Common practice when you don’t want to contaminate food with the right ends of the chopsticks that you have touched your mouth with. You also do this when you pick food from a shared dish when there is no serving utensils available
@@juliejoie Kombu is delicious cooked in soy sauce, sake and sugar. If you add a little ginger or sansho（Japanese pepper）, it will taste better. You can find detailed recipes by searching for a dish called Tsukudani. For Katstobushi, mix miso, mirin, shiso and grated garlic. It tastes good when you put it in onigiri.
@@illeatists I bought a 50g sack anyway, guess I'll do a downscaled version of this recipe. Thx for the answer, didn't expect one since your video is a year old! Do you think one or two dried shiitake would work in this, or would that complicate the flavours too much?
@JuhoLankila I don't dont think it would be bad! Probably add more depth, but I would start off with one and see what flavors it yields. Remember, you can always add more but you can't take it out!
This was the easiest dashi recipe I found! Thank you!
Dude used the chopsticks upside down.
Has a better grip on the lonbu
You can use the chopsticks upside down in order grab your food, you taste/eat with the chopsticks right side up!
That’s more common than you think
Common practice when you don’t want to contaminate food with the right ends of the chopsticks that you have touched your mouth with. You also do this when you pick food from a shared dish when there is no serving utensils available
Looks good and promising
what do you do with the kombo after you used it? just toss it?
Mince it and turn it into furikake.
@@abrtn00101 how , its so tough
What do you do with those leftover ingredients after it ?
醤油と砂糖、生姜で煮ると美味しいよ。
@@まんたま袋 what to do with the kombu and bonito after the cooking ?? Just put in trash ?
料理から取り出した昆布やかつお節はどうする？
I hope this is the correct phrasing !
@@juliejoie
Kombu is delicious cooked in soy sauce, sake and sugar. If you add a little ginger or sansho（Japanese pepper）, it will taste better. You can find detailed recipes by searching for a dish called Tsukudani.
For Katstobushi, mix miso, mirin, shiso and grated garlic. It tastes good when you put it in onigiri.
@@まんたま袋thank you so much!
You can dry it in the oven and grind it up to make some homemade furikake. I dont have a recipe for that tho. I usually just throw it out lol
Nice ima do that
Thank you.
Does Dashi have pork in it?
I couldn’t tell….
Even worse...
No
Jesus, 100g of katsuobushi? 30g is like 10€ in my local asian market 😢 Finland moment, guess i won't be making oden after all
This recipe yields roughly 8 cups which goes a long way in Japanese recipes!
@@illeatists I bought a 50g sack anyway, guess I'll do a downscaled version of this recipe. Thx for the answer, didn't expect one since your video is a year old!
Do you think one or two dried shiitake would work in this, or would that complicate the flavours too much?
@JuhoLankila I don't dont think it would be bad! Probably add more depth, but I would start off with one and see what flavors it yields. Remember, you can always add more but you can't take it out!
100g seems way over the top for 2l of water. Both kenji alt lopez and joshua weissman's recepies call for around 10g/1l of water.
Dashi like the UA-camr
Genghis khan like the pokemon.
Dude i think you’re suppose to turn off the heat and out the fish shavings in
That's not how I make it and mine is perfect
Please do not pour boiling stock into plastic. You're going to be drinking plastic tea.
why doesn’t anyone eat the actual kombu….?
Most of the flavors have been cooked out but you totally can eat it if you like!
I eat it, just cut it thin and eat it with rice. You can also add to your miso soup.
the same reason why people don't eat left over tea leaves from a pot of tea lol