The first thing I had to do was make Dashi. Just One Cookbook has an easy recipe for two kids of Dashi and for Furikake with the leftovers from making Dashi. For the Furikake I did pan dehydrate it but it starting to burn so I popped in in the oven on parchment 200 degrees for 20 min until it was dehydrated.
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| Kombu soaking |
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| First batch of Dashi |
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| Furikake |
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| Finished Furikake |
While I was making the Dashi, I also pressed and dry fried some extra firm tofu and marinaded with a marinade for Chashu pork and also marinating soft boiled eggs for
Ajitsuke Tamago
I used this
Broth Recipe but adjusted it because I made the Dashi.
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