I was reponsible for dinner tonight. I went online and found this side dish eggplant recipe that uses bonito flakes. I also made some miso soup with the flakes. They both came out ono. For the main dish I made miso butterfish. I'll post that recipe later.
I got this at Marukai.
It's actually for tea, but I put my bonito flakes in it.
I added the bag to 3 tbsp. oil, 3 1/2 tbsp. shoyu, 3 tbsp. mirin, and 1 c. water, poured over sliced up eggplant (about 6) and simmered for about 20 minutes.
I served it cold next to some tofu and topped with freshly shaved bonito flakes and shoyu. Hooo hooo!!!
scratch kitchen & bake shop - While Rex and I were having lunch, he was telling me about his architect friend that had designed and had just opened Scratch Kitchen & Bake Shop. He mentio...
12 hours ago