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.
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 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 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!
@@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 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!
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 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.
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.
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 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😊
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
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 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!😃
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
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/
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). :)
On the Kombu is it a personal thing but some say to soak 30 minutes up to 24hrs.some say don't strain because all the white stuff is the umami. And heat up to 60c or 75 c. What is your opinion on this. Can you reuse Kombu and Shiitake?
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
The best video I have seen creating all the delicious forms of dashi. Great job!
Thank you for your kind feedback! We appreciate it!
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
This is the best How To Make Dashi on UA-cam. Beautifully presented. So professional. Thank you very much!
Aww, thank you! 🥰
love that a lot of the ingredients can be used after to make another dish! So wonderful
Thank you very much for the various options to prepare ‘Dashi’ 👍
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 so much for sharing the detailed information on different types of dashi & the ingredients on yr blog. Its so useful, thanks!
Thank you for teaching the different ingredients we can use to make dashi.
Thank you for showing how to make Iriko 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.
Shiitaki mushroom dashi is my favourite...video makes it so easy ...
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
the most useful video about dashi to me, thanks a lot
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!
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 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!
Thanks for clear instruction and explanation on the website
Very informative.
Well done
Thank you …. Very good, clear and simple!
Well done. Answers several questions I had
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.
A master class on dashi, THAK YOU!!!!
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 so much for these very clear instructions on making dashi broth. Much appreciated! :)
Lovely! Thanks Nami 👨🍳🙌 I spend way too much money on kombu 😅
You know what you are doing! 😆❤️😘
THANKYOU!!!!!! At last everything about authentic Japanese food in one place and your presentation is so simple and elegant , brilliant.
Happy New Year! I just made komu dashi for my new years soup, thank you!
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!
Wow it is amazing, so i will learn thanks
Glad to have found your channel
Great info
I love the bonus of japanese learning words. 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.
That's wonderful! ox
I love your Japanese recepies 👍🙌❤️
Thanks for the recipe. :)
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.
love your channel and your recipes really helps me to cook japanese food
Thank you for teaching...
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. :)
Awase dashi is the new love of my life
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!
This is super fantastic. Awesome video@@
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. :)
Thanks for sharing 😍
Thank you so much for this video !
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😊
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
Your videos are always inspirational! Domo Arigato!!!!
how nice to expanc my cooking knowledge
Really nice video, not much time but really useful and complete. 😘😍👏🏼❤️
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!
Thanks for the recipe. Very nice one😊
Thank you so much!!
This is so easy! Love it!!!!
Love your videos. This was very helpful
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 🙌💓🙏
Thank you for offering a vegan choice.
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! ❤️
You're the best!!!
Thanks for this video. Do you have a video making ramen with a kombu and katsoubushi dashi?
I might have to try a mix of the shitake and bonito flakes.
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)
This is what I needed, thank you!
You are very welcome!
Beautiful!
how about if I combine all of it: Kombu, katsuobushi, iriko and shitake?
will it work? will it enhance the umami-ness?
thank you
I totally enjoyed it❤️ Thank you 🙏🏻
Thank you so much!
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!😃
one of the best videos I've watched, love your personality, your sweet smile, and to the point tips grrrrreat
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
Thank you thank you thank you!!!!!
Thanks for putting all this info in one video, narrating clearly, and filming wonderfully.
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/
yes, now I can cook miso soup because dashi broth is one of the main ingredients.
thank you for sharing lovely
Thank you so much
Thank you for show how easy to make main ingredian.
^^
Thank YOU for watching! xoxo
Very easy to understand!! Thank you so much!! Ma Ta Ne :-)
what can be made from kombu use (once used to make dashi)
Terimakasih (thanks)
Where did you purchase your strainer? 2:15
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.
Can you post how to cook miso soup? Please? Thank you
This is so useful!!! Thank you!
Thank you so much for watching!
Hi, is it possible to let it boil a bit longer if i want thier flavors to infuse more in the wate?
can we also put these Katsuobushi flakes into the miso soup later ?
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
Nice video. Clear and simple instructions to follow. Which dashi is usually used in making the cold soba dipping sauce?
Hi! On konbu dashi recipe, what did you do to water that was used to soak konbu for hours? One that's in the water jug.. Domou.
Thank you Nami!!! I love everything you make. 💕💖🌷
Thank you!
Thank you
What type of Dashi would be best for making Chanko-Nabe? (I’m not vegan or vegetarian btw).
I'm not sure if its the best but I personally prefer the Konbu dashi, but the others and Katsuobushi dashi are also good
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!! 😋😋
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!
What dishes can you make with the kombu?
On the Kombu is it a personal thing but some say to soak 30 minutes up to 24hrs.some say don't strain because all the white stuff is the umami. And heat up to 60c or 75 c. What is your opinion on this. Can you reuse Kombu and Shiitake?
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... :)
Very useful
what do you do with the leftover bonito flakes ?
This is a keepsake video. Thanks for the recipe Nami san. Hope you're enjoying your Golden Week.
Thank you! I live in San Francisco now. I miss Golden Week!
Awesome
Thank you!