26 bonito stock Recipes

bonito stock (dashi), kombu seaweed , about 4 inches long, quickly rinsed, water, loosely packed dried bonito flakes, bonito stock, konbu, white miso paste, mirin or sake, rice vinegar, asian sesame oil, fresh enoki mushroomsstems trimmed, soft tofu, cut into 1/2-inch cubes, green onion , including tender green portion, cut on the diagonal into thin slices, white pepper and soy sauce to taste

pork belly, garlic, crushed, ginger, sliced, bonito stock or 1 cup dashi stock (if unavailable, use reserved pork stock), awamori okinawa sake or 1 cup substitute bourbon or 1 cup scotch whisky, sugar, shoyu (japanese soy sauce), mirin (japanese rice wine)

piecekombu (dried kelp), cold water, katsuo bushi (dried bonito flakes; 1 cup)

cold water, giant dried kelp , about 10 x 3 inches (kombu), dried bonito flakes (katsuo bushi)

dashi (japanese bonito stock, available as instant granules or make your own), mirin, soy sauce (i prefer kikkoman), prepared wasabi (or to taste), sliced green onions, somen noodles, cilantro leaf (more or less to taste)

japanese tofu , 200g, grated white radish (daikon), spring onions, chopped, bonito flakes, cornflour, vegetable oil, sauce, dashi soup stock (konbu dashi), mirin, light soy sauce

fresh okinawa soba noodles (you can use any fresh egg noodles as a substitute), pork bones, pork belly, water, bonito flakes (available at asian grocery), salt, soy sauce, sugar, stock, soy sauce, japanese sake (original ingredient is awamori, an okinawan sake), mirin, japanese fish cake (8 thin slices, kamaboko, fish cake, found in asian grocery), stalk green onion, chopped

udon noodles or 1 lb soba noodles, dashi or 4 cups other stock, mild soy sauce, mirin, sugar, salt (optional), minced scallion, peeled and freshly grated ginger, cold water, kombu (kelp), dried bonito flakes

red wine, honey, bonito stock, shiitake mushrooms, tops scored, garlic, japanese red pepper blend (sichimi), black pepper, mint leaves, soy sauce, stalks asparagus, cut in half , tops reserved and thinly sliced, tuna loin, oil, for sauteeing, butter , to finish sauce

soy sauce, rice wine vinegar, bonito stock, salt, sugar, scallops, sichimi (japanese red pepper blend), kiwi fruit, peeled and mashed, cucumber, sliced thin, tosazu , recipe above

recipe courtesy of james o shea, west street grill), kelp ( kombu) maine coast sea vegetables, filtered spring/ mineral water, bonito flakes (1 package), spring water

kelp ( kombu) maine coast sea vegetables, filtered spring/ mineral water, bonito flakes (1 package), spring water

onion, diced, fennel, diced, garlic cloves, sliced, minced ginger, red chili flakes, blended oil, konbu sheets, mirin, rice vinegar, vegetable stock, soy sauce, bonito flakes, miso, yuzu

water, bonito-flavored soup stock, white miso (soybean paste), cubed firm tofu (about 3 oz), sliced green onions

foie gras, eggs, chicken stock, salt and freshly ground black pepper, duck breast, cornstarch, dashi broth , recipe follows, mirin, light soy sauce, soy sauce, sugar, cornstarch, mixed with water to make a slurry, fresh wasabi, kombu (dried kelp), water, katsuo (dried bonito flake)