Thanks for the comment. I used something call "tsuyu" which is Japanese bonito, konbu seaweed and soysauce-base broth. It is very convenient to keep it in your refredgerator since it can be a base for many other Japanese dishes. You can also buy a ready-made bottle of "tsuyu" at Asian stores.
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What kind of broth was used? You might need to blog with a bit of camera time of yourself, doing the cooking. This could take off! -Grace
Thanks for the comment. I used something call "tsuyu" which is Japanese bonito, konbu seaweed and soysauce-base broth. It is very convenient to keep it in your refredgerator since it can be a base for many other Japanese dishes. You can also buy a ready-made bottle of "tsuyu" at Asian stores.
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