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Home Cooking 8

Homemade dashi seems to mild (wimpy) - is it my tastebuds?

HillsofBeverly | Jan 7, 201501:14 PM

Yes, I've posted twice today - I'm working from home, it is about 7 degrees F and I'm menu planning with part of my brain.

On the cold and at home note, I had kombu and bonito flakes in the pantry and made myself a big mug of miso with home made dashi. And it is, to put it best, "wimpy." I followed a Japanese recipe, soaked the kombu for a few hours, simmered and steeped it, and then steeped again with the fish....

Have my miso soup tastebuds just been ruined by restaurants that use dashi grains and a lot of them + miso for super salty, super flavorful soup? Perhaps this delicate taste is "normal" and thus out of place in a Dorito/Sriracha/fruitbomb world? IDK. I'm not motivated to consistently make this at home from scratch since the delicacy is very nice but not mind blowing (or arguably worth the time).

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