Tomorrow’s newsletter is a celebration of corn, and this recipe showcases corn in a very gentle, simple way. The dashi is what it’s all about — a vegetarian broth (without bonito), that’s lightly umami from the shiitake and briny from the seaweed and a bit sweet and earthy from the corn cobs that spend a good long while boiling in it. I’d seen the idea …
© 2024 Kate Ray
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