I have all 3 different methods at home too! lol My fav one to use is the pocket, it's easier and less messy than homemade and the flavor is impressively delicious! Love to listening your voice walking through the video. For me, it's easier to understand than reading! Thank you Nami!
I live in colorado and im just starting to make donburi after succeeding in making a very good japanese curry after many attempts. I just drove from colorado springs all the way to sakura square to get the necessary ingredients for dashi to make my gyudon. Your video has helped me and i thank you greatly.
I want to try the homemade dashi recipe! I lived in Kagoshima prefecture from August 2011 to August 2013 and I've done barely any Japanese cooking since then 😭 I really want to try to make authentic Japanese recipes at home. ナミさんヴィデオをありがとうございました!
ありがとうございます! I’m so happy that I have all the ingredients to make my own dashi at home and that it’s not complicated at all! I want to learn to cook from scratch so this is perfect n_n love from Sweden
Well, if you do find some in a store, you don't use much at all, so it will last a long time, and it's not expensive! There are very cheap versions that are shredded into the size of noodles, so the pack looks like a big scrubbing pad. I've done pretty well with that, and a dollar's worth will probably last a year, or until it spoils. Ah, I learned from an old Japanese cookbook to put the kombu in water the night before, and it extracts by itself without heating. Actually I think if you let it boil it turns into Korean food, which isn't the worst thing that can happen! Finally, the dry kombu expands a lot in water, and I have a tendency to put too much in there.
I just made the Dashi from scratch and added miso and it was SO GOOD. Although I was a little confused about the kombu getting slimy. For me it got slimy even when it was just soaking. Thank you for this recipe!
It depends on the type of kombu too, so don't worry. :) It's all umami and nothing bad about it (although many people don't like the slimy texture to deal with). Thanks so much for trying my recipe!
I just tried my hand at making homemade dashi. It was simple, and I think it came out good (of course, this is my first attempt); however, the end result using 4 cups water only made 3 cups dashi. I am sure the katsuobushi (bonito flakes) and maybe the kombu soaked up an entire cup of water! I went on to make Miso soup following Just One Cookbook's recipe. It came out really salty, so I think maybe that was the fault of too much miso? I'll keep practicing! Thanks for the video and recipe!
I've come to similar results and am rather perplexed about it since I don't remember ever tasting miso soup this salty. The weight ratio of the water to kombu seems all over the place. Here Nami has around a 50/1 water/kombu ratio. Shizuo Tsuji's cookbook has about a 35/1 ratio. And another video I saw on youtube went all the way up to a 150/1 ratio. The water/bonito seems pretty consistent with all the recipes I've seen at around 30-35/1 ratio, and so is the water/miso paste at around 9-10/1. I'm wondering if the salt content of different ingredient brands might have something to do with it. Especially the miso paste, the skirakiku shiro-miso (japan imported) paste I used had a whopping 900mg per tablespoon sodium content.
For future video watchers: To make it less salty, rehydrate the seaweed in a separate bowl, as suggested in the guide to "lower sodium intake". BIG difference.
Use the dashi powder as seasoning for steaks. Don't need much half a teaspoon, mixed with salt and pepper for a large steak (about a pound) makes wonders. Thank me later.
People definitely eat it! It comes in bags already shredded, it's a vegetable. I've just put it in the soup (at the end, just before serving). It depends on how much you like sea vegetables, which are definitely different from land vegetables. Even though I'm from Florida and live in Florida I'm not crazy about the SEA... and the idea of trying to make your breakfast remind you of a day at the beach is novel to me. It actually does! The Kombu stock that is. It comes out smelling like the ocean. I was raised on Grandma's chicken soup, with garlic and onions and vegetables in there, I guess it smells like life on a farm?
In the US you can buy different size bags, up to a pound or half kilo online, it's cheap! People make a big deal of this, but there's a lot in that sack and it only takes a minute to make the stock, it's practically instant anyway! Also Dashi No Moto powder comes in big restaurant packages, up to a kilo and is very cheap and good. A lot of restaurants use it. A hint is to put the powder at the very end if you want that delicious smell. Or if you're cooking something IN Dashi, save a little to put at the very end. I have both at home, and don't feel disappointed with the powder, but it's not as fragrant as making it yourself. It' s NOTHING like the difference between instant coffee and proper coffee.
