Today’s menu Jul 27th ’16
various kinds of salt (matcha, seakelp, shiso flavor)
Cucumber sesame vinegar dressing
Steamed eggplant with bonito flakes
rice and miso soup
I’ve tested several times to make nice Japanese dashi seasoning without sake and mirin. Sake and mirin are fundamental seasonings for Japanese food. Finally I found out using mixed dried dashi ( mackerel, shiitake, bonito and sea kelp) instead of using simply dried bonito flakes. The mixture produces the complexity of Umami flavor to dashi stock.
I also prepared matcha salt, sea kelp powder and salt and shiso flavored salt as accompany for tempura.
I’m so glad to hear that Ms. M gave me email later, Ms. D enjoyed the class very much. I did enjoy the class very much, too!