I live somewhere far from Japanese groceries and so when I did find a Japanese grocery I got too eager and bought a 1kg box of granulated dashi
Now I'm not really sure what to do with it besides gyudon
I tried making tonjiru but didn't realise adding miso to hot liquid wouldn't just cause it to magically dissolve and so I was left with a lot of lumps
What are some Japanese staples you make each week?
I want to make okonomiyaki but cabbage is too expensive now

>>21450344 (OP)
>cabbage is too expensive
Holy fuck anon you're not gonna make it

>>21450349
It's doubled in price where I live
I am too stingy to pay that price

youre supposed to put the miso in a small dish with some warm water and mix it into a watery paste before adding to the pot, usually once done boiling so the miso stays 'alive'.

>>21450351
Hasn't that caused entire revolutions in Europe historically?

>>21450344 (OP)
You can use dashi to flavor or enhance many western dishes. I like to use a dashi reduction with some herbs and bourbon as a sauce for steaks. Great in marinades, and as a little flavor booster in any saucy sort of dish.

There is a shit load of stuff you can do with it.