How to cook "with visual instructions" "using familiar ingredients from your local grocery stores" healthy, traditional and delicious Japanese dishes!!
Today’s dish is called “Snow peas and Egg,” which is actually my mother’s original recipe. It uses sweet egg and snow peas that are a little bit salty. This dish is very easy to cook and popular with children because of the sweet and soft scrambled egg.
Snow peas have a lot of vitamins and carotene so it is good food for beauty. Egg is, needless to say, high quality protein and high in vitamins and minerals. So my mother knew it is good for children because it is easy, nutritious and delicious!!
{Ingredients (For 2 people)}
About 20 pieces of snow pea (according to your taste)
Today I will show you how to cook “Kelp Dashi stock”.
Kelp is very nutritious and delicious when prepared correctly. It is low calorie, high in iodine, minerals, and fucoidan. It is good for making your skin smooth, hair and nails strong, and also helps to treat constipation. It is also a great food for people on diets. It is good for our health.
Significantly, while Kelp is gooey and chewy, because of its nutritional elements and fucoidan, Kelp dashi stock is not gooey and doesn’t have a strong smell so you can use it for many dishes.
I introduced “Anchovy Dashi stock” before. These two dashi stocks differ in taste and flavor. We use Anchovy Dashi stock when we want a stronger fish taste in dishes. On the other hand Kelp Dashi stock is usually used for dishes which we want to enjoy the individual tastes of ingredients such as vegetables, fish and so on. Of course, it is good for vegetarians and people who don’t like Anchovy Dashi stock smell.
We usually use the kelp for other dishes after we cook Dashi stock. This time I will use the leftover kelp to introduce a side dish which we call “Shio Konbu (Salted Kelp)”. Japanese usually eat it with cooked white rice. Shio Konbu is also great in your salad. It makes your salad more nutritious, healthy and delicious!!
{Ingredients (for Dashi Stock)} *Click BLUE TEXT to link to the product on Amazon*
Stock (Dashi) is the most important ingredient for almost all Japanese dishes. If we didn’t use Dashi stock, the dishes would taste totally different.
In this post I will introduce you to Anchovy Dashi stock, which has a good fish smell and a slightly fish flavor, and helps you make many delicious Japanese recipes such as miso-soup, simmered vegetables, Donburi and so on. I want to tell you that this type of Dashi stock has lots of Calcium and DHA.
We use many kinds of Dashi stock such as kelp, bonito, shiitake and so on. Anchovy Dashi stock is usually used for home cooking.
*Click picture or BLUE TEXT to link to the product on Amazon*
(Recommended Dried Anchovy for Dashi stock) Anchovy Dried Iwashi Fish
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