Kinpira Gobo きんぴらごぼう

INGREDIENTS2 burdock roots2 carrots sesame oil (I used a avacado oil because that's what I had and it worked for me)1 tbsp sake1 tbsp soy sauce1 tbsp mirin1-2 tbs spoon powder dashi disolved in 1-2 cup water you want to make enough dashi to just cover the carrot and burdockToasted sesame seeds INSTRUCTIONS:Rinse the root, … Continue reading Kinpira Gobo きんぴらごぼう

Hiyayakko cold tofu

Hiyayakko (cold tofu salad) 4 servingsIngredientsTofu 1 package soft or silken Katsuobushi (dried bonito flakes) about a small handful 1-2 stalks green onionsoy sauceGrated ginger Directions:Slice green onions very thinly. Grate ginger. Drain tofu. Cut into 4 squares. Place a piece of tofu on a dish and top with some of the green onions, grated … Continue reading Hiyayakko cold tofu

Edamame & Tomato Salad (Side dish or bento box filler)

Serving size 1-2 people:Ingredients: 1 cup of Edamame fresh or frozen Aprox 6 grape or cherry Tomatoes 1-2 tablespoons of Japanese Mayonnaise 1 Negi or green Onion stalk (1/2 inch of the whites and 1/2 of the top for garnish) Salt and pepper to taste In a small sauce pan add 1 teaspoon of salt … Continue reading Edamame & Tomato Salad (Side dish or bento box filler)

Spinach Ohitashi

Ingredients: 1 bunch spinach (8 oz, 227 g) (fresh not frozen) Pinch kosher/sea salt Dashi broth ½ cup water1 kombu (dried kelp) (about 2"x 2" )small hand full of katsuobushi (fish flakes) (IF you want it to be vegetarian sub fish flakes for 2 dried shiitake mushrooms) Seasonings 1 Tbsp mirin1/2 teaspoon rice vinegar1 Tbsp usukuchi (light-colored) soy sauce Toppings toasted white sesame seeds Directions: In a … Continue reading Spinach Ohitashi