Nori-topped cold soba with mentsuyu dipping sauce
https://lemmy.world/pictrs/image/237c0329-9f2e-4248-92b2-b487419527d0.webphttps://lemmy.world/pictrs/image/bfc08787-93c4-47e9-accd-f65a965256f4.webp
My dashi was a mix of kombu, dried shiitake, and kasuoboshi cold brewed in the fridge for a week. I doubt it actually takes a week to get such a potent stock but I kept forgetting to strain it off and it didn’t hurt things in the least.
![](https://kbin.life/media/cache/resolve/entry_thumb/12/34/1234e4f2f3f34f351d5de2066570a1fc3328b6864b86796e38bf66ed4fc491ff.webp)