A small piece of dry kombu is wiped with a wet cloth to remove the white crystals that form on the surface. This is the source of MSG. It is one of two popular bases for seafood broth and it blends very well with miso. It enhances miso soup splendidly.
This kombu dashi (broth) has a roasted Hatch chile included
A tablespoon of miso is mixed with a small amount of water to help to blend with the kombu dashi
There you go. An excellent start to any meal, or enhance, a meal in itself
The entire jar of prepared mayonnaise is mixed with considerable mustard powder and one smashed anchovy.
The bread is half Denver sourdough (from the air) and half commercial yeast.
No comments:
Post a Comment