+Namiko-chan, i love your Japanese recipe, which helps in making them with ease. Can you share the recipe for "fukujinzuke - red pickles for curry dish.. Really appreciate it^^
People make a secondary stock out of the stuff in the strainer. It still has some taste in it. I don't have any directions, but it's not hard. You can put everything in a pot with more water, and maybe boil it this time? I forgot. Basically something you use to cook things in, not as delicious as the primary stock we see here. People combine the primary and secondary Dashi, which doesn't make sense to me, why not just go for a higher extraction the first time? But I'm not Japanese, and probably don't have any idea what good Japanese food tastes like! Also there's a little side dish you can make out of the cooked bonito flakes, cooked in soy sauce and sugar or something? I think it's on Tabi Eats. Those flakes never get soft! That fish has been dead for a long time.
Thanks for the recipe,but there´s something I´d like to ask: about the traditional makig dashi, I´ve searched a lot on youtube, some recipes say to soak konbu over night (like yours) but some say shouldn´t and just soak them about 30m-1hr, so I´m kinda confused. And one more thing, with this recipe then what is the quantity of the final dashi? I mean, how many "ml" or "cup"? (sr for my bad english)
Your written recipe calls for 10g of Kombu and 10g of bonito flakes for every 4 cups of water, differently from your video, which calls for 20g of Kombu and 30g of bonito flakes for every 4 cups of water. Which one is it?
hi can i use kombu dash with bonito in shoyu ramen with chicken broth? some people combine dashi with chickem or pork broth for shoyu ramen.but bonito smells so strong dont know if it will ruin the soup
There's a recipe for a little side dish, you can cook the wet flakes in soy sauce and stuff. It's pretty much just wet sawdust at this point you know? The delicious flavor enhancers and all have gone into solution and are in the soup! It might as well be wet paper. See Tabi Eats channel.
Nori has a strong flavor of its own. People make nori soup! It's a little alien to western tastes but pretty good I think. You can buy nori in big cakes that's much cheaper than the papery sheets. BUT I use those sheets when they are getting old or damp.... You get a purple soup that might have some egg in it, so purple and yellow, with a strong seaweed smell. It just takes a minute to make if you have stock powder.
You can buy the powder seasoning online, a small package (100g or 200g) is a LOT and will last a long time! There are a lot of other soup powders, all the same kind of thing and all cheaper, but all entirely different flavors. You can buy mushroom stock powder pretty easily, beef and pork flavors, vegetable flavors.... some are seasoned and have garlic in them... it's not really a substitute
Hi! May I know how much dashi powder is in that small packet?What I have is a really big bag of dashi powder. So how much do I need for half the amount of the dashi broth you made?I hope to hear from you soon! Thank you!
I just took a look at my Kombu pack and it has a California cancer warning. The ingredients in the packet just say Kombu. There are no added chemicals. So is Kombu not good for regular use, or is it just California paranoia?
+Namiko Chen (Just One Cookbook) I made it anyway. Figured that so many years of Japanese cuisine can't be wrong. Thanks. I need to try the dashi packets. I've only seen the powder. Will look for the packets next time I go shopping.
In Germany there are also warnings on seeweed packages not to eat to much of this stuff because of the high iodine content. It says top much iodine could harm your thyriod because western people are not used to that much iodine. On nori packages it is writen you should not eat more than one nori sheed per day. But this is only a rough guidline because the iodine contents of seeweed alters significantly between one seeweed package and another, even between seeweed of the same kind.
It's just stock! Salt (and soy sauce and other things) go in the recipe. If you want to drink the dashi soup by itself it is better with salt, maybe a little msg, scallions on top. It's really delicious and I think very low calories.
