Hello, I’m from the Church of Hiroshima-fuu Okonomiyaki. Do you have a moment to talk about the One True Okonomiyaki?
But seriously, what do you use for a dashi replacement? I’ve tried kelp dashi with mixed results among other weirder attempts to add depth to the batter.
But seriously, what do you use for a dashi replacement?
I was at my local Asian grocer looking for kelp dashi powder but couldn’t find any, so I ended up getting a vegan weipa (Chinese stock paste) instead. I haven’t made okonomiyaki in quite a while, so I don’t really have a good baseline to compare it to, but I thought it was pretty tasty.
I suppose the best idea would probably be making kombu shiitake dashi from scratch, which really isn’t that much more work.
Hello, I’m from the Church of Hiroshima-fuu Okonomiyaki. Do you have a moment to talk about the One True Okonomiyaki?
But seriously, what do you use for a dashi replacement? I’ve tried kelp dashi with mixed results among other weirder attempts to add depth to the batter.
I was at my local Asian grocer looking for kelp dashi powder but couldn’t find any, so I ended up getting a vegan weipa (Chinese stock paste) instead. I haven’t made okonomiyaki in quite a while, so I don’t really have a good baseline to compare it to, but I thought it was pretty tasty.
I suppose the best idea would probably be making kombu shiitake dashi from scratch, which really isn’t that much more work.