{"id":17662,"date":"2019-04-12T10:06:17","date_gmt":"2019-04-12T17:06:17","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=17662"},"modified":"2019-04-12T10:39:05","modified_gmt":"2019-04-12T17:39:05","slug":"japanese-ratios","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/japanese-ratios\/","title":{"rendered":"Japanese Cooking Ratios"},"content":{"rendered":"<p>These ratios were presented by Chef Tatsuo Saito from NHK World <a href=\"https:\/\/www.nhk.or.jp\/dwc\/cooking\/\">Dining with the Chef<\/a>.\u00a0 Other information has been researched and is presented here.<\/p>\n<h2>Base Ingredients<\/h2>\n<ul>\n<li><span style=\"font-size: 14pt;\">Soy provides saltiness with a touch of umami<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Salt &#8211; Both soy and salt work to complete the electrical impulses needed for taste.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Mirin (sweet rice wine) provides a complex sweetness<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Sugar provides a simple sweetness<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Sake provides depth<br \/>\n&#8211; Sake also removes fishy odors<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Vinegar is a fermented and distilled liquid that adds layers of flavor.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: 14pt;\"><span style=\"font-size: 14pt;\">Miso is a <\/span><\/span><span style=\"font-size: 14pt;\">paste made from fermented soybeans and barley or rice malt, used in Japanese cooking.\u00a0 Frequently used for soup.<\/span><\/li>\n<\/ul>\n<p>Taste each individual ingredient so that you can better understand what each ingredient is bringing to the dish.<\/p>\n<h2>Teriyaki Sauce<\/h2>\n<ul>\n<li><span style=\"font-size: 14pt;\">2 parts soy<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">2 parts sake<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">3 parts mirin<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: 14pt;\">You can use sugar in place of mirin, but it makes a heavier tasting teriyaki.<\/span><\/p>\n<h2>Sukiyaki<\/h2>\n<ul>\n<li><span style=\"font-size: 14pt;\">1 part dashi<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">2 parts soy<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">1 part sugar<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">1 part mirin<\/span><\/li>\n<\/ul>\n<h2>Tempura<\/h2>\n<ul>\n<li><span style=\"font-size: 14pt;\">4 parts dashi<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">1 part soy<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">1 part mirin<\/span><\/li>\n<\/ul>\n<h2>Ohitashi (spinach)<\/h2>\n<ul>\n<li><span style=\"font-size: 14pt;\">8 parts dashi<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">1 part soy<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">1 part mirin<\/span><\/li>\n<\/ul>\n<h2>White Fish<\/h2>\n<p>Liquid to simmer fish<\/p>\n<ul>\n<li><span style=\"font-size: 14pt;\">3 parts water<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">1 part soy<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">3 parts sake<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">1 part mirin<\/span><\/li>\n<\/ul>\n<h2>Hot Soba Soup<\/h2>\n<ul>\n<li><span style=\"font-size: 14pt;\">10 parts dashi<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">1 part soy<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">1 part mirin<\/span><\/li>\n<\/ul>\n<p>The same as Tempura liquid, but with more dashi<\/p>\n<h2>Simple Recipe of Rice<\/h2>\n<ol>\n<li>Bring 2 parts water (2 C) to a boil.<\/li>\n<li>Add 1 part rice (1 C) and bring back to a boil.<\/li>\n<li>Reduce heat to lowest setting, cover and simmer 10 minutes.<\/li>\n<li>Remove from heat, keeping covered, and let rest another 10 minutes.<\/li>\n<li>Fluff with a fork and serve in very loose clumps.<\/li>\n<\/ol>\n<h2>Dashi<\/h2>\n<p><span class=\"ILfuVd\" style=\"font-size: 14pt;\">This is an incredibly simple, clear and unassuming broth It forms one of the culinary cornerstones of Japanese cooking. <\/span><\/p>\n<ul>\n<li><span class=\"ILfuVd\" style=\"font-size: 14pt;\"><strong>Kombu Dashi<\/strong> is made in about 20 minutes with just three ingredients: water, kombu (dried kelp), and bonito fish flakes. The resulting clear broth tastes like the essence of the sea.