Konichiwa Ryusei-san! :) As others have commented, I have been discarding the used kombu. The next time when I make dashi from scratch I will follow your cooking instructions. You have made another interesting and informative video! Again I have learned something new. Domo arigato!!! :D
I really love the video! Do you know that I have been throwing away the kombu after I made the dashi as I tried to cut them into thin strips and they were still tough to eat.Now I know how to make them soft!! I have seen them being served at a restaurant,now I can make my own.Thank you Ryusei!!
I recently made dashi from kombu and katsuobushi, and used what was left of them to make a sort of furikake: Chop it up finely and slowly bake it dry in a pan, add some soy sauce in the process. (I had some chili paste I used as well to add some spice, perhaps use regular finely chopped chili if you want) Real easy and tastes great on lots of dishes as a topping.
You are an excellent teacher 👏
I’m very glad you said that!
I like your map of Japan because I like geography and it is good to know where the ingredients are growing.
Thank you very much! I like geography too. I keep making maps of Japan.
As per usual an amazing video Ryusei-San! I am always so happy when I watch your videos!
Thanks always! Your comment makes me happy too! Thank you very much!!
Konichiwa Ryusei-san! :)
As others have commented, I have been discarding the used kombu. The next time when I make dashi from scratch I will follow your cooking instructions. You have made another interesting and informative video! Again I have learned something new. Domo arigato!!! :D
Konichiwa! Yes, please try it. Thank you. I’ve started a new challenge. It’s a little bit tough but it’s very interesting for me too! Arigato :)!!
I really love the video! Do you know that I have been throwing away the kombu after I made the dashi as I tried to cut them into thin strips and they were still tough to eat.Now I know how to make them soft!! I have seen them being served at a restaurant,now I can make my own.Thank you Ryusei!!
Thank you so much! Yes, please try it. I often eat tsukudani in the morning!! I hope you’ll enjoy it😊!!
I recently made dashi from kombu and katsuobushi, and used what was left of them to make a sort of furikake: Chop it up finely and slowly bake it dry in a pan, add some soy sauce in the process. (I had some chili paste I used as well to add some spice, perhaps use regular finely chopped chili if you want)
Real easy and tastes great on lots of dishes as a topping.
Thank you for teaching me! It’s looks really delicious and I like spicy taste. Thank you!
Once again, it is a very interesting video, I learned a lot ! Thank you
Thank you! I’m very glad you enjoyed my video!
First !!!
Thank you!