RecipeMuncher

[ts]We chose two items to make from Japanese Cooking: A Simple Art. (Well, three or six items, if you count the different types of dashi.) Coincidentally, both are in the “simmered dishes” category called nimono. I guess we figured simmered dishes were “easier” to make? Again, I’ve copied out the recipe and it can be found at the end of the post. Miso softened in dashi, straining through a sieve. [ts]First, I prepped the potatoes and tried to cut them in nice sha (...)