It will be Kombu Dashi or Shiitake Dashi: www.justonecookbook.com/how-to-make-kombu-dashi-vegetarian-dashi/ and www.justonecookbook.com/shiitake-dashi/
Can someone help this is the first time I tried to make dashi, I only have the powder one available, but for some reason there some granules that I see swimming around at the bottom what does that mean? not enough water? even though i followed the instructions or does powder dashi really leaves some granules at the bottom?
Probably leftover granules - does heating up the water helped? It can be kombu that creates the slimy texture (not a good word, but I don't know how to describe).
the texture if we're talking about the water its not slimy if the granules not smily but sandy, i tried heating it same result but for some reason i started out with 1.2L of water even before heating it the second time and ended up with only 800ml to 700ml of water i know heating water would cause some to evaporate but losing 300+ml from evaporation is this normal, so i thought the reason there might be some granules at the bottom might be from lack of water, also what color does powder dashi look like when cooked mine looked cloudy yellow not like the ones i see in other vids the are clear or yellow
You could add more but you also lose the strong dashi flavor as well... so if I were you, I may not worry too much about the texture at the bottom. The flavor of dashi loses quickly after adding dashi powder and heating up the dashi broth.... which is common when you use dashi powder. It's supposed to be a quick method, so we can't get the best result from the powder, but it's very convenient when you don't have much time. :)
Hello there! I am wondering if there is an vegetarian alternative to dashi? Is the water from the boiled konbu enough? I've always made miso soup without dashi and it tastes pretty "empty" :(
Why do you want to be Japanese...they are humans just like everyone else. It's sad you want to be made into a japanese instead of saying "I accept the culture into my life as my own" since Japanese is a culture...
I have all 3 different methods at home too! lol My fav one to use is the pocket, it's easier and less messy than homemade and the flavor is impressively delicious! Love to listening your voice walking through the video. For me, it's easier to understand than reading! Thank you Nami!
+Namiko Chen (Just One Cookbook) I love your voice over! I'm gonna looks for some in the store next time...
haha. just like coffee.
Ooooh! Celebrity Cameo! I have followed some Seonkyoung Longest recipes, too!
I live in colorado and im just starting to make donburi after succeeding in making a very good japanese curry after many attempts. I just drove from colorado springs all the way to sakura square to get the necessary ingredients for dashi to make my gyudon. Your video has helped me and i thank you greatly.
Colorado gang woo woo
I want to try the homemade dashi recipe! I lived in Kagoshima prefecture from August 2011 to August 2013 and I've done barely any Japanese cooking since then 😭 I really want to try to make authentic Japanese recipes at home. ナミさんヴィデオをありがとうございました!
Thank you so much for sharing these techniques for making dashi, I really appreciate it. 🙏
ありがとうございます! I’m so happy that I have all the ingredients to make my own dashi at home and that it’s not complicated at all! I want to learn to cook from scratch so this is perfect n_n love from Sweden
It's pretty impossible to get kombu were I live , so knowing the packs are an alternative it's pretty good
Well, if you do find some in a store, you don't use much at all, so it will last a long time, and it's not expensive! There are very cheap versions that are shredded into the size of noodles, so the pack looks like a big scrubbing pad. I've done pretty well with that, and a dollar's worth will probably last a year, or until it spoils. Ah, I learned from an old Japanese cookbook to put the kombu in water the night before, and it extracts by itself without heating. Actually I think if you let it boil it turns into Korean food, which isn't the worst thing that can happen! Finally, the dry kombu expands a lot in water, and I have a tendency to put too much in there.
I just made the Dashi from scratch and added miso and it was SO GOOD. Although I was a little confused about the kombu getting slimy. For me it got slimy even when it was just soaking.
Thank you for this recipe!
It depends on the type of kombu too, so don't worry. :) It's all umami and nothing bad about it (although many people don't like the slimy texture to deal with). Thanks so much for trying my recipe!
Awesome video. I am going to go get some kombu and Bonito flakes next month so I can make it YAY!
I have no idea how many times I have watch this video. Thanks!
Very useful. Thanks a lot for the recipe!
