On an expedition to Sunnybank’s fabulous range of Asian restaurants and food stores last week, the Japanese stock ingredient called dashi was on top of the shopping list (thanks to the generosity of a Japanese friend of my sister who shared her recipe).
Before hitting the grocery store we headed for lunch at Ku-o Japanese restaurant. For around $10 each we each tucked into a Don – a full meal in a bowl with accompanying mini-odon, salad, pickles and iced barley tea.
This is Kagaare Don (fried chicken).
Then it was straight into Yuen’s Market to enjoy the shelves stocked with so many unfamiliar items that implore you to buy them and head home to find out what and how you might use them.
We stocked up on mirin, soy sauce, potato starch and momen tofu. The dashi was a little harder to find. Directions to Aisle 5 narrowed the search. Just add 2 cups of water to each sachet and you’re away.
Saturday lunch – behold the Agedashi Tofu. Recipes vary slightly but the basics are the same and there are many available on the net. Simple and quick to make – it’s a great winter warmer. Here’s one from Charmaine Solomon on the SBS food website.