My dashi was a mix of kombu, dried shiitake, and kasuoboshi cold brewed in the fridge for a week. I doubt it actually takes a week to get such a potent stock but I kept forgetting to strain it off and it didn’t hurt things in the least.
My dashi was a mix of kombu, dried shiitake, and kasuoboshi cold brewed in the fridge for a week. I doubt it actually takes a week to get such a potent stock but I kept forgetting to strain it off and it didn’t hurt things in the least.
I can understand that. It’s definitely a less familiar mouth feel than having it as a hot dish or soup. There’s a slippery/slimy but not entirely gross texture that these can fall into quickly, especially if they’re overcooked.