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Tori
No Mizutaki
Dipping sauce
Add 1 inch of water to a 12-inch table-top skillet (electric or gas, whatever is available). Add the kombu and boil. Just before it starts to actually boil, remove the kombu. If you are using dashi powder, add it now . If you soaked the shiitake mushrooms, dump that water in here, too. Anyway, just put whatever you want to eat in the water to cook it until ready. Serve with dipping sauce (just mix what's shown above) and lots of steamed rice. If you have the luxury of obtaining shichimi togarashi, sprinkle in a bit for added flavor.
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tgraydesigns
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