📖PRINT RECIPE: onl.la/sWq6s8K 🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7 📸 Instagram👉onl.bz/jgP3jF8 FAQ examples: -What is kombu? -Which brand of soy sauce should I buy? -Is there any substitute of sake, mirin, kombu? (Each pages include pictures)
Thank you for watching!! (日本語は下にあります！) This is an another great way of using left over kombu!! Hope you will try it!!! Get inspired with CHEF'S LABO!! I'll see you in the next one!! ご視聴ありがとうございました！！ 使用済み昆布があれば是非試してみて下さいね！！これも本当に美味しいので！！ それではまた、次の動画でお会いしましょう！！
This is a lifesaver! I wanted to buy some furikake from the local Asian market, but it was ridiculously expensive. (5 EUR for a very small pack). It will be much better just to make my own!
No worries cybersteampunk!! Yeah it's good to stock up some of this in your kitchen 👍 I love eating this with "Tamagokake gohan" It's so good !!! Highly recommended 😉
Chef, i actually did this a couple of days ago before i got sick really bad. I ran out of kombu because of a misunderstanding 😂😅 my mom accidentally threw it all away huhu I made my furikake with just nori and dried salmon flakes, but with the same seasonings 😂 i made mine more salty so that it would last longer, so more salt. My little brother is obsessed with it😂
Hi Chef Labo. I tried this one and its so good partner with my sinigang 🍲 yummy!😋 Once again thanks for this recipe. Keep up the great work Chef! Im learning much from you.
I was about to ask for a bonito replacement but I scrolled down the previous comments and got my answer :( Anyway, I cooked your beef curry (but with pork) and it was AMAZING. Like... we could not stop eating it. I'll save enough for the bonito flakes and try this out because it's been lurking on the back of my head for a long time. Thanks and keep it up!
おいしい 😋!!! Another awesome episode ... even the gundams were getting into it ... and I have serious pan tossing envy 😄. When I see one of your uploads, I get a powerful urge to do a kind of "Japanese Food Week"at home and try out all your recipes. I have only done a few here and there (and loved them too by the way) ... but I want to be more organised about it. Every time I watch a Japanese film/drama and they have the most amazing Bento Boxes ... ahhhh that urge comes again 😄 lol. I will get my week one day, I am determined 👍. Just a bit of a left of field question re rice ... is brown rice ever used in Japanese cooking?
Hi again yoyo!! Thank you for the warm words!! Take your time before trying my recipes. I'm not going anywhere my friend😉 Brown rice isn't commonly used in Japanese cooking. But it's becoming popular little by little as people think more about what they eat today. But it's still rare to see it in restaurants in Japan except the ones got Healthy foods concepts.👀
Thanks Chef! thats inspiring, I cant wait to try & taste it! Question: can we store them in the fridge? for how long? I am planning to make couple containers for a month eating, possible?
Hai Chef...thanks for another awesone video😍 I have a question: so there are 2 ways to process dried bonito? first by frying in the pan and second by drying the wet bonito overnight?arigatou gozaimasu
Hi Dea!! It just shows that you can use unused dried bonito, or the one already used. The Chapter that showing to dry the wet bonito is for those who wants to use the used bonito flakes. But If you tend to use the unused bonito flakes, you can skip that process😉👍
@@CHEFSLABO thankyou so much for your reply Chef 😇I will practice it soon..I have also tried the chicken karage recipe and it tastes really good👍 Greetings from Indonesia👋
if I want to use shrimp instead of bonito flakes what kind should I use? The steps would be the same? Thanks a lot for the recipe, as always so easy to follow through.
Hi And S!! I cannot guarantee, but maybe any dried shrimp might work. Steps could be the same, but you might need a food processor to blitz the shrimp 😉
Does it just seem a bit moist or is it dry and if so does it keep in a decent container like store bought furikake? My local Asian supermarket seems to carry less and less Japanese products, selection of furikake is down to pretty much one, a good one Kameya, but still :( So looking to make my own. Thank you for the video/ありがと.
Hi Dino!! Oven drying might work if it's low temperature (like 70-80℃) But microwave probably won't work. And I wouldn't recommend to store the dried used bonito flakes for long term. But I actually never tried it, so it might worth to have a try 👍😊
Hi Chef! Thank you for another great video! Questions: Any substitutions for the bonito flakes? Its very expensive in my country and a bit too much of a fishy flavour for my friends and family. Also, I've seen some store Furikake that had dried egg yolk in it - do you know if it? If so, can you do a video on it?
