How to make dashi / stock recipe - Authentic Japanese technique - カツオと昆布の合わせだし
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- Опубликовано: 2 окт 2024
- Cooking with Chef Dai channel
/ @cookingwithchefdai
How to make dashi / stock recipe - Authentic Japanese technique -カツオと昆布の合わせだし
Ingredients:
Katsuobushi / bonito flakes x 40g
Kombu / dried kelp x 10g
Water x 1.5 litres
This dashi stock is fundamental to Japanese cuisine. This particular stock can be used as a base for numerous Japanese dishes including miso soup, noodle broths and simmering dishes. Further recipe videos will be posted on this channel soon!!!
This umami packed dashi is light, yet complex and deep in flavour.
Thank you so much for watching!!!!
so nice to hear someone talking about Japanese cuisine in British English!
I have never heard Japanese cooking discussed in anything but an American or Japanese accent, it's very pleasant.
Someone who mentions grams and liters is very pleasant. Thank you. Will make this tomorrow for a miso soup :)
You have the most soothing voice lol
Save the boiled katsuobushi and Sautee it with rice vinegar, soy sauce, and cook it down till crispy. Forgot the name but it's a phenomenal rice topping or condiment.
PSMTCHEF Furikake
PSMTCHEF Im gonna try that, thanks
There are lots of different kinds of furikake, but you just described how to make my favorite one: Seto Fumi Furikake. And like most foods, it's better when it's home made.
The kombu is also edible. I slice it into thin strips and sautée it with a little soy sauce, minced garlic, maybe some honey and black pepper. Really good.
What are some Benefits of Dashi?
Plot twist right there! That accent! Anyway, thanks for this!
Just a heads-up: bleached paper towels will often add an acrid flavor to delicate steeped liquids.
I tasted in in my mouth when he did it. I think it would be better to use a fine sieve if you don't have a muslin.
@@DanielOlivierArgyle : cheap unbleached coffee filter has always been my solution.
@@notsofunnynowisit Most Chefs in Japan do the same thing. Taste fine. All that bitterness, saltiness and umami covers the residual taste that you might get from bleached paper. Also you can just pour boiling water on bleached paper before if that brothers you.
Damnnn i got so nervous when you were holding that pot with one hand 😂
Thank you so much, I was wondering how to make it, now I know, thank you very much.
how do we store it? and for how long is it good? also thank u for the recipe! i just finished reading kitchen by banana yoshimoto, and the katsudon they eat in the end made me want to make it!
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?
That's what I was wondering too. This type of dashi tastes bland. My next batch will include shitaki shrooms (5) w/ anchovy paste (1 tbsp) and small dried shrimp (1/2 cp.) If people enjoy bonito flake and kelp only, then I suspect their taste buds are malfunctioning...lol.
@@markszyszkiewicz Its a Dashi stock recipe, not a full soup, just like bone broth is just bone and collagen.
YOU ARE SO COOL! HELLO FROM LITHUANIA!👍
Thank you for the video. So the bonito flakes are not boiled at all?
How to make dashi stock
So, I'm a nut and I bought one of those hardened fish to make bonito flakes, but when I scrape it over the box, it just turns out as dust and doesn't look like dried pieces like yours. Is my hardened fish thing bad, am I doing it wrong, and/or I suspect the blade is not sharp enough. I just get little flakes (almost like a salt). That's a bad sign, right?
I used to shave dried bonito for hours on end when I did my apprenticeship in Tokyo many years ago. Make sure the height and pitch of the blade is set correctly. Also try drying out the bonito over a naked flame for a few seconds at a time, taking care. That might help. Other than that, good luck!
I just watched a RUclips video that said that you have to push the fish across the blade in one direction to get flakes...if you do it the opposite direction, it turns to dust. It has something to do with the way the meat fibers grow. I guess that is what happened to you? Head-to-tail versus tail-to-head?
I am from the Philippines where can I get katsoubushi
How long would that keep in the fridge chef?
so i wanted to make shoyu ramen and i somehow thought the broth is a mix of chicken broth and dashi. can you make a video on how to make shoyu ramen pls
someone buy thing man a handle for his pot
Sorry for the weird question, but i can't find any kombu in supermarkets near my place, so is there any substitute that i can use to replace the kombu?
Great video. Is there something I can do with the leftover Kombu or bonito flakes after I make dashi stock? Both ingredients are expensive and kind of a waste to throw away. I wonder if there is a japanese recipe that makes use of the extra waste that comes from making this stock or the bones from the mackerel filet video. French chefs don't throw away anything and find other uses for trimmings and whatnot. Wondering if there is a japanese equivalent.
