Ever since I bought a Japanese recipe book by Kurihara Harumi, cooking dinners no longer seemed a daunting task. Japanese cooking is fast and simple, I cannot believe how simple it is, as long as you have soy sauce, mirin, sake, dashi stock, you're good to go.
At first, I used the dashi stock that I bought from Japanese supermarket and it was way too salty that my first meal was almost inedible. For the next meal I tried to mix water into the dashi stock but somehow the taste was off. Frustrated with the dashi stock, I decided to make dashi stock myself, using dried bonito flake (かつおぶし) and konbu seaweed. Less salty and definitely no MSG.
~ April 16, 2012. Monday ~
~ April 17, 2012. Tuesday ~
~ April 29, 2012. Sunday ~
~ April 30, 2012. Monday ~
