmer the kombu and bonito flakes you used to make the dashi in mirin and soy sauce. It's delicious eaten with grated daikon radish. For 1 cup (200 ml) worth. Recipe by Kokoacchi

Proper dashi stock is very good for you and is packed with lots of minerals. Have dashi every day to nourish your body with the goodness of the sea!Don't throw away the kombu! Cook in soy sauce, sake, mirin and sugar in a 3:2:1:1 ratio over a very low flame until there's no moisture left in the pan, to make kombu tsukidani (salty cooked kombu). For 3 cups - 600 ml. Recipe by Kokoacchi

This is a rearrangement of one of my own recipes (Daikon Radish and Bacon Simmered SoupThose of you who don't like black pepper can omit it. Recipe by Raby

I came up with a way to make Japanese soup stock easily!This is a basic dashi broth that you can use in a variety of dishes. Recipe by Kodomoto Tsukuru Uchigohan

I recreated a dish that I had at a kaiseki restaurant (traditional multi-course meal) inn.Some of the acidity from the tomato will leak into the dashi stock, so it's best to make salty stock. Adjust if needed by adding salt.I make this with golf ball sized tomatoes, but you could use large tomatoes, too. For 4 servings. Recipe by Cookie shiasu