Hime is a true meat lover—she’s even clever enough to neatly pick out and avoid the vegetables on her plate.
So instead of giving her the dashi as is, I came up with a recipe tailored to her preferences.
Since plain, unseasoned meat wasn’t satisfying enough for her, I decided to marinate her favorite ingredients—chicken tenderloin, gizzard, and cartilage—in "Wanko Dashi" overnight.
The marinated cartilage is then baked in the oven at 170°C for about an hour.
To make it easy for little Hime to eat, I avoid making it too crispy, leaving just the right amount of tenderness.
I also mix the leftover dashi ingredients into her meals, making full use of both their flavor and nutritional value without any waste.
There was a defining moment that made this recipe a staple in our home.
One time, I served chicken tenderloin without seasoning it with the dashi, and Hime actually took it out of her bowl.
She knew—it wasn’t the usual flavor.
In that moment, I was certain that this dashi had become a familiar, comforting taste for Hime—something she could truly rely on.