Light miso in kombu/bonito broth, firm tofu, Napa cabbage, scallion




The kombu seaweed is supposed to steep overnight but I don't have time for that. The bonito is skipjack tuna that is smoked and aged to near petrification and shaved into flakes then used by the handful as tea. Those two things are strained out for a clear broth, a sort of seafood tea that is used as base for hundreds of dishes. It's a thing. 






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