How to make ★Dashi★ The Perfect Guide! 5 ways to make delicious and easy Dashi broth (EP 164)
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- Опубліковано 6 жов 2024
- Today I’m going to show you how to make Japanese Dashi.
Dashi is the most essential element of Japanese cooking. We can’t make any Japanese dishes without Dashi.
I’m going to show you the basics of Dashi making.
Full recipe:
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Thick bonito flakes
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nice. now i know how to make dashi.
thank you for your comprehensive guide.
Best video about Dashi! Thank you!
I love Dashi! It creates such a deep flavour and I started to use it even in non-Japanese dishes, for example my own version of Curry or in Risotto. Since Bonito-Flakes are really hard and expensive to get here in Germany (and I've never found the thick ones :( ) I'm making my Dashi always with dried anchovies and Kombu kelp - using Bonito flakes just for special occasions. But I'll try making the Shiitake Kombu one. Thank you so much for your videos!
I hope it's helpful! Let me know if you like dried shiitake Dashi. Actually, Dried shiitake and dried shrimp makes wonderful dashi! It's an advanced recipe. I will do it in the future!
Thank you! Your channel is very fun and helpful!
That's actually great! Now I know there's several alternatives for when I run out of some ingredient (I don't have asian shops close by)
thank you for including vegan methods!
That's by far the most comprehensive online resource I've found on dashi (been looking for a while!), thank you! Will give it a try soon!
Thanks for watching!
I was looking for a dashi recipe that didn't have kombu in it. I'll look for the thick cut bonito flakes. I know I like that flavor. Thanks!
Great video. Thank you! 🍲🍜
I love how thorough this video is! My friends love it too ♡
Thanks for sharing!
Hello! I have been trying to make cold brew Kombu shiitake Dashi. I see that everyone talks about making sure the Kombu doesn't get slimy but I have yet to get a cold brew that didn't have the Kombu thick with slime. The first time it sat for 24hrs. The second time only 7hrs. I also found the smell very pungent and strong. So I wasn't sure if these things are normal or if I was still doing something wrong. Thank you so much for your time and this wonderful video! :)
Excellent! The best recipe.
Thanks！
Great video! A lot of information from an initially simple topic.
I'm amazed that as much as I love Japanese food, and always have, until I started watching your channel, I didn't really know about dashi. I was surprised to learn that it may be more fundamental to Japanese cooking than soy sauce!
I need to look for some thick cut bonito at my local Korean store.
Speaking of soy sauce, could you maybe do a video on the different types? That there are even different types was also something new to me when I started watching this channel a few years ago. Tamari, Light (not Lite), Dark, any other types, etc.
You got it right! Dashi is the most fundamental element in Japanese cooking!
And yes, I was thinking about to do more basics.
Wait for me!
Thank you for another great video. Where are the jars from?
Sass A. Fras I would also like to know where the jars are from!!
These are from ¥100 shop Daiso!
Can you believe it cost me ¥100 per a jar?
I just want to know, do we throw away the bonito flakes/shiitake/kombu after we make dashi? Or do we use them in cooking?
You can make Tsukudani with them.
WHAT!! no rules? you are a rebel :) i'm just joking. always sharing practical and useful information. thank you!!
Thank you for this interesting video.
Regarding the Katsoubishi, I read the recommendation to use it within one week after opening the package. Is this only in order to use it at it‘s peak quality, or will it already perish after one week?
The aroma is losing day by day once you open the bag. But you don't have to worry about that. Keep in the freezer if you want keep longer.
Thank you for that quick answer.
Hi kitchen princess, can I soak kombu for a week or two?
That’s too long. A couple of days maximum.
Dashi Powder?