Beautiful, spot on, tutorial for dashi. I’ve eaten a lot of Japanese food in my almost 30 years living in Japan, and this channel is a great source for anyone wanting to “cook Japanese”. Dashi is fundamental. Try them all.
どうもありがとう！ 30 years! I haven't been here in the US for 30 years yet. WOW that's a long time! Thank you so much for your kind feedback. I appreciate it very much.
@@kianamojica3959 you can use any prepackaged dashi which. some times i use here in Japan or you can use any bonito flakes with dried sardines or kelp or bonito flakes alone perhaps for udon Udon is so oishiii!
Just One Cookbook is there a way to make your own dashi powder (since some recipes I’ve seen use the powder to season) or would I be better off just buying a pre made powder. I’ve made the stock before so I have all of the ingredients. But I was curious if I could ground them or if they have a different process of making the powder. Thank you
@@justonecookbook I have Katsuo dashi powder and i Have Kombu Leaves. Can i make Awase Dashi by combining the two ? Like preparing a Kombu dashi and adding the Katsuo powder after? Thanks in advance
I'm so glad to know the details! My last Shabu-Shabu had a bad water-to-kombu ratio and the ingredients came out bland. The next set will be in your name, Nami!
Thank you for posting this! I do love making and eating Japanese food, however there are so many different ways to make it depending on where in Japan the food originates, so I really enjoy viewing all the different ways to make something simple like dashi, ponzu sauce, tare, teriyaki sauce, and the list goes on! By the way I love your channel, keep them coming!
Thank you so much!! now I can make my own dashi from scratch. I like kelp and fish flake. my favourite and I'm going to make Udon with my lovely donabe
thank you for sharing. i like dashi (shrimp) but i like bonito too. the directions weren't specific. i could have read more and figured it out but i'm old and don't have patience. anyway, you used 2 cups and that work. i now enjoy dashi on cold nights and making egg omelet with ground pork. thanks again.
Thank you Nami for this video, I have never tried making home made Dashi, I always have used the powder. I think I need to be a little bold and try making some of the home made recipes. I love your channel because I love Japanese food so much, and I have learned so much, including the Japanese word at the end, thank you again.
Thank you so much! I had no idea being that I’m vegan that I’ve probably been eating many things that aren’t in yet when I go to restaurants because I didn’t realize or think about the different stocks that may be being used… Thanks to you, now I know, and I can also make delicious Japanese dishes at home 🙌💓🙏
I have to say, both your blog and your UA-cam channel are absolutely wonderful sources of information and inspiration. The combination of easily understandable directions, fantastic looking pictures/videos and optional in-depth information on the background and possible areas of use.. Everything ties together to create a tasteful experience that is also easy to navigate in order to find just what I want. This is something that will prove immensely helpful to me in my efforts to improve my skills. Thank you😊
I'm doing this because I'm stuck in quarantine and this sounds great. My family loved making this but they stopped doing it after 2 generations so I might bring it back.
I’m glad I found your channel! We just recently visited Osaka and Kyoto and fell in love with some foods we ate. Now, I can check your channel and get this recipes. Arigato!
Hiii! I'd say 3-4 days for best flavor, but if you keep well (not changing temperature too often by opening fridge door so often etc), 5-7 days possible. And you can freeze up to 2-3 weeks (4 weeks, sure.. but flavor won't be as good). :)
THAAAAANK YOU!!! Im thinking on making a Dashi that combines kombu and niboshi, dried shitake is a bit expensive and I simply cannot find katsuboshi where I live. One day I'll make my own katsuboshi and try it
I wanted to make miso soup for the first time, and realised I need to make an awase dashi to do that. Thank you so much!... You have made it look so easy!😃
Dashi is essential! I've tried different kombu and katsuobushi and gotten different results. I need to start adding iriko(niboshi) to my blend for what I hear is a full umami depth.
