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  • 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!

Hi, people I'm Masa

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だし (dashi)

  • 112 4
    卓子鈞 に公開 2021 年 01 月 14 日
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