Dashi

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Linking a post where I’m looking for ideas using dashi. Most of the from scratch batches I’ve made (two😁) make about a litre, and from what I have read, should only be kept for a few days.

Chawanmushi vs Gyeranjjim vs other savory egg custards?

Thanks all! I really want to try it in some new things. Naturally I went overboard shopping for kombu and bonito flakes, the preparation appeals to me for some reason, and while by itself I haven’t been using it, but it has so much potential! I think I will leave link this to the instant dashi thread, for lack of a better option.