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Cathy, I regularly make dashi from kombu

Misc.

and/or shiitake mushrooms. I never use bonito. I learned from a Jpanese Zen
master's wife and numerous Japanese monks that have worked with me in the
kitchen at the monestary. I would be happy to tell Julie how to make dashi this
way. Would it work with your recipes? If you post your recipe for dashi so I
have some idea of the strength dashi you use, I should be able to help out.

Actually, I just realized that while Julie does post recipes on the
vegetarian board, she is not strictly a vegetarian. So, perhaps my help is not
needed after all. I'd be happy to help out. Let me know. Be well.


MsgID: 06833
Shared by: Seppo
In reply to: You're welcome Julie.... (more)
Board: Vegetarian Recipes at Recipelink.com
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  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
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