That's very true. Have fun experimenting! FYI, if anyone is interested, I shared different types of kombu in my another post: www.justonecookbook.com/kombu/
Hi Nami, thank you very much for such a clear and simple guide to making 1st dashi. I still need to follow up with more for what to do with the rest of the soaked ingredients, especially the kombu and katsuobushi, so more to do for me. Greetings from Singapore.
Thank you so much for the different options on this soup base. Its great to have choices that aren't from fish as well as the common method described. :)
I just LOVE your website, discovered it a few days ago and I've already made Teriyaki salmon and Chashu I wanted to know how to correctly make Awase Dashi to make some Ramen tomorrow, btw the Chashu look so good 🤤 Thanks a lot for making those very well detailed recipes and videos, I'm not really a good cook by love to cook and share what I make With your really well made website full of good tips it seems so simple and it is, thank you so much
Recap for awase dashi konbu dashi: 1l water 10g konbu, slotted Cold brew: Place konbu in water. Let steep for 2-3 hours (summer) or 4-5 hours (winter) Remove konbu Hot brew: Place konbu in water. Let sit for a couple hours, if possible. Bring close to boil on medium-low heat. (~10 min). Skim foam off. Remove konbu just before it boils and turn off heat. awase dashi: 10g katsuobushi Place katsuobushi in kanbu dashi. Bring to boil. Simmer for 30 seconds, then remove heat. Let sit for 10 minutes, then remove katsuobushi.
Hello ma’am thank you for sharing your recipe on making different Dashi! I’m planning to make my home made gyudon which one should I use as my Dashi? Arigatou Gozaimasu!
Thanks for the great informative video! May i check with you please, after we soak konbu for a few hours, do we want to use the liquid that was soaking the konbu? Or just use the rehydrated konbu with fresh water to boil?
Thank you, I think I will try the Kombi tomorrow but only if I find kombu in my local store. I really want to try the only kombu one too but it would take some time until I can get my hands on that stuff (if it isn't in the stores nearby, who knows 😂)
I remember having a very good japanese miso soup called satoimo awase soup or something like that. They said something about using young potato. Not sure how i could make something like that again since those guys closed their restaurant.
Hi! Your dashi stock recipes are very informative! I want to ask if the Awase Dashi and Shiitake Dashi can be combined to improve the flavor? I tried the Awase Dashi I made at home for my Japanese dishes but it seems like there's something missing. Your suggestions are welcome. Arigatō gozaimasu!
I just started watching your channel I am already a subscriber. The first option of shiitake dashi is the portion for one person? Thank you very much for your recipes.
Thank you! My hope is that dashi becomes more common ingredient in the world (by sharing contents on internet) and there will be more demand. We have to start somewhere... :)
Beautiful, spot on, tutorial for dashi. I’ve eaten a lot of Japanese food in my almost 30 years living in Japan, and this channel is a great source for anyone wanting to “cook Japanese”.
Dashi is fundamental. Try them all.
どうもありがとう！ 30 years! I haven't been here in the US for 30 years yet. WOW that's a long time! Thank you so much for your kind feedback. I appreciate it very much.
Yes it the best no man duck you thi du bee. Like fiyie you daom
I love how you tell us what we can do after using the ingredients like kelp and bonito flakes
i cant believe you just posted this because literally 10 minutes ago I was thinking of how to make a good dashi broth.....
That's so cool! Please read and get the recipe from the website. Dashi makes a big difference in Japanese cooking. Hope you enjoy, Kiana!
@@justonecookbook which dashi would you suggest for an udon dish?
@@kianamojica3959 you can use any prepackaged dashi which. some times i use here in Japan or you can use any bonito flakes with dried sardines or kelp or bonito flakes alone perhaps for udon Udon is so oishiii!
Just One Cookbook is there a way to make your own dashi powder (since some recipes I’ve seen use the powder to season) or would I be better off just buying a pre made powder. I’ve made the stock before so I have all of the ingredients. But I was curious if I could ground them or if they have a different process of making the powder. Thank you
@@justonecookbook I have Katsuo dashi powder and i Have Kombu Leaves. Can i make Awase Dashi by combining the two ? Like preparing a Kombu dashi and adding the Katsuo powder after? Thanks in advance
I'm so glad to know the details! My last Shabu-Shabu had a bad water-to-kombu ratio and the ingredients came out bland. The next set will be in your name, Nami!
