How to make kelp (kombu) dashi /Cold and Hot brew【Home Cooking Japanese Food】
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- Опубликовано: 6 окт 2024
- 【Home Cooking Japanese Food】
●Merch
Dashi Kelp Hidaka
Our original brand's dried kelp (kombu) from Hidaka, Hokkaido. This kelp is the best for dashi. You can buy on Amazon.com.
(www.amazon.com...)
●Menu
How to make kelp (kombu) dashi /Cold brew, Hot brew
●Ingredients
Hot brew kelp dashi
-Dashi Kelp Hidaka : 5 g / 0.17 oz
-Water : 400ml
Cold brew kelp dashi
-Dashi Kelp Hidaka : 10g / 0.35 oz
-Water : 1L
●How to cook （Recipe）
Hot brew kelp dashi
1. Soak the 5g "Dashi Kelp Hidaka" into the 400ml water for 20 minutes to extract dashi from the kelp
2. Heat the dashi water with kelp until boiling
3. Take the kelp from the dashi water as soon as it boil
Cold brew kelp dashi
1. Soak the 10g "Dashi Kelp Hidaka" into the 1L water for 1 day to extract dashi from the kelp in a refrigerator
2. Take the kelp from the dashi water
#dashikelp #kelp #japanesefood #hidaka #kombu
Short ver. on Instagram @home_cooking_japanese_food
/ home_cooking_japanese_...
very nice video
What do you recommend for people who want to drink the broth due to the benefits of iodine ? What would be the best way to extract the nutrients, cold overnight or simmer it? Do you know how much is OK to drink? I thought of drinking 1 Liter per day from 5-10grams of Kelp.
People cook it for 20 min or throw away the soaking water to reduce iodid and you want to drink it pure :D
Thank you for sharing🙏😘
one time i wash the kombu to get rid of the white powder that i thought to be sand and one time i tried to lick that white powder and realized it is the essence of kombu. now i will never clean my kombu anymore though it's gonna be sterilized anyway because i always used it to make soup.
Can I place the kombu inside the rice maker when making rice? I want the umami and nutrients infused in the rice.
Good idea! We often put the kombu on the rice when we make takikomi gohan (steamed rice with some mushrooms, vegetables, chicken)!
Thank you! 😊
I've seen several videos where people put the kombu in the rice cooker, and take it out when the water is hot but not boiling. If you let it soak the the refrigerator that is very convenient, and I think you might get more out of the kombu.
So what happen to the used kombu? Can we reuse it or just eat? This is my first time to try making kelp broth act😅
After soaking in cold water for 30 minutes, i put it in freezer, is it ok to Cook after 3 days?
I thought that Kombu is not to go beyond 80deg C when comes to heating in water?
Can I mix the water with milk or smoothie?. 😁
What if we soak konbu about 30 days in refrigator it is bad? Because i forget that i still have dashi in my refrigator 😂
It has already spoiled. I recommend you to take off konbu from the water within 24 hours👍
That's a funny question! That's really planning ahead! "Well, I might want some soup next month, so I better get started"!
How long can i keep the brewed dashi in refrigerator 😊
Between the two methods in the video, which one is better? cold brew or hot brew? or do they have the same taste?
Cold brew have the clear taste. Hot brew have the strong umami!
@@HomeCookingJapaneseFood Okkk 👌
Thank you so much for the information, I've try the hot brew one, and it's really good! Gonna try the cold one next time
Is this for human consumption?
Of course
????? I am SURE that here in the "Internet Comments Section" world, someone can come up with a fascinating alternate use, maybe dozens of them. I think SOUP is the main use of this. Maybe I just lack imagination!