We ended up making homemade dashi and using the spent kombu and katsuobushi to make condiments which really amped up the flavor.
Overall, I found the dish to be okay, but I could have probably used dark meat and sliced it thinner, also remember to add an onion instead of just scallions. I also can never get the slow pour egg right.
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We ended up making homemade dashi and using the spent kombu and katsuobushi to make condiments which really amped up the flavor.
Overall, I found the dish to be okay, but I could have probably used dark meat and sliced it thinner, also remember to add an onion instead of just scallions. I also can never get the slow pour egg right.