<\/span><\/li>\n<li><span class=\"ILfuVd\" style=\"font-size: 14pt;\"><strong>Niboshi Dashi<\/strong> uses baby dried sardines in place of the kombu.<\/span><\/li>\n<li><span class=\"ILfuVd\" style=\"font-size: 14pt;\"><strong>Shitake Dashi<\/strong> uses Shitake mushrooms in the place of kombu.\u00a0 It is also not heated to boiling, as that destroys the delicate taste of Shitake.<\/span><\/li>\n<li><span class=\"ILfuVd\" style=\"font-size: 14pt;\"><strong>Awase Dashi<\/strong> is essentially Kombu Dashi that after simmering is allowed to sit for awhile to let the flavors leech from the contents.\u00a0 It has a stronger flavor than Kombu Dashi.<\/span><\/li>\n<\/ul>\n<p>Dashi is used in any Japanese dish that requires liquid for cooking. It\u2019s also found at the heart of the soup broth in various broth-based dishes like nabe (hot pot), shabu shabu, sukiyaki, and oden. Mixed with soybean paste and a few cubes of tofu, dashi makes a flavorful miso soup.<\/p>\n<p>Dashi mixed with a bit of soy sauce, sugar, and mirin (sweet rice wine) can be used to make dipping sauces for fried tempura or chilled noodle dishes like soba buckwheat noodles and udon flour noodles. A greater amount of hot dashi broth can also be added to dipping sauce or broth or a hot noodle soup. In addition to noodles, dashi can be cooked with rice and mushrooms, vegetables, and fish or meat to make takikomi-gohan.<\/p>\n<p>Ohitashi literally means \u2018steeped in dashi\u2019 and is a common way of cooking vegetables. Some popular dishes include okra ohitashi, spinach ohitashi and eggplant ohitashi. Nimono, or simmered dishes, using dashi broth are another large part of Japanese home cooking. This includes staples like nikujaga (boiled meat and potatoes), kabocha no nimono (simmered Japanese pumpkin), buri-daikon (braised yellowtail with daikon radish), and buta no kakuni (stewed pork belly). Dashi can also be mixed in with eggs to make dashimaki tamago, a Japanese rolled omelet.<\/p>\n<p>Dried kombu sheets, shiitake mushroom, and bonito flakes can all be purchased separately to make dashi. In addition, commercial dashi concentrate\u2014available in instant powdered granules, liquid concentrate, or pre-made broth pouches\u2014has become incredibly popular in Japan. Look for it in the Asian or international food section of your local supermarket, at Asian grocers, in health food stores, or from specialty vendors online.<\/p>\n<p>Commercial dashi is so convenient and popular in Japan that making dashi from scratch is becoming a bit of a dying art. However, nothing beats the well-rounded flavor of homemade dashi broth, and a simple dashi can be made easily overnight or with a quick 30 minutes of preparation, so it\u2019s worth it to try making dashi from scratch.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These ratios were presented by Chef Tatsuo Saito from NHK World Dining with the Chef.\u00a0 Other information has been researched and is presented here. Base Ingredients Soy provides saltiness with a touch of umami Salt &#8211; Both soy and salt work to complete the electrical impulses needed for taste. Mirin (sweet rice wine) provides a &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/japanese-ratios\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Japanese Cooking Ratios&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[171],"tags":[],"class_list":["post-17662","post","type-post","status-publish","format-standard","hentry","category-world-cuisine"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17662","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=17662"}],"version-history":[{"count":5,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17662\/revisions"}],"predecessor-version":[{"id":17667,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17662\/revisions\/17667"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=17662"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=17662"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=17662"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}