konnichiwa
welcome to Mrs. Lin's Kitchen
today I'm going to show you
how to make dashi
Dashi is the Japanese soup stock
that is made from one
or two of those ingredients
today I'm going to show you how to make
four different types of dashi
two are vegetarian
which are shiitake mushroom dashi
kombu dashi
which is a dried kelp dashi
and then the third one is
the combination of kombu
the dry kelp
and katsuobushi
which is dried bonito flakes
the last one is ikiro dashi
which is a cooked dried anchovy
so let's get started
for vegetarian shiitake dashi
simply put two cups of cold water
into a bowl
and place one cup of dried shiitake mushroom
into the bowl
allow the shiitake mushrooms
to soak preferably overnight
or for at least two to three hours
if you are in a rush to make the shiitake dashi
allow the shiitake mushroom
to soak in warm water
for at least thirty minutes
before using
once you have allowed it to sit
the shiitake dashi will
become a nice golden color
ready for use
to make vegetarian kombu dashi
or dried kelp dashi
you will need
a strip of kombu
to clean the kombu before use
gently wipe with a wet paper towel
never wash the kombu under water
as you will lose
the natural salt on the dried kelp
the natural salts
can be seen on the kombu
as white powdery patches
which you will not want to wipe off
these natural salts
are known as umami flavors
which is a pleasant savoury taste
for Japanese dishes
prepare about a four-inch strip
and place into a pot of four cups of cold water
and allow it to soak for two to four hours
or preferably overnight
once ready
the kombu will be soft
and the kombu dashi will have a taste
like light saltwater and seaweed
the next step is to heat the kombu
which we will show later on
for iriko dashi
prepare four cups of cold water
and place in one cup of dried iriko
or dried anchovies
allow them to soak for 20 to 30 minutes
once they have soaked
pour them into a pot of medium heat
and cook for another twenty to thirty minutes
once finished
remove the drive anchovies
to reveal a more vibrant and golden iriko dashi
which is ready for use
well, eco dashi is the cheaper route
to make close to traditional dashi
the most common method
is with kombu and bonito flakes
now to finish making the dried kelp or kombu dashi
bring the soaked kombu into a pot
and heat until just before the water begins to boil
if you let the kombu continue to boil
it will make a slimy broth
which is not preferred
to finish making kombu dashi
remove the kombu
or dried kelp
and your dashi is done
for awase dashi
which is the most traditionally used dashi
prepare the kombu dashi
then pour in 2 cups of shaved bonito flakes
once the pot begins to boil
turn off the heat
then allow to soak for 5 minutes
once five minutes pass
strain out the bonito flakes
and your awase dashi is done
so here are the four different dashi
these two are the vegetarian dashi
this is shitake dashi
kombu dashi
and this is awase dashi
which is the combination of kombu
and Katsuobushi
which is also the dried shaved bonito flakes
this is the iriko dashi
it's the dried anchovies
dashi
so this is the ichiban dashi
or the first cooked or first steep dashi
the first cooked dashi
is more flavorful
and the color is also stronger
it's usually recommended
in clear broth or dishes
that require more flavor
you can use the same ingredients
to make your second dashi
or nichiban dashi
or second cooked or second steeped dashi
just follow the same instructions
and the flavor and the color of your dashi
would be less
but still service as all-purpose dashi
dashi can be made ahead of the time
and you can use it up to 7 days
if you refrigerate it
you can also use those ice cubes tray
to freeze your dashi
for up to 3 months
and then just take them out
as needed
I hope you enjoy watching me
making four different types of dashi today
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and your cooking