Chef Hayashi heads to the city of Hakodate to visit the people involved in the production of kombu kelp, the foundation of Japanese cuisine. 1. Cut the kombu (after making dashi broth) into fine ...

To make the dashi stock, simmer the kombu over medium heat for 10 minutes ... Roll it up into a cone, cut off the tip of the bag and squeeze the miso onto the eggs and sprinkle with panko and ...