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Kelp Stock from 'Hiroko's American Kitchen'

Serious Eats Kate Williams Post a comment

This simple kelp stock is used in the Braised Daikon and Vegetables with Sumiso Bagna Cauda in Hiroko's American Kitchen by Hiroko Shimbo. It can also be used in place of vegetable stock in other dishes. More

Traditional Braised Daikon from 'Hiroko's American Kitchen'

Serious Eats Kate Williams 2 comments

Hiroko Shimbo's braised daikon recipe is one of the few strictly Japanese recipes in her new cookbook, Hiroko's American Kitchen. The dish is a simple appetizer of daikon "slowly bathed" in kelp stock and topped with Shimbo's spicy miso sauce. The sauce—a blend of aged miso, sugar, mirin, sake, lemon juice, and red pepper flakes—provides rich, tangy contrast to the subtle, earthy flavor of daikon. More

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