Authentic Japanese Cooking: Akashiyaki (Egg Balls in Dashi)
Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Akashiyaki (Egg Balls in Dashi) (2) Kayaku-Gohan (Flavorful Mixed Rice).
(1) Akashiyaki (Egg Balls in Dashi)
Ingredients (Serves 2)
4 eggs (2 eggs for 1 egg ball)
1 boiled octopus tentacle
2 green onions
2 tsp sugar
Soy sauce
Vegetable oil
Mitsuba
Benishoga
300 ml dashi
1 1/2 tbsp mirin
1 1/2 tbsp Usukuchi soy sauce
For dashi soup stock
3 g kombu kelp
5 g bonito flakes
500 ml water
Directions
1. To make dashi broth, simmer the kombu for 2 minutes. Turn off the heat and add the bonito flakes. Turn the heat to low for 2 minutes.
2. Strain the dashi and season with mirin and soy sauce. Bring to a gentle boil.
3. Beat the eggs and mix in the sugar, soy sauce, chopped green onions and sliced octopus.
4. Pour the egg mixture into a well-oiled pan and cook over high heat.
5. When the edges start to set, fold the omelet into quarters and form it into a round shape with a spatula.
6. Place in a bowl and cover with hot dashi. Top with mitsuba and Benishoga to taste.
4 eggs (2 eggs for 1 egg ball)
1 boiled octopus tentacle
2 green onions
2 tsp sugar
Soy sauce
Vegetable oil
Mitsuba
Benishoga
300 ml dashi
1 1/2 tbsp mirin
1 1/2 tbsp Usukuchi soy sauce
For dashi soup stock
3 g kombu kelp
5 g bonito flakes
500 ml water
Directions
1. To make dashi broth, simmer the kombu for 2 minutes. Turn off the heat and add the bonito flakes. Turn the heat to low for 2 minutes.
2. Strain the dashi and season with mirin and soy sauce. Bring to a gentle boil.
3. Beat the eggs and mix in the sugar, soy sauce, chopped green onions and sliced octopus.
4. Pour the egg mixture into a well-oiled pan and cook over high heat.
5. When the edges start to set, fold the omelet into quarters and form it into a round shape with a spatula.
6. Place in a bowl and cover with hot dashi. Top with mitsuba and Benishoga to taste.
(2) Kayaku-Gohan (Flavorful Mixed Rice)
Ingredients (Serves 2)
25 g Chirimenjako
100 g Shimeji mushrooms
60 g lotus root
40 g carrot
1/2 Abura-age (deep-fried tofu)
1/2 bunch boiled mitsuba
300 g rice
350 ml dashi
2 tbsp mirin
2 tbsp soy sauce
Directions
1. Cut off the base and separate the stems of the mushrooms.
2. Cut the Abura-age square, carrot and lotus root. Reduce the starch from the lotus root by soaking in water for a few minutes.
3. Rinse the rice. Put into the rice cooker and add the dashi, mirin and soy sauce. Stir gently.
4. Add the carrot, lotus root, Abura-age, Chirimenjako and mushrooms. Cook them.
5. Mix the cooked, fluffy rice and garnish with boiled mitsuba.
25 g Chirimenjako
100 g Shimeji mushrooms
60 g lotus root
40 g carrot
1/2 Abura-age (deep-fried tofu)
1/2 bunch boiled mitsuba
300 g rice
350 ml dashi
2 tbsp mirin
2 tbsp soy sauce
Directions
1. Cut off the base and separate the stems of the mushrooms.
2. Cut the Abura-age square, carrot and lotus root. Reduce the starch from the lotus root by soaking in water for a few minutes.
3. Rinse the rice. Put into the rice cooker and add the dashi, mirin and soy sauce. Stir gently.
4. Add the carrot, lotus root, Abura-age, Chirimenjako and mushrooms. Cook them.
5. Mix the cooked, fluffy rice and garnish with boiled mitsuba.