Yesterday I made bamboo shoot rice but with chicken stock instead of dashi. It turned out surprisingly okay, but there wasn’t nearly enough flavour without the dashi. Maybe if I used more concentrated chicken stock…
JM 135 Released
Fighting MTL with Literacy Since 2017
Thanks for the chapter!
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you could try making chicken stock with a full chicken and simmer for 8-12 hours for really nice chicken stock. here is a recipe I’ve used to great effect https://www.elizabethrider.com/best-homemade-chicken-stock-recipe/. very strong and very full chicken flavor.
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Unfortunately, I’m not invested enough in the endeavour to make my own stock. It does sound like a good idea, but it’s way more work than I’m willing to put into it.
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That actually sounds really good. I’ve never had dashi before, but you could probably add some other seasonings to add some flavor.
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clearly you need all the stock cubes!
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I recommend making Takikomi Gohan. Basically rice, dashi, soy sauce, mirin, chicken stock, and toppings of your choice (Bamboo, carrots, and mushrooms are good)
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Still wait…
thank’s :3
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