How to make vegetarian dashi/stock recipe - Authentic Japanese technique - 昆布だし
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- Опубліковано 2 жов 2024
- Cooking with Chef Dai channel
/ @cookingwithchefdai
How to make vegetarian dashi/stock recipe - Authentic Japanese technique - 昆布だし
Ingredients:
Kombu / dried kelp x 10g
Dehydrated shitake mushrooms x 4
Water x 1.5 litres
This particular dashi stock is perfect for vegans and can be used as a base for numerous Japanese dishes including miso soup, noodle broths and simmering dishes. Further recipe videos will be posted on this channel soon!!!
This dashi stock is packed with umami. Although subtle in taste, its very deep in flavour.
Thank you so much for watching!!!!
I'm really glad to see some vegetarian/vegan dashi stock!!! I'll definitely use this recipe. Thank you so much for making this video!
🌟
That skum was a lot more intense than I was expecting!!! Thanks so much for this recipe.
you tasted the skum?
ありがとうございます！As a vegan it is really nice to know how to make fishless dashi!
Thank you so very much. I’ll be soaking my kombu and shiitake tonight. Mahalo!🌸
I've seen other recipes for your vegan Dashie sauces however one young lady I just saw before I ran across your video she did not go into the detail of how to take this like you said the scum off the top which I'm very familiar with like when I make stewed oxtails it's important to take that scum off the top etcetera but thank you so much I'm using your recipe I love Asian cuisine I I find it not only healthier however full of flavor light and feeling all at the same time I'm really trying to watch what I eat I've never been a meat eater I don't eat Crustaceans I've never eaten pork so for me Asian cooking is the place for me to be healthy not all the sugars in heavy dose I can't tolerate that I love Asian cuisine so thank you so much for sharing.......... I would like a recipe for the red bean paste the very smooth one I seen Raina she's an Asian UA-camr she does a lot of food competitions and she loves these red bean paste pastries that looks so tasty she had around 1 and it wasn't like the chewy doughy and then she had the one that shaped like the fish OMG I would love to try the round one that she had and what didn't look real do it look more I want to say kind of a little cake but just a little pull it wasn't heavy however thank you so much for sharing I'm looking all over the UA-cam trying to find a good recipe for that red bean paste dough Thx again for sharing Continue To Stay Safe Healthy Strong and Happy Many Blessings and Much Love-n-Peace 💜☮️💯😇🙏🏾💙❣️
I cannot find your video on what to do with the used kombu - is anyone able to point me to it please? Thank you
I can't find it either.
Thank you for posting. This is what I've been looking for. Well, I took my family for school field trip at Ajinomoto Factory here in Kawasaki. I've been wanting to make a ton of dilicious healthy dish naturally! 今日の指導ありがとう。
Can you please share the link to your video about how to use kombu after making dashi? Arigatou gozaimasu 🙏🏻
JEEROFUKU You can use it in kimchi.. also it’s edible so cut it smaller and put it in a miso tofu soup for an example.
Sooo Aku from Samurai Jack means scum... Seems legit :)
I just got some dried kombu and shiitakes so I'm going to make this immediately. Thank you!
Hiya! I love this recipe! I was just wondering how many servings this makes?
I need to be able to make enough for a 2 person serving, as I have a cooking exam soon and I plan to make this so I can use it in Sumashijiru :)
Hi. Is it a must to leave the kombu and the mushrooms soaking in the water in the fridge?
Thank you so much for making this video I am allergic to seafood but love Japanese food so it’s always hard to find recipes that don’t use fish so having videos like this are so helpful
2:26 or a very fine pair of stockings- ofc a ashed one you havent worn ;)
its what my grandma uses for making marmalade
Thank you so much for sharing this vegetarian/vegan version.
Hi, this is my first time watching yr video. I just bought japanese kelp last night. The shopkeeper asked me to boil it wt pork for 2 hrs. Will it change the taste cos i saw you boiling only for 3 mins. Pls advise.
you shouldn't boil kombu. it leaves a strange taste in the stock
love your accent 😀
I've heard you should squeeze the shiitake mushrooms after soaking if using for Dashi you agree with this? Just curious thank you!
Yes. Definitely . They absorb whatever liquid you soak them in.
Hi chef dai, if we make a big pot of dashi stock. How long could we keep it in refrigerator?
Can i add some ginger?
Una vez en mar del plata hubo un temporal,aparecieron muchas algas en la playa,por logica son comestibles? Ó puede haber algas dañinas para el humano?.Gracias
How you do miso soup with vegetarian dashi? What we do with shitakes? Thanks for your recipes!
Mahalo Chef, I used your Dashi recipe and I am enjoying cooking my quinoa with. However how long will the cooked kombu last in the refrigerator and how else can I prepare the cooked kombu?🙏🏽🌸
Hi, do you know when the cooked kombu Dashi will last in the fridge?
Dai went from being a hero into a chef. . .
I love watching you cook, it is so relaxing.
I have seen at least 3 dozen stock making videos, and in almost all of them it is recommended that one remove the scum from the top. Can you please tell me:
1. The reason for doing so?
2. What is the scum made up of?
3. What are the differences in flavour and/or aroma of a skimmed stock versus an unskimmed stock?
Taste it and then you'll realize why you should remove it.
