Today, I tried making dashi using thick-cut dried bonito flakes for a test recipe. I usually use kelps (kombu) and thin bonito flakes (hanakatsuo) for miso soup, but this time I used the thick-cut kind to create a richer Dashi. As expected—it made a wonderfully deep dashi. Guess what dish this rich dashi will be used for! 今日は試作のために、厚削りのかつお節を使って出汁を取ってみました。 いつもはお味噌汁に、昆布と花かつおを使っていますが、今回はさらに濃い出汁を目指して厚削りを選びました。 とても深みのある濃厚な出汁がとれました。 さて、この出汁は一体どんなお料理に使われるのでしょうか⁈更に試作を重ねていきます。 #japanesecookingclass #nago
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Today, I tried making dashi using thick-cut dried bonito flakes for a test recipe. I usually use kelps (kombu) and thin bonito flakes (hanakatsuo) for miso soup, but this time I used the thick-cut kind to create a richer Dashi. As expected—it made a wonderfully deep dashi. Guess what dish this rich dashi will be used for! 今日は試作のために、厚削りのかつお節を使って出汁を取ってみました。 いつもはお味噌汁に、昆布と花かつおを使っていますが、今回はさらに濃い出汁を目指して厚削りを選びました。 とても深みのある濃厚な出汁がとれました。 さて、この出汁は一体どんなお料理に使われるのでしょうか⁈更に試作を重ねていきます。 #japanesecookingclass #nago
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