Dashi
Sunday morning finds me making dashi following this recipe. It’s nice that I don’t have to boil vegetables for hours. Just soaked the kombu and then boiled with some bonito flakes. I was done in half an hour.
I have about 4 cups cooling in the fridge ready and waiting for the ramen noodle that I will be having for dinner tonight. I will add a poached egg and maybe some wakame seaweed, plus a touch of soy sauce. We’ll see how it goes.
