Greens in kombu-dashi!

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For the first time I succeded with making a decent kombu-dashi with greens and tofu! A bit of kombu (a kind of seaweed) gave taste to water in which I added greens – including sweet potato – and tofu. I removed the kombu before the water reached 100C, and then added the greens to the boiling water for half an hour. I also added some tamari and sushi seasoning (including rice vinegar) to the water. Wow, what a yummy taste!

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