+madebytam Thank you for posting a great question. You can usually re-use bonito flakes, once more, for dashi but the flavour will be more subtle. Sometimes I chop them up and mix them in with some soy sauce and put them into mixed fried rice.
With regards to the kombu, there are many ways to use them after stock making. I would suggest making "tsukudaru", where it is braised in soy sauce and mirin, its served as an accompaniment to rice.
Japanese cuisine is definitely one whereby it is compulsory to use all of the ingredients at hand, with little to no wastage. I used to get "disciplined" as an apprentice when I threw away anything. Most bits and pieces that some may consider waste, we would put towards staff meals or for stocks......
are you just going to throw the bonito flakes after boil or you can eat that?
Feel blessed I found your channel. Can I save the rest of stock into freezer?
Bloody Hell! Judging by you accent, I imagined you to be the most saxony british brit. Until you turned out to be east asian; I was like 0.0
Yeah, I was tipped off balance, too!
Also, where is the dried shitake? My understanding of dashi is all fukt up.
@@anonymous-zn5em Your understanding of dashi is fine, as there are many different kinds and some don't even use Kombu but just Bonito flakes, cheers...
It's actually extremely common for people in Asia to learn english from British sources. You hear it a lot in Singapore and Hong Kong in particular.
And of course, there are ethnically east asians who are native to Britain or Europe, who would also be taught to speak english with a British accent.
Why cant he be both?
What can i make from katsuo dashi?
Hi, in my katsuoboshi, the ingredient contains Bonito and Gall. What is Gall?
I've watched a lot of Dashi recipes and they are so different. 1 person left the kombu in and made miso soup. Another person put a tiny piece in for a very short time before the water boiled. No one let it sit nor used as much. Im wondering what flavor it has? Just salty, kelpy? Maybe they are adjusting to their own tastes.
It definitely smells like a day at the beach! I don't think people use it because they like kelp-y food so much as because it contains the famous flavor enhancer. Kitsune Ikeda noticed this over a hundred years ago, which led to the discovery of MSG and "Umami", and I think the founding of Aji-no-moto company that is still with us! The dry fish has a DIFFERENT flavor enhancer and the mushrooms also. You can now buy all this as a dry powder and not fool around in the kitchen so much. All your ramen and processed foods depend on this stuff heavily. I'm saying MSG is cheap but quite old-fashioned, the combination of Glutamates+Inosinates+Guanylates is more powerful and is in all your snacks and ramen as I mentioned. I cook most of my own food and use this kind of stuff CONSTANTLY, and it probably comes down to less than a pound a year. What we're all doing here is making something that is very attractive to your mouth and maybe even smells good, that broth is delicious and seems like a very tasty bouillon with a little salt... but it's probably non-nutritive. Non caloric, not nutritious like chicken soup. More like tea than food. I think in the history of Japan this was a nice trick that made small amounts of boring food delicious and exciting, even if everyone might have been almost starving from our point-of-view.
Most of the recipes I have of Dashi are very similar, but I see that as different means to the same end.
Could you also add the dried shiitake during the soaking step, like a mix between this and the vegan stock, or would the flavors not blend well or be too strong?
we can always add dried shiitake mushroom to the stock while steeping the dashi as it gives u more intense umami flavor. I hope i have answered ur queries
Nathaniel Smith Yes many people also add dried shiitake mushrooms to this, it will taste even more delicious! 🙂
@@hemrajthapa5461 also hondashi?
Your voice 😍😍😍
For a video titled “how to make dashi” I was kind of expecting an amount for all the ingredients. “Some,” and in “some katsuobushi,” is not a precise amount. Otherwise good tutorial.
wtf, just how many bonito flakes he put in? :D i could never make this stock unless i wanna go bankrupt... in my country its like 7eur for 40grams and he put like 150-200 into one stock
Can excess be refrigerated/frozen and used later? How long will it last?
Chef, how long is the shelf life of this stock? Thanks
A couple of days in the refrigerator. Just make sure to let it cool down before putting in the fridge. Then you can reheat to boiling to extend its life
Upfront, thank you for your excellent, no frills and to the point content. Despite the countless cooking channels, only very select few achieve this standard. Two questions: Is there a limit to extending the stocks life by the method above? Also, how long can Tonkotsu be kept in the deep freezer if stored in an airtight vessel?
PS: If you can add explanations to the chemical / physical processes of cooking, that would be most appreciated as almost no chefs do so.
