Japanese Stock Dashi
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Dashi is Japanese’s signature stock that made with Kombu (Dried Seaweed) and Katsuobushi (Smoked and Dried Bonito Flakes). Your local/Asian store doesn’t …
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Keep it in a cupboard or fridge and how long can it be kept for?
Never boil kombu. Makes dashi bitter. Remove just before boiling.
I've been eating at (I think) a very good Japanese restaurant for several months. Their udon broth is incredible, so much so that it inspired me to cook Japanese food, because I've never tasted any flavor quite like it.
My first attempt at Dashi tastes/smells extremely smoky to me… I'm going to be making Oyakodon with it in the morning, and while I know there's added ingredients, it just doesn't seem right. How should the dashi on its own taste? I feel it should be cleaner and more subtle.
@Seonkyoung Longest, thank you for sharing all the delicious recipes!!! 😋😋😋 If I don't have the dried Bontofish flakes, can I substitute with the Hon-dashi? Thanks again!
Ehats bonito flakes..
how long can i use this dashi broth if is freeze it? how about if i refrigerate only? whats the max days it can be stored?
No dried shitake or iriko?
Haha !! Great f you know what bonito flakes are …🤷♀️
This seems so simple but, chicken and beef stock are also simple. That natural flavor and healthier reasons (vs. flavor cubes or powder make ALL the difference). Thank you for sharing!
Bonito the fish?
Hi Seonkyoung, what should i do with cooked kombu and bonito flakes? Just throw them?
Great video..very easy to understand and replicate. I love your channel and have learned so much since I subscribed! Thank you and I look forward..and backwards..for more of your videos.
Is this a broth, I'm obsessed about learning I love to cook I've been cooking my whole life and just teaching myself and a really good cook but I love Asian food and I just want to learn how to cook Asian food better and properly and I cook a lot of soups American Sam's and then when I saw this I thought maybe this was a broth?
wow so easy and prolly so much better than the instant
On your website, it says to let the kombu sit for 30 minutes in the water and then bring to a boil. Then to put in the bonito and let that sit for 30 minutes. So I'm just a little confused… Could you please clarify this for me?
You must add a little cold water before adding katsuobushi.
Boiling water will break the good small of katsuobushi.
How many ml for one cup of water ?
really well done video!
very nice!
I've already looked online and one can make a vegetarian dashi without bonito – would I still take the seaweed out straight away?
can you freeze it? 🙂
Awesome. Thanks for sharing!!
Thanks for dashi recipe•
I always support Seonkyoung Longest anywhere!!
thnx this is super easy
how much is a cup? (ml)