New Year Soba 2
January 1, 2016
Japanese: だしをつくりました。
えいごで: The second component for the soup is dashi (stock). Make it the same way as for the miso soup, adding some extra bonito flakes for a more luxurious taste. This time I made it Kyoto-style; leave the kelp overnight in some water in the fridge, then add bonito flakes and heat for 15 minutes. Remove the kelp before the water starts to boil.