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||1 year 37 weeks ago|
|Authentic paella?||maki||10||1 year 38 weeks ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||1 year 41 weeks ago|
|Shiso - uses for this herb||Loretta||0||1 year 43 weeks ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||1 year 43 weeks ago|