How to Make Dashi (The Ultimate Dashi Guide) (Recipe) だしの種類と作り方 (レシピ)
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- Опубліковано 2 тра 2019
- This is the ultimate guide to Dashi, Japanese soup stock. You’ll learn about the different types of dashi, the ingredients, and how each stock is used in Japanese cooking.
The Ultimate Dashi Guide & Written Recipes ▶ bit.ly/UltimateDashiGuide
The Japanese soup stock is typically made from:
- Kombu (dried kelp)*
- Katsuobushi (dried bonito flakes)
- Iriko or niboshi (dried anchovies/sardines)
- Shiitake (dried shiitake mushrooms)*
- OR a combination of all above or two (such as kombu + katsuobushi)
*vegetarian and vegan
Please read the blog post (link above) to learn about each type of dashi.
#dashi #japanesefood #justonecookbook
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How to Make Dashi (The Ultimate Dashi Guide) (Recipe) だしの種類と作り方 (レシピ) - Навчання та стиль
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
love that a lot of the ingredients can be used after to make another dish! So wonderful
Thank you so much for sharing the detailed information on different types of dashi & the ingredients on yr blog. Its so useful, thanks!
I love how you tell us what we can do after using the ingredients like kelp and bonito flakes
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 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.
The best video I have seen creating all the delicious forms of dashi. Great job!
Thank you for your kind feedback! We appreciate it!
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!
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.
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!
Fantastic tutorial! Thank you very much 🌸
A master class on dashi, THAK YOU!!!!
I love the bonus of japanese learning words. Thank you
Thank you so much for these very clear instructions on making dashi broth. Much appreciated! :)
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!
Thanks for sharing 😍
Thank you for showing how to make Iriko Dashi!
Thank you for teaching the different ingredients we can use to make dashi.
Thank you for teaching...
Love your videos. This was very helpful
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. :)
Thank you very much for the various options to prepare ‘Dashi’ 👍
Thank you Nami!!! I love everything you make. 💕💖🌷
Thank you!
This is super fantastic. Awesome video@@
Thank you so much for this video !
Your videos are always inspirational! Domo Arigato!!!!
love your channel and your recipes really helps me to cook japanese food
This is so easy! Love it!!!!
Wow it is amazing, so i will learn thanks
Thank you …. Very good, clear and simple!
Thanks for the recipe. :)
Thank you for this video❤️
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.
Beautiful!
This is what I needed, thank you!
You are very welcome!
You're the best!!!
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!😃
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
Thanks for clear instruction and explanation on the website
the most useful video about dashi to me, thanks a lot
Lovely! Thanks Nami 👨🍳🙌 I spend way too much money on kombu 😅
You know what you are doing! 😆❤️😘
Thank you thank you thank you!!!!!
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 totally enjoyed it❤️ Thank you 🙏🏻
Thank you so much!
I love your Japanese recepies 👍🙌❤️
thank you for sharing lovely
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
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
Happy New Year! I just made komu dashi for my new years soup, thank you!
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. :)
Glad to have found your channel
Great info
Well done. Answers several questions I had
Very informative.
Well done
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!
Shiitaki mushroom dashi is my favourite...video makes it so easy ...
This is so useful!!! Thank you!
Thank you so much for watching!
Thank you so much
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
Thanks for the recipe. Very nice one😊
Thank you so much!!
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 🙌💓🙏
how nice to expanc my cooking knowledge
Really nice video, not much time but really useful and complete. 😘😍👏🏼❤️
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! ❤️
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.
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
Thank you :)
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
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
Very useful
Very easy to understand!! Thank you so much!! Ma Ta Ne :-)
Great I 💕 it
Thank you! :)
Awase dashi is the new love of my life
Love it ...😍
Thank you!
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!
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 for show how easy to make main ingredian.
^^
Thank YOU for watching! xoxo
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.
Matsutake dashi must bee good 🤤🤤🤤👏👏
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!
Great
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!
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 😂)
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
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/
I might have to try a mix of the shitake and bonito flakes.
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?
you da best
Thanks for this video. Do you have a video making ramen with a kombu and katsoubushi dashi?
Great video Nami! Easy to follow and the cinematography is so beautiful 😍 And I love your hoodie! It looks so cozy!
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.
Nice video. Clear and simple instructions to follow. Which dashi is usually used in making the cold soba dipping sauce?
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!
Thank you for offering a vegan choice.
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?
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 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.
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... :)