So my kombu has just given its all in a vegetarian dashi stock but there is so much of it I dare not throw it out and I wish to inquire if there is anthing else I can do with it after it has made the stock.
Also would anyone advise using dashi as the base for chinese hot and sour soup or would that turn out badly?
|Sesame salad dressing||Supertaster||9||32 weeks 1 day ago|
|Authentic paella?||maki||10||33 weeks 3 days ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||36 weeks 16 hours ago|
|Shiso - uses for this herb||Loretta||0||38 weeks 1 day ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||38 weeks 1 day ago|