Making Charles Phan’s Spring Rolls has reawakened my obsession with crispy fried shallots. They make everything better. His recipe for fried shallots is also foolproof - twice frying ensures the shallots are perfectly browned instead of burned. His recipes have also opened my eyes to the virtues of shallot oil - full of nutty, toasted allium notes, it adds a depth of flavor to whatever you mix it with. I have also been experimenting with my riff on a quick dashi – I never seem to have enough dried bonito on hand to make traditional dashi, but have found an umami laden substitute using kombu and ginger in the stock and then just a sprinkle of smoky bonito on top of the noodles themselves. Adding crispy shallots deepens the savory notes and waiting to add the dashi until right before eating ensures they stay as crispy as possible. <br />

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