Hi Kenji. Thanks for the demonstration. I’ve been boiling the kombu too vigorously which why I had disappointing results. I will use your method. Could you please show us how to make furikake out of the dashi ingredients? For the vegetarian version is it better to steep the mushrooms overnight & then gently simmer the kombu in the mushroom broth?
Hi Anne! Yes it's very important not to boil the konbu too vigorously. I suggest you soak the konbu with the dry shiitake mushrooms in cold water overnight in the refrigerator. Then you can simmer together to extract all of the great umami flavor. I will do a future video on how to make furikake, thanks for the suggestion!
Sooo useful for me!
Thank you Michael!
Hi Kenji. Thanks for the demonstration. I’ve been boiling the kombu too vigorously which why I had disappointing results. I will use your method. Could you please show us how to make furikake out of the dashi ingredients? For the vegetarian version is it better to steep the mushrooms overnight & then gently simmer the kombu in the mushroom broth?
Hi Anne! Yes it's very important not to boil the konbu too vigorously. I suggest you soak the konbu with the dry shiitake mushrooms in cold water overnight in the refrigerator. Then you can simmer together to extract all of the great umami flavor. I will do a future video on how to make furikake, thanks for the suggestion!