🤔 question of the day - have you heard of both nidashi and mizudashi methods for making dashi soup stock? which do you prefer and why? lmk in the comments!
The soup served as good marinade for the tofu. x,D I don't know what went wrong but is Shiitake-dashi meant to smell strong? It was in the fridge over night but I oversleept, had to get ready for work and could remove the mushrooms only at lunchtime. I guess that could be it. :( Eitherway I screwed up with the soup. I didn't let it cook enough and realized it when I already added the Miso. It tasted like a bland mixture from an instand-noodle bag because of it. Got realy angry with myself, because I made Misosoup before but without dashi. I made scrambled tofu with veggies, a bit of tandori, pepper, salt and asian seasoning in the end. That was great! :D The day after, the scent of the dashi was even stronger. I couldn't handle it. :( It was my first time with silky tofu and it tasted great, wich I did not expect!
One thing to note. 3 mushrooms and 1 kelp sheet yields too weak stock for 4 cups (1L of water) with mizudashi technique. It should be, from my trial and error experience, 3 mushrooms and 1 kelp sheet per 500ml (2 cups).
Thank you for this recipe! The PDF shows so clearly and concisely how to make the dashi. I am using the hot method today because I want to eat dashi today, but I will use the cold method in the future when I plan ahead.
Nidashi is good if I forget to do mizudashi method. Though I prefer the second method. I do like to use katsuboshi with the dashi stock if I'm making a more hearty soup.
Most videos say to coat with flour or corn starch and rinse several times to remove dirt and residue before soaking. Is it okay to use them straight from the bag with the kombu? I wonder if no rinsing is why some commenters have had bad smelling batches?
Ah, that's an interesting point you've brought up! Rinsing dried shiitake mushrooms to remove any excess dirt or residue does seem to be a common practice. It's possible that skipping this step could affect the overall flavor and aroma of the dashi. Maybe a quick rinse could be the trick to get that perfect, fragrant batch.
Shiitake mushrooms usually have a rich earthy mushroom aroma rather than the strong, pungent stink of rotten vegetables. Wrinkles, dark brown patches, and a bad odor are all signs of bad shiitake. What does the coating f your shiitake looks like?
🤔 question of the day - have you heard of both nidashi and mizudashi methods for making dashi soup stock? which do you prefer and why? lmk in the comments!
Preparing my first Shiitake-dashi for the first time. I'll make Misosoup tomorrow and also use new ingediences I didn't use before.
Wow! That's great :) How did it go? 😊
The soup served as good marinade for the tofu. x,D
I don't know what went wrong but is Shiitake-dashi meant to smell strong? It was in the fridge over night but I oversleept, had to get ready for work and could remove the mushrooms only at lunchtime. I guess that could be it. :(
Eitherway I screwed up with the soup. I didn't let it cook enough and realized it when I already added the Miso. It tasted like a bland mixture from an instand-noodle bag because of it. Got realy angry with myself, because I made Misosoup before but without dashi. I made scrambled tofu with veggies, a bit of tandori, pepper, salt and asian seasoning in the end. That was great! :D
The day after, the scent of the dashi was even stronger. I couldn't handle it. :(
It was my first time with silky tofu and it tasted great, wich I did not expect!
One thing to note.
3 mushrooms and 1 kelp sheet yields too weak stock for 4 cups (1L of water) with mizudashi technique. It should be, from my trial and error experience, 3 mushrooms and 1 kelp sheet per 500ml (2 cups).
This is noted. Thank you so much! :)
Thank you for this recipe! The PDF shows so clearly and concisely how to make the dashi. I am using the hot method today because I want to eat dashi today, but I will use the cold method in the future when I plan ahead.
Thank you, Elizabeth
Hey Pat, thanks for the great tips! I will start freezing the ingredients and take out the Konbu sooner than i have been.
you are welcome :) what is your favorite way to use your dashi?
Nidashi is good if I forget to do mizudashi method. Though I prefer the second method. I do like to use katsuboshi with the dashi stock if I'm making a more hearty soup.
that's really a hearty soup. i like miso soup :)
do you like to make your dashi from scratch?
@@alldayieatlikeashark yes, I do. It tastes better
WHO HAS THE BALLS TO DISLIKE THIS AWESOME VIDEO!?!?!?
thank you :)
Emi~sann is sooo lucky!!!
i think so too :) I am also lucky to have her.
Most videos say to coat with flour or corn starch and rinse several times to remove dirt and residue before soaking. Is it okay to use them straight from the bag with the kombu? I wonder if no rinsing is why some commenters have had bad smelling batches?
Ah, that's an interesting point you've brought up! Rinsing dried shiitake mushrooms to remove any excess dirt or residue does seem to be a common practice. It's possible that skipping this step could affect the overall flavor and aroma of the dashi. Maybe a quick rinse could be the trick to get that perfect, fragrant batch.
I love your show. I am a Senior believer.
Thank you so much ❤️❤️
You said put in Refrigerator for 8 hours at Room Temperature... I'm so confused... in fridge for 8 hours/ or on counter for 8 hours... ??
Hi! Sorry for the confusion. You can even freeze extra the dashi and I meant put it in the refrigerator. :)
What do you use the dashi for?
i use it in many ways. my favorite is miso soup with dashi :) how about you?
I have NEVER used dashi!!
@@mayumikakizaki4335 what do you like to put in your soup?
I like tofu, that slimy, tiny mushrooms, Wakame, and scallions!!
@@mayumikakizaki4335 mmm.. perfect! do you make your own soup?
Where is the video where you show how to reuse the shitake and kombu after you have made dashi....???
Is it normal that shitake mushroom 🍄 have a rotten smell?
Shiitake mushrooms usually have a rich earthy mushroom aroma rather than the strong, pungent stink of rotten vegetables. Wrinkles, dark brown patches, and a bad odor are all signs of bad shiitake. What does the coating f your shiitake looks like?