konnichiwa it's Nami from just one cookbook back with another video for you
and today I'm going to share how to make dashi, what's dashi? you may ask
It's japanese soup stock
japanese soup stock dashi is typically made from fish such as dried bonito flakes or anchovies
however it can be made vegan or vegetarian friendly by
using kombu and dried shiitake mushrooms we use dashi in many japanese recipes
and I often get questions from you how to make it so in this video I'll show you
how to make five most standard types of dashi
kombu dashi which is made with kelp and it's vegan
katsuo dashi made with shaved dried bonito flake called katsuobushis
awasa dashi which is the combination of kombu and katsuobushi
iriko dashi made with anchovies
and lastly shiitake dashi may with driedshiitake mushrooms and this is another vegan dashi
in this video I'll show you how to make dashi from scratch
compared to vegetable stock or chicken stock, it's much easier to make and less time consuming
each day she has different flavor profile and I explain a bit more about it on my website so please do check it out
for those of you who prefer to save time I also show you how to use dashi powder and dashi packet
now let's get started
kombu dashi
kombu (dried kelp) 1/3 oz (10g)
do not wash or wipe off white powdery substance mannitol it contributes to the umami flavor in dashi
make a couple slits on the kombu
option 1. cold brew kombu dashi
put 4 cups water and kombu in a large bottle
let it steep on the counter for 2-3 hours in the summertime and 4-5 hours in the winter time
remove kombu after steeping or else it get slimy
option 2. stovetop kombu dashi
In a medium pot, put 1/3 oz kombu and 4 cups water
if time allows soak kombu for a few hours
turn on the heat to medium-low heat and slowly bring to almost boil, about 10 minutes
meanwhile, clean the dashi by skimming the surface
just before the dashi starts boiling gently, remove kombu from the pot
kombu can be used to make other dishes
awase dashi
start with kombudashi
add 1 cup katsuobushi and bring it back to a boil again
once the dashi is boiling, reduce the heat, simmer for just 30 seconds, and turn off the heat
let the katsuobushi sink to the bottom, about 10 minutes
strain the dashi through a fine-mesh sieve over a bowl or measuring cup
awase dashi is ready to use
katsuo dashi
In a medium pot, bring 4 cups water to a boil
just before water starts boiling, add 2 cup packed katsuobushi and bring it to a boil again
once the dashi is boiling, reduce the heat, simmer for just 30 seconds, and turn off the heat
let the katsuobushi sink to the bottom, about 10 minutes
strain the dashi through a fine-mesh sieve over a bowl or measuring cup
katsuo dashi is ready to use
iriko dashi
iriko/niboshi 1/2 cup (dried baby sardines/anchovies)
remove head and gut to reduce bitter flavor
soak the iriko/niboshi in the 4 cups of water for 20-30 minutes, preferably overnight
transfer the water and iriko/niboshi into a small saucepan and slowly bring the water to a boil
when boiling, skim and reduce heat to low and cook for 8-10 minutes
remove from the heat and drain into a fine-mesh sieve over a bowl or measuring cup iriko dashi is ready to use
left over iriko can be used to make tazukuri
shiitake dashi
option 1. rehydrate dried shiitake mushrooms
soak 2~3 shiitake mushrooms in 1/2~2/3 cups water for 15 minute
when shiitake mushrooms are tender, squeeze to drain, reserving the liquid
run the soaking liquid through a fine sieve and use it for cooking
option 2 . make shiitake dashi
soak 2~3 shiitake mushrooms in 2 cups water for 15 minute
when shiitake mushrooms are tender, squeeze to drain, reserving the liquid
run the soaking liquid through a fine sieve and use it for cooking
dashi packet
in a medium saucepan, add 2 cups water and one dashi packet
cook over medium heat
after boiling, reduce the heat to medium-low heat and simmer for 3-5 minutes
discard the packet and dashi is ready to use
dashi powder
in a medium saucepan, add 2 cups water and bring to a boil
once boiling, add 1 tsp dashi powder
stir well and turn off the heat, dashi is ready to use
now you can make these....
shabu shabu
takikomi gohan
chawanmushi
gyudon
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since you guys are all watching till the end of this video here's the japanese word of the day
"something" wa arimasuka?
it means is there "something"? or do you have "something"?
for example, kohi wa arimasuka?
is there coffee? do you have a coffee?
sushi wa arimasuka? do you have sushi
kare raisu wa arimasuka? do you have curry rice?
"something" wa arimasuka?, have fun using it
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mata ne!
(music)