The best video I have seen creating all the delicious forms of dashi. Great job!
Thank you for your kind feedback! We appreciate it!
Thank you for posting this! I do love making and eating Japanese food, however there are so many different ways to make it depending on where in Japan the food originates, so I really enjoy viewing all the different ways to make something simple like dashi, ponzu sauce, tare, teriyaki sauce, and the list goes on! By the way I love your channel, keep them coming!
Thank you so much!! now I can make my own dashi from scratch. I like kelp and fish flake. my favourite and I'm going to make Udon with my lovely donabe
love that a lot of the ingredients can be used after to make another dish! So wonderful
thank you for sharing. i like dashi (shrimp) but i like bonito too. the directions weren't specific. i could have read more and figured it out but i'm old and don't have patience. anyway, you used 2 cups and that work. i now enjoy dashi on cold nights and making egg omelet with ground pork. thanks again.
Thank you Nami for this video, I have never tried making home made Dashi, I always have used the powder. I think I need to be a little bold and try making some of the home made recipes. I love your channel because I love Japanese food so much, and I have learned so much, including the Japanese word at the end, thank you again.
Thank you for teaching the different ingredients we can use to make dashi.
This is the best How To Make Dashi on UA-cam. Beautifully presented. So professional. Thank you very much!
Aww, thank you! 🥰
Thank you so much for sharing the detailed information on different types of dashi & the ingredients on yr blog. Its so useful, thanks!
Shiitaki mushroom dashi is my favourite...video makes it so easy ...
Thank you so much! I had no idea being that I’m vegan that I’ve probably been eating many things that aren’t in yet when I go to restaurants because I didn’t realize or think about the different stocks that may be being used… Thanks to you, now I know, and I can also make delicious Japanese dishes at home 🙌💓🙏
I have to say, both your blog and your UA-cam channel are absolutely wonderful sources of information and inspiration. The combination of easily understandable directions, fantastic looking pictures/videos and optional in-depth information on the background and possible areas of use.. Everything ties together to create a tasteful experience that is also easy to navigate in order to find just what I want. This is something that will prove immensely helpful to me in my efforts to improve my skills. Thank you😊
THANKYOU!!!!!! At last everything about authentic Japanese food in one place and your presentation is so simple and elegant , brilliant.
I'm doing this because I'm stuck in quarantine and this sounds great. My family loved making this but they stopped doing it after 2 generations so I might bring it back.
That's wonderful! ox
Lovely! Thanks Nami 👨🍳🙌 I spend way too much money on kombu 😅
You know what you are doing! 😆❤️😘
Thank you very much for the various options to prepare ‘Dashi’ 👍
Thank you for your channel! It1s easy to understand and fun to watch. I´m a half japanese, half portuguese who lives in Dublin. Nice to meetyou.
Thank you for showing how to make Iriko Dashi!
Oh gosh! I've been making dashi all along whenever I soak shiitakes to make Chinese dishes! This is THE ultimate guide! Guess what I'm making tonight!
The Shiitakes are calling my name. They are my favorite mushroom! Thanks for making this so simple to do! :)
Keep in mind dried shiitake mushrooms are much stronger in taste and fragrance ❤️
@@justonecookbook Can I use other type of mushroom besides shiitake?
So... option 2 is just rehydrating dried mushroom with more water?
mea too )
@@digivagrant yep, for less pungent taste I guess
Awase dashi is the new love of my life
Thank you …. Very good, clear and simple!
A master class on dashi, THAK YOU!!!!
Thank you for offering a vegan choice.
I have used your recipe to make Dashi and it is perfect! Thank you 🙏🏽 for sharing it.
I'm so happy to hear that. Thank you so much for your kind feedback!
Happy New Year! I just made komu dashi for my new years soup, thank you!
I’m glad I found your channel!
