Do you make your own dashi or do you use the granules?
And if you make your own, do you actually make a fresh batch for every meal or do you make a lot at once and keep it in the fridge? That's what I prefer to do, because dashi is not as effortless to make as Japanese cookbooks like to claim, but I sort of feel like I'm taking an inferior shortcut.
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And if you make your own, do you actually make a fresh batch for every meal or do you make a lot at once and keep it in the fridge? That's what I prefer to do, because dashi is not as effortless to make as Japanese cookbooks like to claim, but I sort of feel like I'm taking an inferior shortcut.