Hi Danielle!! Unfortunately, bonito flakes are the main ingredients for this recipe. So cannot be replaced, sorry darling. 💧 The dried egg furikake is called "Noritama" You can google it, and I 'll try to see if I can develop mine in future!👍😉
@@CHEFSLABO thank you!!! That would be amazing! I use preserved egg yolk on rice often (grated on) and I found that frozen and then defrosted yolk tends to be more gelatinous and makes for and amazing additive to warm steamed rice
Danielle, nutritional yeast is a great substitute if bonito is too expensive. Some other include: more kombu, Dried shitake mushroom, toated soybeans (buddist monks made dashi from these) iriko(baby anchovies), subtle-tasting white fishes like sea bass, cod, halibut, catfish, or snapper these can be easily bought dried or dried at home if you want to preserve the texture) shellfish such as shrimp, prawns, oysters and scallops, again easily bought dried usually, and finally Shirodashi and Tsuyu. Shirodashi is a pre-made dashi base made with light soy sauce, kombu, bonito flakes, mirin, and sugar. Tsuyu is basically the same thing, except with dark soy for a stronger flavor. It’s perhaps one of the easiest ways to boost the umami of dishes like udon noodle soup, soba, ramen, and somen noodles. I’d use Shirodashi for eggs and rice for its lighter hue and flavor. All of these will give some sense of bonito, but as Chef said Bonito is a unique flavour and texture of its own. Dried fish usually are in my humble opinion.
Hi Fungus!!! Maybe It could be happening depending on which part of ocean your kombu is come from. That case, maybe just discard it once boiled. It might not be suitable for recycling this like this. Hope this answer helps!
Hi SayNoToDigital!! It is a chapter for explaining "How to recycle used bonito flakes". I always try to minimize the words in the videos, Sorry for confusing!!😅
![Tsukudani recipe / Simmered Kombu [Kombu Reuse] / 佃煮の作り方](/img/n.gif)
📖PRINT RECIPE: onl.la/sWq6s8K
🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7
📸 Instagram👉onl.bz/jgP3jF8
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
(Each pages include pictures)
Thank you for watching!!
(日本語は下にあります！)
This is an another great way of using left over kombu!! Hope you will try it!!!
Get inspired with CHEF'S LABO!!
I'll see you in the next one!!
ご視聴ありがとうございました！！
使用済み昆布があれば是非試してみて下さいね！！これも本当に美味しいので！！
それではまた、次の動画でお会いしましょう！！
This is a lifesaver! I wanted to buy some furikake from the local Asian market, but it was ridiculously expensive. (5 EUR for a very small pack). It will be much better just to make my own!
Great news theEumenides!!!
It makes your life easier!!
And better for the planet too!!
Good stuff my friend👍😉
Quickly made this for my rice and it was so good! My kids loved it!
Excellent idea to reduce food waste. Tried both versions (reused bonito & bonito). Great recipes! Thanks🙏
So happy I found your channel!! Will now binge all your videos 😆
Nice! Thanks for this CHEF'S LABO. I can now make homemade Furikake for quick meals and lazy days lol.
No worries cybersteampunk!!
Yeah it's good to stock up some of this in your kitchen 👍
I love eating this with "Tamagokake gohan"
It's so good !!! Highly recommended 😉
Chef, i actually did this a couple of days ago before i got sick really bad. I ran out of kombu because of a misunderstanding 😂😅 my mom accidentally threw it all away huhu
I made my furikake with just nori and dried salmon flakes, but with the same seasonings 😂 i made mine more salty so that it would last longer, so more salt.
My little brother is obsessed with it😂
Adding dry Bacon seems good too🤤🤤
I just made this today and OMG! Absolutely delicious!!!!
Hehehe, thanks BlueAlien😎👍
I am so glad that you liked it!!😉
@@CHEFSLABO Loved it!
Very detail........!!! I want this receipt very long time👍👍👍 Thank you very much. 🙇♀🙇♀🙇♀
Oh my god !!! Î am à French cooker and … i am a lover of Japan cooking and way of live ! Thank you for this incredible channel.🙏 arigato gosaimasu
Hi Chef Labo. I tried this one and its so good partner with my sinigang 🍲 yummy!😋 Once again thanks for this recipe. Keep up the great work Chef! Im learning much from you.
No worries Gadz!!!
I'm glad that you liked it buddy!!
Try other stuff too. They all pretty good though!!👍😉
Great job ! Super easy, can’t wait to try it out !
Welcome back Generalmegazord!!
Thank you for the comment as always👍😉
I am making this .. and i have every ingredient... thank you !)
Awesome job, Chef Labo! Furikake is Japan's secret way to make rice amazing. haha
This is why I prefer to buy it.
