Kimi Kehau of Pearl City loves to cook for parties. Often, she makes a big batch of soup inspired by Okinawan-style sparerib soup. Her friends and relatives love it. Her secret is to create her ...

Dashi, a staple of Japanese cuisine, is a stock made from kombu (edible seaweed ... to further enhance its umami-forward ...

To make the dashi, soak the kombu in 600ml/1 pint water for a couple ... then set aside. Mix the curry powder with the potato starch, add 75ml/5 tbsp water and mix well. Cook the noodles in ...

For the miso broth, place a saucepan of water over a medium heat and add the kombu seaweed. Add the dashi powder, stir and leave to simmer for a few minutes. Add the grated ginger, white miso ...

1. Cut the kombu (after making dashi broth) into fine strips. Place in a pot, add equal parts of water and sake. Cover with a drop-lid and simmer for 15 minutes. 2. Add sugar and soy sauce and ...

1. To make the dashi stock, simmer the kombu over medium heat for 10 minutes. Add some water and katsuobushi. Maintain a gentle boil for about 20 or 30 seconds. Strain the dashi. 2. Season with ...

In a plastic bag, add 2 Tbsp each of dashi stock and soy sauce, 2 tsp sweet mirin sake, 3-cm square dried konbu kelp and a pinch of salt, then eggplant, cucumber and ginger. Push out air and close ...