Steep kombu in 2 quarts hot water in a large saucepan for 30 minutes. Remove and discard kombu. Bring kombu liquid to a boil over high; remove from heat. Stir in 1 1/2 cups of the bonito flakes. Let ...
One of those meals that has been seared into my memory is a tempura dinner in Tokyo. It was in a tiny place, with just one cook behind the bar and six of us seated at it. He swooped one vegetable or ...
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