Recpipe

Mushrooms, green onions, tofu, and some dried seaweed

  • sooper_dooper_roofer [none/use name]
    ·
    2 years ago

    I like using the kombu over the prepackaged dashi grains. The pre-dried dashi tastes overly umami to me and the "slow method" with the kombu only takes one extra step

    I would still eat that tho

    • Ideology [she/her]
      ·
      2 years ago

      Dashi usually contains katsuobushi (bonito flakes) aka smoked and fermented skipjack tuna. It's concentrated umami.

    • ClimateChangeAnxiety [he/him, they/them]
      ·
      2 years ago

      I’ll try that some day! This is only the second time I’ve ever made it and I just tried the first recipe I saw. I’m trying to add more meatless recipes into my diet so I’m trying to learn more Asian recipes and stuff I can use tofu for