字幕表 動画を再生する 英語字幕をプリント Hi, people I'm Masa This time I want to show you guys how to make Dashi With this Dashi, you can make loads of dishes, like miso soup, oden, hot pot braised dishes, cha-wan mushi.... So, you can make a lot at home put it in the freezer, it's really convenient Let's get started! Katsuo bushi/Shredded bonito can be easily found in a supermarket! Thick or thin slices is up to you! Konbu/Sea kelp can also be found as well! Choose the dry and thick ones, also in a dark green color If you see the white powder on them it's not moldy, this is normal the powder is from the kelp itself We called "umami" It's the powder that gives the stock flavor So DON'T wash them away! If you want it clean, use a cloth to wipe gently The dashi, there is also a proportion to follow 100% water with 1% kelp then about 2% Katsuo bushi/Shredded bonito So, with 1000 cc of water you can add 10g of kelp 20g of Katsuo bushi/Shredded bonito You can change the mount of the two ingredients it's up to you! 10g of kelp, cut into pieces Add 1000 cc water, rest them about 30 minutes Now there's a lot of flavor in the water! Turn up to medium-low heat and cook for 10 minutes (Don't let it boil!) 10 minutes later Turn up to high heat and let it boil When it starts to boil, turn off the heat and take out the kelp If not, the impurities of the kelp will come out Add 20g Katsuo bushi/Shredded bonito Turn up to medium heat and let it boil again Remove the bubbles from the stock Let it boil about 1~2 minutes then turn down thegas If not, the smell of the Katsuo bushi/Shredded bonito will come out Rest until the Katsuo bushi/Shredded bonito sink to the bottom Use a cloth placed on top of a siever it's still okay, but usually, while sieving, the cloth will become slopy if it is okay with you, add another siever like so the cloth will be fixed to the siever Squeeze the Katsuo bushi/Shredded bonito gently to remove excess water Now the dashi is done! Make some more and put it in a freezer put them into a ice box is also fine! You can preserve them about 2~3 weeks Thaw them in a pot to use them After the cooking process, what about the rest ingredients? Like kelp, I shared a oden recipe tied them into a knot put them into the soup Add them into hot pot or braised them is also fine Or... Shred the kelp Add some sesame oil and turn up to medium heat Add Katsuo bushi/Shredded bonito After it's dry, then add shredded kelp Spread the kelp evenly a spoon of sake, 1/2 spoon of mirin a spoon of soy, 2 tsp of sesame Stir, and done! It's tasty with the rice! Make a small dish like this, can be a garnish in your lunch box Make dashi at home, if you don't know how to deal with the ingredients you can try this out! Thanks for watching!