I have kombu and dashi so I use both to make my dashi.
Thank you!
thank youuuuu ... gonna make it soon....
Really great 👍
After making this recipe, is there anything else that can be made with the leftover Kombu and soggy bonito flakes?
I just tried my hand at making homemade dashi. It was simple, and I think it came out good (of course, this is my first attempt); however, the end result using 4 cups water only made 3 cups dashi. I am sure the katsuobushi (bonito flakes) and maybe the kombu soaked up an entire cup of water! I went on to make Miso soup following Just One Cookbook's recipe. It came out really salty, so I think maybe that was the fault of too much miso? I'll keep practicing! Thanks for the video and recipe!
I've come to similar results and am rather perplexed about it since I don't remember ever tasting miso soup this salty. The weight ratio of the water to kombu seems all over the place. Here Nami has around a 50/1 water/kombu ratio. Shizuo Tsuji's cookbook has about a 35/1 ratio. And another video I saw on youtube went all the way up to a 150/1 ratio. The water/bonito seems pretty consistent with all the recipes I've seen at around 30-35/1 ratio, and so is the water/miso paste at around 9-10/1. I'm wondering if the salt content of different ingredient brands might have something to do with it. Especially the miso paste, the skirakiku shiro-miso (japan imported) paste I used had a whopping 900mg per tablespoon sodium content.
For future video watchers: To make it less salty, rehydrate the seaweed in a separate bowl, as suggested in the guide to "lower sodium intake". BIG difference.
Very interesting.
This recipe for dashi stock is awesome! ^^
Use the dashi powder as seasoning for steaks. Don't need much half a teaspoon, mixed with salt and pepper for a large steak (about a pound) makes wonders. Thank me later.
Great
I love your channel very much nami you're my best
Thank you!!!
Namiko さん~ what can I do with the 昆布 after? Can I still eat it? Or should I just throw it away...? Thank you!!
People definitely eat it! It comes in bags already shredded, it's a vegetable. I've just put it in the soup (at the end, just before serving). It depends on how much you like sea vegetables, which are definitely different from land vegetables. Even though I'm from Florida and live in Florida I'm not crazy about the SEA... and the idea of trying to make your breakfast remind you of a day at the beach is novel to me. It actually does! The Kombu stock that is. It comes out smelling like the ocean. I was raised on Grandma's chicken soup, with garlic and onions and vegetables in there, I guess it smells like life on a farm?
Super helpful!!!!
ありがとうございますなみこ先生
If I used konbu and bonito flake, what should I do after I used it? Just throw it away or?
how about the leftover bonito flakes? it seems like a waste if i just throw it out, is there any way to use the boiled bonito flakes?
+Namiko Chen (Just One Cookbook) Thank you!
I was wondering the same thing too.
Me too
I see this "Thank you!" but is it in response to a recommendation that was deleted? I'd love to know what to do with the boiled bonito flakes!
Furikake (rice seasoning)
what to do with the bonito flakes after?
Hihi..just wanna say i love your recipes as they are easy to follow and delish! Looking forward to more yummilicious recipes from u! ;)
I can never find Bonito flakes at my local Asian market :( I'll try looking for the powder or package!
In the US you can buy different size bags, up to a pound or half kilo online, it's cheap! People make a big deal of this, but there's a lot in that sack and it only takes a minute to make the stock, it's practically instant anyway! Also Dashi No Moto powder comes in big restaurant packages, up to a kilo and is very cheap and good. A lot of restaurants use it. A hint is to put the powder at the very end if you want that delicious smell. Or if you're cooking something IN Dashi, save a little to put at the very end. I have both at home, and don't feel disappointed with the powder, but it's not as fragrant as making it yourself. It' s NOTHING like the difference between instant coffee and proper coffee.
Hi! I need your opinion. I just want to know what is the best way for you to make dashi?