Love the piano in the background!
Can the kombu be eaten after removing from the water? It seems such a waste since Japanese dried food here (where I live) are so expensive.
Yes! I slice it thinly and toss it with some soy sauce, sesame oil, garlic powder, pepper, a bit of sugar and hot pepper flakes (korean kind). Makes for a good side dish :)
Thank you.
You can also save it to make what is called a second Dashi. You use the same ingredients, but with half of the water. It is used mainly to cook vegetables with.
Michael Kohlman thanks
I've tried making it and mine seems taste more like the katsuobushi. I tried using it in eggs but it doesn't seem to add much flavor. Did i do something wrong for the dashi?
Try letting it simmer longer. Let it reduce or use less water. Maybe add more kombu and let that simmer a bit longer before removing.
After my wife gave birth, I used this stock as a base for a rich broth made with bone marrow, onions, ginger, gochujang and some spices. She drank that every day for weeks and it I also used it to cook many other dishes for her. So delicious and so full of good, healthy stuff.
What's the name of the background music??
I have these little Hondashi pellets, can you use these aswell to make this stock?
Those pellets contain lots of MSG. If u don’t mind getting “MSG headache...”
Just finished making the stock!! Can't wait to use for miso and udon soup!
+Valberta G GREAT!!! thank you so much......hope you enjoy it.
@@CookingwithChefDaichef kalau mau coba 10gr katsuobushi bagimana tkaran nya?
what would you do with the kelp? should i just throw it away?
Can you store it for any length of time in a glass jar?
Kitchen towels contain chemicals
Excellent tutorial. Yielded a delicious result. Thank you, chef!
man i love this guy's accent
How much bonito flakes
Hello Chef Dai, I wanna ask how long can this stock be kept in the fridge?
around 2-3 days, but you must make sure to cool it down correctly.
Never cover the container you use to keep the dashi in, whilst still hot.
Alright, I'm gonna make it tonight. Thanks a lot!
damn good video, straight to the point and no bullshit, i just subbed...
How long can I leave it in the fridge?
+Valberta G here are a few tips into making it last as long as you can
1)make sure its cooled completely before covering it and putting it in the fridge. Covering it while hot or even warm will create condensation and water, this will shorten the life significantly. Also putting it in the fridge will increase the temperature of the fridge and entire contents.
2)if its covered and the fridge is at a cool temperature of around 1-4 degrees celsius. It should be fine for around 3-5 days. If you want to use it longer than that, bring it back to the boil after 3 days, then cool it down with some ice (outside of the pan) and put back in the fridge.
Hope this helps and well done for giving it a try, fantastic!
Only if I knew where to find the ingredients in my country 🙄
Maybe you can buy the ingridients at online shop (e-commerce) in ur country
wonder, why are you using aluminium pot.
It cooks faster.
let's donate for a pot handle and a metal strainer
Love your accent ♥️
What dishes can I make with this soup?
What if you skip soaking the kombu, and cook it right away? What’s the difference?
People do this all the time. It gets hydrated quickly! If you can soak it overnight or for a few hours I think you don't have to cook it at all, the flavor and umami just dissolve.
How long can we store that in the fridge?
Who just cam here because the name dashi
I came here because to know what is dashi stock,and what fock is bonito? I need to google it now.
jack bin mat bonito is smoked dried bonito fish
May i know what bonito brand u used?
can i also use wakame if necessary? Our Asiashop has no kombu.
My kombu got sick after half a year and the shop where I got it is not exactly around the corner.
I notice if you soak wakame for a few hours or overnight it seems to make a stock. But does it have NATURAL MSG like Kelp, or is it just seaweed water? It seems a little thick, and might well work as a stock, I'll have to taste it when I make the soup tomorrow.
he is so cute.. and looking so clean
Can I use this stock for takoyaki????? 😶
How long does the Dashi stock last in the fridge before going bad?
D’après le chef, 2-3 jours. Par contre il faut attendre que le dashi soit froid dans son contenant pour mettre le couvercle.
What is an alternative to Dashi if this is not available in our country? Can I use beef stock instead?
not really. You can use beef stock, but it will no longer be bonito dashi which comes from the bonito fish. Can you get instant dashi powder where you live? That would be fine to use....
Does soaking kombu in water for hours before boiling it create a better tasting broth than just boiling it from when it's dry? I've always just boiled dried kombu for making broth, so I am really curious
If you do so, the dashi inside the konbu will ooze out into the water (slowly). The main part of the konbu dashi is done there.
