Just a couple of weeks ago, my friend Marc at No Recipes shared his udon recipe with Rasa Malaysia readers. In his guest post, Marc also shared his dashi recipe–the building block of Japanese cuisine. Finally, I knew what to do with the giant piece of kombu (dried seaweed) and dried bonito flakes in my pantry–two classic Japanese ingredients that I’d purchased from the Japanese market months ago.
I made the dashi accordingly. It was completely hassle free. And then, I made soba or Japanese buckwheat noodle soup, topped with my favorite Japanese fish cake “naruto” (don’t you just love the pink swirl?), boiled spinach, and some buna shimeji mushrooms. It was so good I slurped it dry.
It was really easy to make dashi from scratch, so effortless and the end result was well worth it. Thanks to No Recipes for his recipe (no pun intended).
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