+Namiko-chan, i love your Japanese recipe, which helps in making them with ease. Can you share the recipe for "fukujinzuke - red pickles for curry dish.. Really appreciate it^^
Dear Nami, Can I reuse the bonita flakes? Thank you, Karen
People make a secondary stock out of the stuff in the strainer. It still has some taste in it. I don't have any directions, but it's not hard. You can put everything in a pot with more water, and maybe boil it this time? I forgot. Basically something you use to cook things in, not as delicious as the primary stock we see here. People combine the primary and secondary Dashi, which doesn't make sense to me, why not just go for a higher extraction the first time? But I'm not Japanese, and probably don't have any idea what good Japanese food tastes like! Also there's a little side dish you can make out of the cooked bonito flakes, cooked in soy sauce and sugar or something? I think it's on Tabi Eats. Those flakes never get soft! That fish has been dead for a long time.
Hi, I got a cookbook of Japanese cuisine and it describes a methode of making dashi using kombu and shiitake mushroom. Is this also common in Japan?
I wrote a post about the common dashi in Japan. www.justonecookbook.com/how_to/how-to-make-dashi-jiru/ Hope this is helpful. :)
Dashi is good ;)
Thanks for the recipe,but there´s something I´d like to ask: about the traditional makig dashi, I´ve searched a lot on youtube, some recipes say to soak konbu over night (like yours) but some say shouldn´t and just soak them about 30m-1hr, so I´m kinda confused. And one more thing, with this recipe then what is the quantity of the final dashi? I mean, how many "ml" or "cup"? (sr for my bad english)
Wow, thanks a lot for your answer, that's really detail ^_^
Can I skip kombu or it must?
Your written recipe calls for 10g of Kombu and 10g of bonito flakes for every 4 cups of water, differently from your video, which calls for 20g of Kombu and 30g of bonito flakes for every 4 cups of water. Which one is it?
You can do it either way, depending on your preferences. More Kombu and Bonito provide a stronger taste of Dashi.
hi can i use kombu dash with bonito in shoyu ramen with chicken broth? some people combine dashi with chickem or pork broth for shoyu ramen.but bonito smells so strong dont know if it will ruin the soup
Sure you can do that! :)
yum you should make kagaare
+Namiko Chen (Just One Cookbook) the Japanese one I saw it in an anime lol
Was it shokugeki no soma
+ceezthemexican yes
Are there different types of dashi?
How can you use the bonito flakes after making the dashi?
There's a recipe for a little side dish, you can cook the wet flakes in soy sauce and stuff. It's pretty much just wet sawdust at this point you know? The delicious flavor enhancers and all have gone into solution and are in the soup! It might as well be wet paper. See Tabi Eats channel.
Watching this so i can use it for chazuke and summon atsushi
i use 1 tbsp of dashi powder
to 2 cups of water :D
Can I use nori instead of dried kelp?
Nori has a strong flavor of its own. People make nori soup! It's a little alien to western tastes but pretty good I think. You can buy nori in big cakes that's much cheaper than the papery sheets. BUT I use those sheets when they are getting old or damp.... You get a purple soup that might have some egg in it, so purple and yellow, with a strong seaweed smell. It just takes a minute to make if you have stock powder.
What ml in 3 cups?
Can I substitute a package of dried roasted seaweed instead of the kombu? I have the bonito flakes, but I can't seem to find the kombu...
My dashi powder is 8g per packet, how many tsp is that?
Not very many! Maybe ONE?
思ったより簡単だ。ありがとうございます！(*^^*)
+Namiko Chen (Just One Cookbook) 分かってるよ！最善を尽くします！ありがとう！(^-^)
How long can I keep the home-made dashi in room temperature?
+Ken Green I recommend to save in fridge - at room temp, maybe 12-24 hours depends on your climate (hopefully cool place)
It can spoil! Maybe one day if you keep the pot covered. It gets fermented and bubbly.
Which of the 3 method is best for baby?
Homemade, not powder or packet. :)
Thank you for ur reply specialy for making this video im a foreigner here in japan and this helps me a lot
I'm happy to hear that. :) Thank you for following! xo
Nami- swan!!!!
Hahhaha
What if we don't have any versions of Dashi? What can we substitute it with?
you can use other chicken/veggie stock, but it will never be dashi.
