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By Martin Benn
Published 2014
Pick the leaves from the mitsuba and reserve the stems for the jamon dashi. Place the leaves onto a dehydrator tray in a food dehydrator and dehydrate at 55°C (130°F) for 36 hours or until fully dehydrated.
Place the dried leaves into a grinder and grind into a fine powder. Sift the powder through a fine sieve and then store in an airtight container un