Go to the Recipe: Tentsuyu Broth
Kombu is full of glutamic acid, which is why it is used in this recipe. If they're avoiding MSG then they won't want to use kombu either.
Hi Merridith, the "black stuff" is Kombu seaweed
You can avoid MSG as you are using Kombu, a natural substitute for MSG used in japanese cuisine.
Hi DAvid! Don't need to add salt, soy sauce has enough
Traditional Tentsuyu is made of 600 ml dashi stock (infused bonito flakes into water and kombu), 100 ml soy sauce and 100 ml mirin.
Hey, really curious as to what the gelatin is for?
Made it the other day- great, clean broth. But I would personally half the amount of salt next time or perhaps opt for a low-sodium soy sauce.
The gelatin slightly thickens the broth for a richer, yet clean mouthfeel.
Hiwhat is the point put the gelatine inside?
If you would prefer to avoid adding MSG simply leave it out. But I can't help but point out that MSG occurs naturally in an enormous number of foods and science has largely debunked MSG intolerance. But I don't expect to change people's views on this subject. You might like this recent article on the subject though: slate.me/12BelSe
what about for people that are allergic to MSG, or a MSG substitute?
Would love to see what you guys can do with Agedashi Tofu
What is the dark stuff you are putting in the fish broth at the beginning? Also, those are not the usual Bonito flakes that I know of - is there a difference?
