The comparison is very valuable. Those todbits of information are make things so much more clear. This is the first video I have found that explained the ingredients and how to make dashi for both Korean and Japanese. Thanks so much!
never tried the premade stock, I alwaYS make is fresh. it does take longer but next time I am in time crunch I will try the stock and see how it taste.
Thank you for the comparison. However I think the cloudiness comes from usong hot tap water which tends to be cloudy in difference to cold tap water that has been heated. I would not use hot tap water at all for anything that is meant to be eaten because I have learned it can be unsafe. Not sure if it applies to all countries, but the fact that it is always clowdy tells me to stay away.
Just tried the instant dashi stock. I added soy sauce and mirin for a bit more flavor. I will try the homemade dashi when I find those items. Is dashi stock safe for folks w fish allergies? Thanks for the recipes.
I would check the ingredients on the label for store bought dashi powder. If you’re making it at home from scratch, I would leave out any ingredients that may cause an allergic reaction. Perhaps try making dashi from kombu and shiitake mushrooms as opposed to anchovies.
late to the party but can you go more on the store bought won? I'm trying to figure out is the fish the savor or salt, homemaide is allways they go to but im the le lazy, fyi nice job on the stock and pluse points for not eatting it ( if i make stock i eat that as it cooks)
Dried shiitake mushrooms and anchovies can be used to make different types of dashi stock. The dashi stock we made in this video only required the bonito flakes and kombu, which we later used to make udon noodle soup. We use dashi made from anchovies for Korean tofu soup or dashi stock made from anchovies and kombu for Korean beef radish soup.
I don’t really associate umami flavour with that fishy type of taste yet I’m assuming Bonito flakes and also the dried anchovies must leave it with a distinct fishy flavour, no?
The comparison is very valuable. Those todbits of information are make things so much more clear. This is the first video I have found that explained the ingredients and how to make dashi for both Korean and Japanese. Thanks so much!
Glad it was helpful!
Thanks for the recipe and comparing the two!
Our pleasure!
Thank you would definitely loved to make this soon for yoshinoya.
Love love love this. Thank you for sharing!!!
Often wondered what went into dashi.....
Interesting vid....
Will be back for more....👍
Glad you enjoyed!
I've been looking for a video like this tysm
never tried the premade stock, I alwaYS make is fresh. it does take longer but next time I am in time crunch I will try the stock and see how it taste.
This video gives out comparison which is great! Thumb up to your video!
Thank you! 🙂
Thank you for the comparison.
However I think the cloudiness comes from usong hot tap water which tends to be cloudy in difference to cold tap water that has been heated.
I would not use hot tap water at all for anything that is meant to be eaten because I have learned it can be unsafe. Not sure if it applies to all countries, but the fact that it is always clowdy tells me to stay away.
Hello brother you looks great and yummy food it’s make me feel hungry thanks for sharing happy evening 👏😊
Thanks for watching!
Oshi dashi noti gang!
Dashi was a great video, thanks for sharing!
Glad you enjoyed it!
Thank you!
It's similar to the way how we make the stock in Korea :)
Good to know! That’s probably one reason why we love both Japanese and Korean food!
I had bought bonito flakes today for stuff and came across a small bottle of the hondashi stock powder and didnt think I needed kombu too.
Just tried the instant dashi stock. I added soy sauce and mirin for a bit more flavor. I will try the homemade dashi when I find those items. Is dashi stock safe for folks w fish allergies? Thanks for the recipes.
I would check the ingredients on the label for store bought dashi powder. If you’re making it at home from scratch, I would leave out any ingredients that may cause an allergic reaction. Perhaps try making dashi from kombu and shiitake mushrooms as opposed to anchovies.
@@jasonandangie7730 Thanks a lot for the suggestions.
late to the party but can you go more on the store bought won? I'm trying to figure out is the fish the savor or salt, homemaide is allways they go to but im the le lazy, fyi nice job on the stock and pluse points for not eatting it ( if i make stock i eat that as it cooks)
This looks really good, I just hope I can find the ingredients where I live
We hope so too. They tend to be readily available in most Asian markets. We’ve found them at our local Korean and Chinese supermarkets
@@jasonandangie7730 I live in a small town, however, I do onow of an Asian market roughly 40 minutes away, I'll have to check there next time I go
Oishii Dashi
It’s cloudy cuz it’s tap water. Hot tap water too. The worst
I use the same brand hondashi
where I live is hard to get the ingredients
Any recommendation to make it taste more like homade dashi ?
what happened to the other two ingredients? shiitake and anchovies?
Dried shiitake mushrooms and anchovies can be used to make different types of dashi stock. The dashi stock we made in this video only required the bonito flakes and kombu, which we later used to make udon noodle soup. We use dashi made from anchovies for Korean tofu soup or dashi stock made from anchovies and kombu for Korean beef radish soup.
Why are you blushing
I don’t really associate umami flavour with that fishy type of taste yet I’m assuming Bonito flakes and also the dried anchovies must leave it with a distinct fishy flavour, no?
What about the shitake?
🙏🏾🙏🏾🙏🏾🙏🏾❤️❤️❤️