“We like to use dehydrated scallops and Jinhua ham to get that umami flavor,” he advised. This combination might even add more layers of flavor than miso alone.
Besides the two secret ingredients, what you choose to put in your broth is up to you. You can add sauces like soy and sesame oil and aromatics like ginger, garlic, and scallion.
A handy dual-sided hot pot is perfect for this: Two broths, one pot. You can craft an umami savory broth and another that's spicy.
For easier cutting, freeze the meat for half an hour beforehand. The meat slices should be no thicker than paper.
Collection
[
|
...
]