デイビット・チャンのインスタグラム(davidchang) - 1月17日 01時49分

At home I make my dashi in a tea bottle. Steep katsuobushi, dried Korean smoked anchovies and a couple small pieces of konbu. First brew I use for soups. Second batch of dashi I use for braised things or spicy foods. After that, If you want add the contents to a container of soy sauce and let that sit in my fridge and use for dipping things or make a ponzu with some yuzu. Just don’t boil everything. Steep it like a tea

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