Always loved eating this and it doesn't seem too difficult to make, I think I'll try it! Thank you for the easy to follow recipe! I have a question -- is it better to use dried shiitake for broth like this or is it okay to use fresh mushrooms? (the carrot cutting looks a bit difficult for me but your presentation sure looks beautiful with the carrot flowers and snow pea leaves!)
Hi Sunny! Thank you for your kind words! You will need to use dried shiitake since the flavors are more intense. If you use fresh shiitake you will not get the rich umami flavor. The great thing about dried shiitake is that you can keep them in your pantry for a long time and use whenever you need to make dashi (broth) which is the base of so many Japanese dishes. I hope you do try this recipe and let me know how it goes! Kenji
@@KenjisKitchen Thanks for your reply! I bought the koyadofu and shiitake today and I have the shiitake soaking now so I can make it tomorrow! I'm very excited to try this!
I love the way you cut the carrots❤im gonna try that 👍
Looks very healthy and easy to make! When I first saw the carrots, I thought you used a cutter mold, it looked so perfect.
Always loved eating this and it doesn't seem too difficult to make, I think I'll try it! Thank you for the easy to follow recipe!
I have a question -- is it better to use dried shiitake for broth like this or is it okay to use fresh mushrooms?
(the carrot cutting looks a bit difficult for me but your presentation sure looks beautiful with the carrot flowers and snow pea leaves!)
Hi Sunny! Thank you for your kind words! You will need to use dried shiitake since the flavors are more intense. If you use fresh shiitake you will not get the rich umami flavor. The great thing about dried shiitake is that you can keep them in your pantry for a long time and use whenever you need to make dashi (broth) which is the base of so many Japanese dishes. I hope you do try this recipe and let me know how it goes! Kenji
@@KenjisKitchen Thanks for your reply! I bought the koyadofu and shiitake today and I have the shiitake soaking now so I can make it tomorrow! I'm very excited to try this!