I wouldn’t use anything oily - even formerly oily - in dashi. And I’d go for something dried. Kombu works well. And before I had that on hand, I salt-cured some roe (I forget why - I guess I needed a project) and used that, because I had a lot.
I wouldn’t use anything oily - even formerly oily - in dashi. And I’d go for something dried. Kombu works well. And before I had that on hand, I salt-cured some roe (I forget why - I guess I needed a project) and used that, because I had a lot.