You can buy the powder seasoning online, a small package (100g or 200g) is a LOT and will last a long time! There are a lot of other soup powders, all the same kind of thing and all cheaper, but all entirely different flavors. You can buy mushroom stock powder pretty easily, beef and pork flavors, vegetable flavors.... some are seasoned and have garlic in them... it's not really a substitute
Hi! May I know how much dashi powder is in that small packet?What I have is a really big bag of dashi powder. So how much do I need for half the amount of the dashi broth you made?I hope to hear from you soon! Thank you!
1 packet is 9 grams (www.justonecookbook.com/how-to-make-dashi-3-ways/)
thanks, i came to see this answer. my "packet" is something like 50g.
hmmm...
I just took a look at my Kombu pack and it has a California cancer warning. The ingredients in the packet just say Kombu. There are no added chemicals. So is Kombu not good for regular use, or is it just California paranoia?
+Namiko Chen (Just One Cookbook) I made it anyway. Figured that so many years of Japanese cuisine can't be wrong. Thanks. I need to try the dashi packets. I've only seen the powder. Will look for the packets next time I go shopping.
In Germany there are also warnings on seeweed packages not to eat to much of this stuff because of the high iodine content. It says top much iodine could harm your thyriod because western people are not used to that much iodine. On nori packages it is writen you should not eat more than one nori sheed per day. But this is only a rough guidline because the iodine contents of seeweed alters significantly between one seeweed package and another, even between seeweed of the same kind.
No salt at all?
It's just stock! Salt (and soy sauce and other things) go in the recipe. If you want to drink the dashi soup by itself it is better with salt, maybe a little msg, scallions on top. It's really delicious and I think very low calories.
Hello . What about dashi for vegetarians?
It will be Kombu Dashi or Shiitake Dashi: www.justonecookbook.com/how-to-make-kombu-dashi-vegetarian-dashi/ and www.justonecookbook.com/shiitake-dashi/
Can someone help this is the first time I tried to make dashi, I only have the powder one available, but for some reason there some granules that I see swimming around at the bottom what does that mean? not enough water? even though i followed the instructions or does powder dashi really leaves some granules at the bottom?
Probably leftover granules - does heating up the water helped? It can be kombu that creates the slimy texture (not a good word, but I don't know how to describe).
the texture if we're talking about the water its not slimy if the granules not smily but sandy, i tried heating it same result but for some reason i started out with 1.2L of water even before heating it the second time and ended up with only 800ml to 700ml of water i know heating water would cause some to evaporate but losing 300+ml from evaporation is this normal, so i thought the reason there might be some granules at the bottom might be from lack of water, also what color does powder dashi look like when cooked mine looked cloudy yellow not like the ones i see in other vids the are clear or yellow
You could add more but you also lose the strong dashi flavor as well... so if I were you, I may not worry too much about the texture at the bottom. The flavor of dashi loses quickly after adding dashi powder and heating up the dashi broth.... which is common when you use dashi powder. It's supposed to be a quick method, so we can't get the best result from the powder, but it's very convenient when you don't have much time. :)
Hello there! I am wondering if there is an vegetarian alternative to dashi? Is the water from the boiled konbu enough? I've always made miso soup without dashi and it tastes pretty "empty" :(
+kragthang thank you for your reply! Hmm shiitake sounds good. I'll give it a try :)
+Namiko Chen (Just One Cookbook) thank you for your reply! I'll try the recipe soon :D
+kragthang can I use shitake in takoyaki?
Adhi S, The vegan/vegetarian dashi you're looking for is either kombu dashi, shiitake dashi, or a combination of Kombu and shiitake mushrooms.
If I eat japanese food, speak japanese language, marry a japanese girl, will it make me a japanese?
search for "frank weeaboos" and watch the first video
intended joke went wrong.
***** I can be a unicorn if I want to
Why do you want to be Japanese...they are humans just like everyone else. It's sad you want to be made into a japanese instead of saying "I accept the culture into my life as my own" since Japanese is a culture...
はい