I was about to ask for a bonito replacement but I scrolled down the previous comments and got my answer :( Anyway, I cooked your beef curry (but with pork) and it was AMAZING. Like... we could not stop eating it. I'll save enough for the bonito flakes and try this out because it's been lurking on the back of my head for a long time. Thanks and keep it up!
No worries florcitabs!!
All of my recipes need effort to cook, but they are all pretty good my friend!!
Hope you will try others too👍😉
Excelente receta, gracias por compartir. Saludos desde México 🇲🇽
I didn't know this is possible! Thank you!
Nice idea!
Thanks for sharing. 👍
No worries Luiz!!
Thank you for the comment 😊
こういうレシピは嬉しい！
First, I was sleepy. Now I'm hungry.
No worries bighed23 !!!
Thank you for the comment 👍
Have some foods my friend😉
おいしい 😋!!! Another awesome episode ... even the gundams were getting into it ... and I have serious pan tossing envy 😄. When I see one of your uploads, I get a powerful urge to do a kind of "Japanese Food Week"at home and try out all your recipes. I have only done a few here and there (and loved them too by the way) ... but I want to be more organised about it. Every time I watch a Japanese film/drama and they have the most amazing Bento Boxes ... ahhhh that urge comes again 😄 lol. I will get my week one day, I am determined 👍.
Just a bit of a left of field question re rice ... is brown rice ever used in Japanese cooking?
Hi again yoyo!!
Thank you for the warm words!!
Take your time before trying my recipes.
I'm not going anywhere my friend😉
Brown rice isn't commonly used in Japanese cooking.
But it's becoming popular little by little as people think more about what they eat today.
But it's still rare to see it in restaurants in Japan
except the ones got Healthy foods concepts.👀
I like how you even have a helper pulling the gundam cart just to make video more lively haha
Thank you chef
No worries Pisut!!
Welcome back my friend 😉
Thanks Master for sharing! I haven't tried this meal, but yours looks really delicious!
Thank you for the comment as always Kenneth!!! No problem at all my friend 😊
I'm always here to cook for you whenever you want to👍😉
I always have a hard time thinking what to do with the used kombu. Can't wait to try this 🥰
What can i use if I don't have mirin and rice vinegar?
HI nur!!
You can replace Mirin with 1/2 amount of sugar!!
And you can skip rice vinegar if you cannot have it👍😉
Thanks Chef! thats inspiring, I cant wait to try & taste it!
Question: can we store them in the fridge? for how long? I am planning to make couple containers for a month eating, possible?
Hi Christ!!
You can keep it in your fridge for at least 2 weeks I suppose! Haven't tried any longer, but it could last long though 👍
@@CHEFSLABO Thanks Chef! Family will like it! and kids too!!
Превосходно!!!!!!!🏆👏🌹
The Gundam almost falling into the flower bowl and his friend worrying about him is so cute!
Thank you for this great recipe. Any suggestions on how to store and for how long its good for?:)
Hi!
You can store it either room temperature or fridge. It can stay up to 2-3weeks 👍
👍 yes!
Welcome back Wagner!!
Thank you for the comment👍😉
Thank you it was delicious and easy to make!
Your figures are very cute, I really like the area you do your cooking in :)
Thank you Puppers Dot me!!
This is a great stuff made of something you normally throw away.
I'm glad that you tried and liked it 👍😊
Yum
Thank you for the comment Xavier!!👍😉
love it
Thanks No_One 32 👍😉
would you show us how you make miso chef?
Was hoping this would include egg as well. Apparently for "noritama" furikake you just add pan-toasted boiled egg yolks though.
Hi Vadigor
Yes you can make Noritama style furikake by that too!!👍😉
Hai Chef...thanks for another awesone video😍
I have a question: so there are 2 ways to process dried bonito? first by frying in the pan and second by drying the wet bonito overnight?arigatou gozaimasu
Hi Dea!!
It just shows that you can use unused dried bonito, or the one already used.
The Chapter that showing to dry the wet bonito
is for those who wants to use the used bonito flakes.
But If you tend to use the unused bonito flakes,
you can skip that process😉👍
@@CHEFSLABO thankyou so much for your reply Chef 😇I will practice it soon..I have also tried the chicken karage recipe and it tastes really good👍
Greetings from Indonesia👋
if I want to use shrimp instead of bonito flakes what kind should I use? The steps would be the same? Thanks a lot for the recipe, as always so easy to follow through.
Hi And S!!
I cannot guarantee,
but maybe any dried shrimp might work.
Steps could be the same, but you might need a food processor to blitz the shrimp 😉
Thanks for your answer, I going to try an see how turns out.