You can watch a ton of videos, but if you don't experiment you won't learn from experience.
@@readysetsleep this reply made me lol.
@@sweetadversity I recently learned the term "askhole" and the original post is a fine example.
An askhole is basically a person who asks for your opinion or advice, yet never uses your advice and does the opposite of what you said to do. Askholes sometimes ask questions for the sake of asking questions or making conversation. They zone out when you supply an answer, and they always end up doing their own thing.
You never made a video on what to do with the kelp afterwards
It tastes quite nice fried with soy sauce and sesame oil, as a suggestion.
Wow! This is incredible. So glad I found your video. Thank you!
Wish me luck with my first dashi :)
Using paper towels. Some of them have chemicals that you don't want to eat.. so be careful. If they are scented or extremely soft, do not use. Buy the cheapest off brand, or better yet, use unbleached coffee filters.
This japanese chef is so english that my teeth start shifting
Do you squeeze your shitakis before you take them out?
Hi there! how long can this stock keep? do you recommend making big batches and freezing in portioned ziplock bags?
I would not recommend freezing dashi. I would say that if you allow it to cool without covering i.e. limit condensation and water contamination, and then refrigerated it, it should last for around 3 days. If unsure, after 2 days, bring the dashi back to the boil then it should last a little longer. But I would just make a smaller batch to begin with......
How do we use the remain of konbu after used in dashi?
Thank you! You should consider not using aluminium cookware though. It is not very healthy
would u make any kind of shabu shabu soup like a collagen, tom yam and konbu?
Ah!! I’m going crazy here! There’s vegetarian dashi?😌🧡
How long do you keep the kombu on the heat?
How long can you store this in fridge or freezer if i wanted to bulk make it for multiple recipes? I'm so excited to try it
Looks like its being filtered through toilet paper wtf?
Do I throw away the kelp or Konbu after boiling for one hour
With truffle
thank you for sharing - it so simple to follow
Is it normal that the shiitake mushrooms give off a very pungent smell, almost garbage-like, after soaking?
Thank you, that made me subscribe
So which video goes over what to do with the konbu?
Can you you show us some Konjac recipes please
Excellent video, thank you Chef Dai.
So pleased I found your channel 😀
Could you use this for gyudon? I cannot find bonito flakes in our area.
Do you have to wipe the white things from kombu first?
What is the salt content? Can this be used in place of salt? Thank you.
Hi Chef Dai, can you clarify if we should boil the seaweed just exactly 3 minutes? What will happen to the stock if we over-boil it? Thank you
tt m You can simmer it for longer, but don't boil it as it will turn bitter.
HiHi Chef Ikeda, good to see you here. So miss London and your restaurant.
Ahhh, thanks so much. Please come back when we reopen again 🙏
Hey Dai, thank you very much for your awesome work, i am really enjoying your videos. I want to ask you, If you could add a Tutorial on how to make mentsuyu (vegan and normal). I am totally addicted to soba and i prefer to them cold. In shops here you can not get mentsuyu without bonito, and i would Love to Share that awesome dish with my girlfriend who is a vegetarian. If you have a link to some online recipe, and you do not have time for a video than it would ne awesome If you could share it. All the best from munich :D
I've made mentsuyu combining soy sauce and dashi. I used granulated dashi and added some water.
👍
Not boiling the mushrooms?
Thank You 💖💖💖
Is it recommended to prefer fresh shiitake mushrooms over dried ones?
chris82117-channel Only dried shiitake mushrooms will work in this recipe.
One punch man ?
I would NOT USE PAPER TOWEL to strain just because they have chemicals in them to bind the paper towel together and especially with HOT BROTH that releases those chemicals in the broth your removing “impurities” from.. kinda counterintuitive. I’d rather leave the so-called impurities in the broth or just strain with a very fine mesh strainer
would it be bad to just boil it without soaking it overnight?
I've tried that, I think it just isn't as concentrated.
Can the stock be frozen and defrosted when required?
I suppose I'm a bit late for this, but yeah you should have no problem freezing and reusing it. Just be somewhat careful to not freeze it too often or for too long, as it may create some unintended flavors! And not the tasty kind, either
this is great! will try at home :) some questions:
1) how come you pass the stock through a towel or muslin cloth? I didn't see any "impurities" floating in the soup - are they usually visible?
2) what do you do with the leftover kombu? I didn't find your video with information :)
3) what kind of dishes, besides miso soup, can you commonly make with this dashi?
antonia kuyumji 3) I am making a Japanese dish called Okonomiyaki, which calls for dashi.
If you are worried about cooking food without impurities, I certainly would not be making soup stock in an aluminum pot.
great recipe!
+nial Thank you!!!!
Do they sell any of the dashi stock powder without MSG?
whats the point of de-scumming the stock if your going to sift it anyway?
I was thinking the same thing
That combo wont taste anything like dashi though. Dried shitake do not taste anything remotely close to katsuobushi.
It’s titled vegetarian 🌱
@@zohan2521 this is more "Vegan" than vegetarian. A vegetarian would just omit the dashi from a recipe if required. A vegan would try to replicate it (and fail horribly)
@@nikushim6665 Except this is a legit form of dashi. Using shiitake for a vegeterian/vegan dashi is not uncommon.