Thank you so much
Do you throw away the Katsoubushi after putting through the siv?
Voddgreen judging from other comments it's edible and can be made into other things
Do you put hondashi?
What to do with the kombu? I don't want to throw it away...
Are there recipes that incorporate this kind of kombu?
you can wait for it to cool, slice it into thin strips, add some other stripped laver, chopped spring onions and some sesame oil. you will have a cold dish.
Thank you very much :)
sooo much bonito for 1,5l ?? thats over 20€ right there
Thank you for the video!
I don't have kelb so i won't add it 😂😂😂😂😂😂😂💔 actually I can't believe that I found the bonito😅
Is this taste like fish soup? Or vegeta soup?
This is a stock like a western beef, chicken of vegetable Stock so you will have to season. It has a smoky taste, but very fishy.
Thank you chef
Thank you Chef.
What’s the quantity of bonito flakes?
You don’t have to be exact.....just add decent handfuls of it.
Does adding Kombu enahnce the flavor of the stock?
Kombu is actually the backbone of the stock's flavour. It creates a deep, salty, umami flavour and scent
@@quynhanhnguyen4363 Thank you, been asking that on these videos. Then why not just use less and leave it in?
What if you cannot get bonnito flakes?
Well, you can order it online, or just get the Dashi powder (more than one type available from Japan, tasty and cheap).
i seen some people add 1 or 2 piece of shiitake mushroom to dashi? is that another type of stock?
Please see the other dashi video I uploaded on this channel, it contains shiitake
Chef, would you recommend to add niboshi to the stock?
thank you for the question, I guess it depends on what you are going to use the stock for and what your individual tastes are, but by all means you could absolutely add niboshi...
Chef, thanks for the answer. I will use the dashi to make shoyu tare.
Of course that can be a whole separate kind of stock. I used to imagine that people used those little fish because they were cheaper than katsuobushi, but they seem to be roughly the same price! That doesn't make sense to me, and I'm now firmly on the side of the katsuo stuff and even got one of the special planes and sharpened the blade! Forget about those minnows! I suppose if you were at the right street market in Korea say, they might be just a few dollars a pound, I guess I'd think about it.
Chef, you said that around 2-3 days in the fridge so what about the freezer?
Couldnt you use cheese cloth instead of paper towel. It would avoid imparting so much paper tasts in the Broth
what if i cant get bonito flakes?
Then you get no dashi.
You can order it online.
Humble chef
Nice intro, but I think using kitchen towl as a substitute sieve should be avoided
since all your other videos mentioned that the head and the bones are saved for dashi. is there of a video of you making use of them?
Chef. Where is your undershirt.
Can just the bonito flakes be used? I am out of kombu and wonder if I can leave it out or substitute shiitake for it. thank you!
Chef, I've tried it 2 times but it's kinda flavorless.
Should I add some salt?
I freeze mine... and I have pork bone stock and chicken stock frozen as well.. as for seasoning. that should always be separate.. you want a neutral stock and then you add what they call tare.. it's the seasoning.. miso, shoyu, salt ect....
i expected a white guy just from the voice
omg British accent
Oooooooooooooooooh, so that's why Japanese food always tastes of fish....
Excellent tutorial! Thank you! Some suggestions to make this a bit healthier:
1. Use a steel or ceramic pot instead of aluminum
2. Use a steel mesh sieve instead of plastic
3. Use unbleached (natural) paper towel or muslin cloth
Use the ladle to dip out the dashi broth...not the Bonita flakes, waste of effort.
Thank you for the recipe :D
ps.your accent is really British and I find out that its sexy ahaha
I wonder how he will response to your comment :P.
Im gonna try it. Thx for the tutorial bro.
If I am lazy to do all this, can I just add hondashi to the water?
absolutely, that's what I do most of the time at home. But in the restaurant, we only make dashi with bonito flakes and kombu.......
I didn't know about hondashi, thanks for tipping me off to it. Although I have to try to make it all from scratch at some point, this looks like a very good stock for home use!
Clearly, most people do! All Asian markets have soup powder in different size packs, and also in liquids and who knows what. The packs of fishy flakes are more rare, and the block of katsuobushi pretty much has to come from Japan directly, or from a special dealer on Amazon. Which is funny, because it's very easy TO make this stock and the ingredients keep for awhile. Making chicken or other meat stock seems like a lot of messy work by comparison, and the chicken is not "shelf-stable"!!! What I'm trying to say is "It's not hard! Like making a cup of coffee." But then I realize how much instant coffee and tea bags are sold.... WELL.