Does it just seem a bit moist or is it dry and if so does it keep in a decent container like store bought furikake? My local Asian supermarket seems to carry less and less Japanese products, selection of furikake is down to pretty much one, a good one Kameya, but still :( So looking to make my own.
Thank you for the video/ありがと.
Nice vid! can you make a recipe for the variation with salmon as well? :D
can I dry the reused bonito flakes with oven/microwave and also how to store it for a long-term use ?
Hi Dino!!
Oven drying might work if it's low temperature (like 70-80℃)
But microwave probably won't work.
And I wouldn't recommend to store the dried used bonito flakes for long term. But I actually never tried it, so it might worth to have a try 👍😊
Hi Chef! Thank you for another great video! Questions: Any substitutions for the bonito flakes? Its very expensive in my country and a bit too much of a fishy flavour for my friends and family. Also, I've seen some store Furikake that had dried egg yolk in it - do you know if it? If so, can you do a video on it?
Hi Danielle!!
Unfortunately, bonito flakes are the main ingredients for this recipe.
So cannot be replaced, sorry darling. 💧
The dried egg furikake is called "Noritama"
You can google it, and I 'll try to see if I can develop mine in future!👍😉
@@CHEFSLABO thank you!!! That would be amazing! I use preserved egg yolk on rice often (grated on) and I found that frozen and then defrosted yolk tends to be more gelatinous and makes for and amazing additive to warm steamed rice
Danielle, nutritional yeast is a great substitute if bonito is too expensive.
Some other include: more kombu,
Dried shitake mushroom, toated soybeans (buddist monks made dashi from these) iriko(baby anchovies), subtle-tasting white fishes like sea bass, cod, halibut, catfish, or snapper these can be easily bought dried or dried at home if you want to preserve the texture) shellfish such as shrimp, prawns, oysters and scallops, again easily bought dried usually, and finally Shirodashi and Tsuyu. Shirodashi is a pre-made dashi base made with light soy sauce, kombu, bonito flakes, mirin, and sugar. Tsuyu is basically the same thing, except with dark soy for a stronger flavor.
It’s perhaps one of the easiest ways to boost the umami of dishes like udon noodle soup, soba, ramen, and somen noodles. I’d use Shirodashi for eggs and rice for its lighter hue and flavor.
All of these will give some sense of bonito, but as Chef said Bonito is a unique flavour and texture of its own. Dried fish usually are in my humble opinion.
How long will this last in the fridge? 😍
Hi Fiona !!
It can store about 2 weeks or bit longer😉
Sorry for the late reply!
How can I store this once made it ? In the fridge ? Thank you
You can store either fridge or room temperature Sherazarde!!
Thank you for the comment!!😉👍
Is this something that can be stored after making? If so, what is the best storage method?
Hi amelia!!
It lasts for 10 days to 2 weeks.
(In summer could be shorter)
You can store at room temperature
with a normal container 👍😉
Since there is no added preservatives. How to keep it?
Chef Labo how do we get our knives so sharp to dice this way?
Hi Amber!!
You just need to sharp your knife constantly!
So keep your sharpener net to you all the time!😉👍
Hey are you in Australia?
Yes mate👍
Thanks for the comment👊
Dry the wets
Wet the drys
Dry the wets
Got it
Hi, how can I store this? In the fridge?
Hi Jonathan!!
You can store either in a fridge or room temperature!
Thank you for the comment😉👍
Can u make a dish that can make my belly last from hunger for a long time like 5,6 hours?
this
Hi Muhammad!!
You can probably try this!!
Just eat a lots mate lol👍😉
>Franks Inatta
lol🤣
How do we store it?
You can store either at room temperature or fridge😉👍
CHEF SAMA! My Kombu goes bitter if it stays in dashi while boiling... why is it happening?
Hi Fungus!!!
Maybe It could be happening depending on which part of ocean your kombu is come from.
That case, maybe just discard it once boiled. It might not be suitable for recycling this like this.
Hope this answer helps!
@@CHEFSLABO whoaaaa Okies I'll discard mine.. Thank you chef sama! 😍
Sorry, I don't understand "reuse bonito". What is it?
Thanks
Hi SayNoToDigital!!
It is a chapter for explaining "How to recycle used bonito flakes".
I always try to minimize the words in the videos,
Sorry for confusing!!😅
ASMR
Thank you for the comment PTidt 👍😉
@@CHEFSLABO No, thank YOU for these great videos. It's very educational yet relaxing. Thank you!
hallo! great content sir! im guessing your age is on mid 30's? 😗🎶
Hi gasparde!!
I'm 39 my friend!!
Getting old 😅
字幕が二重で肝心なとこが見えづらいな
建設的なご指摘ありがとうございます！
その点も考えながら制作しますね！！👍😄