![]() In any case, I applaud your efforts, and I hope future attempts go a little more swimmingly (no fish tank pun intended). I do know that boiled kombu can become quite bitter, but it doesn't sound like you did that here. Then I add my katsuobushi and let it sit for only a few minutes (I find the smell of katsuobushi MUCH stronger than the taste of the end product, but I do know what you mean). I wonder if it was the kombu itself? I use a slightly different method for my kombu - I soak the kombu in cold water for a little while, then heat the water and remove the kombu immediately before it boils. The briny, seaweedy taste of good dashi can be a little unfamiliar for sure, but I've never had a batch turn out so. I must say, as a die-hard scratch-dashi fan, I wonder what went wrong myself. So yes, the ads are annoying but if you aren't willing to scroll for a few seconds to reach content that is available to you for FREE, then my website simply isn't for you. The ads bring me a small amount of money that helps to cover those expenses. It costs me money to create FREE content for people to enjoy. Or buy a cookbook.įood blogs are meant to share stories or tips, so yes they are long but that's kind of the point.Īs the ads, this may come as a surprise to you, but it actually takes me time, effort and groceries to create content for this website. Secondly, sure, I could just stick the recipe at the top of the page with no photos or instructions, but frankly if that's what you prefer, you should go to a website like allrecipes. ![]() So if you're unable to have carrots, you can easily select a stock that does not contain carrots. ![]() You can use fish stock, vegetable stock, or mushroom stock for this recipe, as it says in the recipe instructions. First, no, the recipe itself does not contain carrots. ![]()
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