Dashimaki Tamago(A Healthy Rolled Omelet) – Healthy Japanese Home Cooking


2. Place the sweet, fragrant konbu in a heat-resistant container, then pour 1L of hot water over it and leave it to steep for at least 30 minutes. If you make a large batch and keep it in the refrigerator (it will last for 2 days), you can also use this stock in soups and simmered dishes.

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