We just recently visited Osaka and Kyoto and fell in love with some foods we ate. Now, I can check your channel and get this recipes.
Arigato!
Nami-San, for how long can we store the dashi?? Or do we have to freeze them for later use?? Great video. Thank you.😍😍😍😍
Hiii! I'd say 3-4 days for best flavor, but if you keep well (not changing temperature too often by opening fridge door so often etc), 5-7 days possible. And you can freeze up to 2-3 weeks (4 weeks, sure.. but flavor won't be as good). :)
@@justonecookbook Okay. Arigatou, Nami- San!! 😋😋
THAAAAANK YOU!!! Im thinking on making a Dashi that combines kombu and niboshi, dried shitake is a bit expensive and I simply cannot find katsuboshi where I live.
One day I'll make my own katsuboshi and try it
such a great job making the dashi and making the video simple and clean. I just hope if you can post places to buy ingredients online. Thank you!
the most useful video about dashi to me, thanks a lot
Thanks for clear instruction and explanation on the website
Thank you so much for these very clear instructions on making dashi broth. Much appreciated! :)
I wanted to make miso soup for the first time, and realised I need to make an awase dashi to do that.
Thank you so much!... You have made it look so easy!😃
Dashi is essential! I've tried different kombu and katsuobushi and gotten different results. I need to start adding iriko(niboshi) to my blend for what I hear is a full umami depth.
That's very true. Have fun experimenting! FYI, if anyone is interested, I shared different types of kombu in my another post: www.justonecookbook.com/kombu/
Well done. Answers several questions I had
Great tutorial! I always use the powder one but this one is so much better! I have used kombu and anchovies but want to try the bonito flakes!
Yes have fun experimenting for different dishes! ❤️
Hi Nami, thank you very much for such a clear and simple guide to making 1st dashi. I still need to follow up with more for what to do with the rest of the soaked ingredients, especially the kombu and katsuobushi, so more to do for me.
Greetings from Singapore.
Thank you for this video Nami san! It is so helpful for foreigners like me who live in Japan!
You're very welcome! Hope you enjoy your stay in Japan and try different foods while you live there. :)
Thank you for teaching...
Thank you so much for the different options on this soup base. Its great to have choices that aren't from fish as well as the common method described. :)
Thank you so much for watching and for your kind feedback. :)
how nice to expanc my cooking knowledge
I just LOVE your website, discovered it a few days ago and I've already made Teriyaki salmon and Chashu
I wanted to know how to correctly make Awase Dashi to make some Ramen tomorrow, btw the Chashu look so good 🤤
Thanks a lot for making those very well detailed recipes and videos, I'm not really a good cook by love to cook and share what I make
With your really well made website full of good tips it seems so simple and it is, thank you so much
I love the bonus of japanese learning words. Thank you
love your channel and your recipes really helps me to cook japanese food
Really nice video, not much time but really useful and complete. 😘😍👏🏼❤️
Very informative.
Well done
was making notes, though this would help
Thank you so much for this video !
Wow it is amazing, so i will learn thanks
yes, now I can cook miso soup because dashi broth is one of the main ingredients.
Recap for awase dashi
konbu dashi:
1l water
10g konbu, slotted
Cold brew:
Place konbu in water. Let steep for 2-3 hours (summer) or 4-5 hours (winter)
Remove konbu
Hot brew:
Place konbu in water. Let sit for a couple hours, if possible. Bring close to boil on medium-low heat. (~10 min). Skim foam off. Remove konbu just before it boils and turn off heat.
awase dashi:
10g katsuobushi
Place katsuobushi in kanbu dashi. Bring to boil. Simmer for 30 seconds, then remove heat. Let sit for 10 minutes, then remove katsuobushi.
I might have to try a mix of the shitake and bonito flakes.
Your videos are always inspirational! Domo Arigato!!!!
