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!