I took the curry for lunch at work on Tuesday, so there was not as much left as I’d hoped. But I cooked tofu in some of the left-over spicy garlic sauce and added it to the left-over greens and veg to make a nice quick dinner on Wednesday night. On busy days, I’m so glad that some Japanese foods are good a second time around.
While I was making the dashi, I noticed how good it smelled when I added the katsuobushi (bonito flakes). It was the last of the package and I brought it over to Mr. Tess to smell the deliciousness still in the empty bag. He said it smelled fishy like the ocean. Funny, but to me it smelled smoky and rich and fresh. Dashi is a wonderful stock: in less than an hour, you can have a whole gallon of this magical stuff. It freezes well so you can have it always on hand.