Recently, I had a guests from 3 continents all at once: Italy, US, and Australia. A truly global crowd!
First, we learn how to make Japanese Soup Stock (Dashi) to make Miso-Soup. I prefer to mix and match many kinds of miso so we can enjoy different tastes everytime. It’s so much fun to invent your own taste!
Today’s menu is:
– Deep-Fried Tofu with Japanese Dressing and Miso Eggplant Stir-fry as the 2 side dishes
– Rice and Miso soup
Thank you so much for coming!