I was making a roasted onion chicken gravy for some mashed potatoes when I ran up short on chicken stock; thinking I had pork stock in the freezer, I realized when I defrosted it that it was actually a homemade dashi (bonito, konbu, and shitake).
Wow, did that ever add a fabulous element to the dish! Earthy and complex.
Anyone else had a similar moment that you hoped for, but didn't really expect?
Updated 2 days ago | 120
Updated 2 years ago | 76
Updated 12 months ago | 0
Updated 1 year ago | 6
Updated 10 months ago | 15