Japanese

Dashi Soy Recipe

Soaked Rapeseed Flower and Nagaimo

Soaked Rapeseed Flower and Nagaimo

Ingredient: 4 servings
  • 10.5oz Rapeseed Flowers
  • 10.5oz Nagaimo
  • Katsuo Bushi Fish Flakes to taste
  • Sauce A
  • 3 Tbsp Dashi Soy
  • 1 Tbsp Ponzu Soy
  • 1 Tbsp sugar
  • 2 Tbsp ground sesame
Preparation
  1. Rinse rapeseed blossoms well.  Do not drain, but put into a sealable plastic kitchen bag.
  2. Close bag, leaving a small opening for steam to escape, and microwave for 1&1/2 minutes.
  3. Immediately after cooking rinse blossoms under cold water (in the bag is fine) to prevent their color from paling.
  4. Cut Nagaimo into thin strips.
  5. Blend Sauce A in a bowl, then add rapeseed, Nagaimo, and fish flakes.  Gently combine the ingredients and enjoy!

Diced Salmon Bowl

Diced Salmon Bowl

Ingredient: 4 servings
  • 12oz salmon
  • 10.5oz grated nagaimo
  • 4 stems green onions
  • Dashi Soy to taste
  • Wasabi to taste
  • crushed or shredded Nori to taste
  • 2 Tbsp olive oil
  • 2 ½ cup cooked rice
Preparation
  1. Cut salmon into bite-sized cubes, and fry in olive oil at high heat. If using sashimi-quality salmon, undercooking is also fine.
  2. Rub the skin off the green onions, then cut into small pieces.
  3. In a bowl arrange the nagaimo, salmon, green onion and Nori over rice.
  4. Season with Wasabi and Dashi Soy.