Fantastic tutorial! Thank you very much 🌸
Thanks for putting these all together. I've made them all except iriko dashi. Something new to try! 😀
Definitely! Make miso soup. Nice flavor (and you will know it’s different slightly)
I love your Japanese recepies 👍🙌❤️
This is super fantastic. Awesome video@@
Nice video. Clear and simple instructions to follow. Which dashi is usually used in making the cold soba dipping sauce?
Glad to have found your channel
Great info
Thanks for sharing 😍
Thanks for this video. Do you have a video making ramen with a kombu and katsoubushi dashi?
thank you for sharing lovely
This is so easy! Love it!!!!
Matsutake dashi must bee good 🤤🤤🤤👏👏
Thanks for the recipe. :)
I totally enjoyed it❤️ Thank you 🙏🏻
Thank you so much!
Thank you thank you thank you!!!!!
Beautiful!
Hello ma’am thank you for sharing your recipe on making different Dashi! I’m planning to make my home made gyudon which one should I use as my Dashi? Arigatou Gozaimasu!
Love your videos. This was very helpful
Thanks for the recipe. Very nice one😊
Thank you so much!!
ありがとう！ Your video is perfect :) Please keep the good job!
どうもありがとう！ I'm glad to hear that. Thanks for watching! xoxo
This is what I needed, thank you!
You are very welcome!
Thanks for the great informative video! May i check with you please, after we soak konbu for a few hours, do we want to use the liquid that was soaking the konbu? Or just use the rehydrated konbu with fresh water to boil?
Thank you, I think I will try the Kombi tomorrow but only if I find kombu in my local store. I really want to try the only kombu one too but it would take some time until I can get my hands on that stuff (if it isn't in the stores nearby, who knows 😂)
Thank you so much
Thanks for the video! I want to use these dashi for cooking noodles. Do I still need to add salt sugar etc?
Yes, please refer my udon noodle or soba noodle soup recipe. :)
I remember having a very good japanese miso soup called satoimo awase soup or something like that. They said something about using young potato. Not sure how i could make something like that again since those guys closed their restaurant.
Thanks. I really want to try and make chanko nabe like the strong rikishi!!
Here is the recipe! www.justonecookbook.com/chanko-nabe-sumo-stew/ Enjoy!
Thank you for show how easy to make main ingredian.
^^
Thank YOU for watching! xoxo
You're the best!!!
Thank you very much! It would also be superb to have recipes for the leftover konbu!
I have 2 recipes with leftover Kombu on the blog. If you search Kombu on my blog I think you will find them. Homemade Furikake and simmered kombu.
Thanks for putting all this info in one video, narrating clearly, and filming wonderfully.
Hi Nami! Which dashi would you recommend to use in takoyaki? I am trying to perfect my takoyaki so any tips would be appreciated, thanks!
I like Awase Dashi in my Takoyaki. :)
Hajime mashite, thank you for teaching us, now I can make I own dashi, it’s so hard to find it here,....domo arigato guzaimashita
Thank you Nami!!! I love everything you make. 💕💖🌷
Thank you!
Hi! Your dashi stock recipes are very informative! I want to ask if the Awase Dashi and Shiitake Dashi can be combined to improve the flavor? I tried the Awase Dashi I made at home for my Japanese dishes but it seems like there's something missing.
Your suggestions are welcome. Arigatō gozaimasu!
Hi! Thank you very much for your video :D
However I have a question. Instead of dry shiitake mushroom, can I use the fresh one?
I just started watching your channel I am already a subscriber. The first option of shiitake dashi is the portion for one person? Thank you very much for your recipes.
Great video Nami San , thanks very much but unfortunately don't have the ingredients in my country.
Thank you! My hope is that dashi becomes more common ingredient in the world (by sharing contents on internet) and there will be more demand. We have to start somewhere... :)
Hi JOC! Thanks for the recipe! Just wondering if you use niban dashi or ichiban dashi for miso soup? Or is that a matter of preference?
Thank you
Very easy to understand!! Thank you so much!! Ma Ta Ne :-)
This is so useful!!! Thank you!
Thank you so much for watching!
can we also put these Katsuobushi flakes into the miso soup later ?