Dashi shaka potato

Ingredients (for 2 people)

150g frozen French fries (unsalted type)

Appropriate amount of oil for frying

Shimaya dashi stock powder 5g

[How to make]

1.Fry the frozen french fries in oil heated to 180°C until golden brown, and remove excess oil with kitchen paper.

2. Put (1) in a heat-resistant container, sprinkle with Shimaya dashi stock, close the lid tightly, and shake the container to mix well.

3. Put it in a bowl and it's done.

Dashi fir three-color namul

Ingredients (for 3 people)

120g spinach, 80g bean sprouts

50g carrots (shredded)

1/2 teaspoon each dashi stock powder

Ground sesame seeds 1 tablespoon each

[How to make]

1. Boil the spinach for 2-3 minutes, soak in cold water, squeeze out the water, and cut into 3 cm width. 2. Place the carrots and bean sprouts in a bowl, wrap them loosely in plastic wrap, and heat in the microwave (600W) for 50 seconds each. 3. Add Shimaya dashi stock and ground sesame seeds, and mix well with your hands to blend the flavors.

Atsuyaki Egg Dashi Butter Sandwich

Ingredients (for 2 people)

2 slices of bread (cut into 6 slices), 4 eggs

5g of dashi butter*

A: 1/2 tsp Shimaya dashi stock, 2 tbsp water, 1 tbsp milk, 1 tbsp mayonnaise

[How to make]

1. Lightly spread dashi butter on 2 slices of bread.

2. Break the eggs into a heat-resistant container with a little depth, add (A) and mix gently. Heat in the microwave (600W) for 2 minutes without wrapping, then take it out and loosen the soft-boiled portion while stirring.

3. Heat again in the microwave (600W) for 1 minute 40 seconds to 2 minutes while watching the situation. Shape into a rectangle and make a thick baked egg.

4. Cover the spread bread with thick baked egg wrap, leave it for 2-3 minutes, and cut it into easy-to-eat pieces.

*Mix 100g of room temperature butter with 10g of Shimaya dashi stock, wrap in plastic wrap, and cool to harden in the refrigerator.

Sea bream in dashi soup

Ingredients (for 1 person)

3 slices of sea bream sashimi (thinly sliced)

1/2 teaspoon white miso, 1/4 teaspoon yuzu peel (chopped)

1 small bowl of rice (100-120g), minced mitsuba

1/2 teaspoon Shimaya dashi stock

[How to make]

1. Mix minced yuzu peel with white miso.

2. Put the rice in a bowl, put the sea bream sashimi on top, and top with (1) and chopped mitsuba.

3. Pour 200ml of hot water into the Shimaya dashi stock to make dashi stock.

4. Pour the dashi stock from (3) over (2) and it's done.