Featured Recipe
Activity on Larph's Recipes
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tcottafishMade this tonight. It was great! I added a little more broth. I love the tip on the onion and letting everything set. Really great recipe!
on Oyako Donburi -
AquariaYou make the stock with konbu and bonito, and it takes no time at all: Take one 4 inch square konbu seaweed, wipe off, then cut into strips. Put in a pan with 2 cups water and soak for 20 minutes, then boil. Add a cup of bonito. let simmer 5 minutes. Strain off the liquid for your main use. This is "first" dashi. Don't toss the konbu & bonito! Return them to the pan again, put in two cups of water, and simmer for 5 minutes to make "second" dashi. I would use second dashi for dishes where you want the dashi umami, but not for it to be overpowering. Maybe this is how you can make "runny" oyakodon?
on Oyako Donburi -
Larph@rainyday479 - it's been a while since I have have done this one, so I'll give it another go with your suggestion. Thanks for taking the time to post!
on Gyudon and Egg -
rainyday479
ah, tried your recipe and while it was delicious, less soy sauce and hon-dashi can probably be used without sacrificing the taste at all... i halved your 1 cup of dashi requirement and still found it almost overpowering.
on Gyudon and Egg -
