Serves 2* For the broth: 3 c. (700ml) dashi (Japanese smoked bonito soup stock, which can be made with boiling water and instant Hon-Dashi* granules) ¼ c. (32g) miso (I mix half white miso, half red miso) 2 T. (30ml) mirin (Japanese sweet rice wine for cooking) 1 T. (15ml) tahini or Japanese nerigoma (sesameContinueContinue reading “Sesame-Miso Hotpot”
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