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- Video How béo make ★Dashi★ The Perfect Guide! 5 ways béo make delicious and easy Dashi broth (EP 164)
- Nội dung miêu tả Cách nấu nước daishi – How béo make ★Dashi★ The Perfect Guide! 5 ways béo make delicious and easy Dashi broth (EP 164)
- Hình ảnh nổi trội về Cách nấu nước daishi – How béo make ★Dashi★ The Perfect Guide! 5 ways béo make delicious and easy Dashi broth (EP 164)
- Tham khảo về Cách nấu nước daishi theo bách khoa toàn thư Wikipedia
- Thống kê về clip How béo make ★Dashi★ The Perfect Guide! 5 ways béo make delicious and easy Dashi broth (EP 164)
Video How béo make ★Dashi★ The Perfect Guide! 5 ways béo make delicious and easy Dashi broth (EP 164)
Nội dung miêu tả Cách nấu nước daishi – How béo make ★Dashi★ The Perfect Guide! 5 ways béo make delicious and easy Dashi broth (EP 164)
Today I’m going béo show you how béo make Japanese Dashi.
Dashi is the most essential element of Japanese cooking. We can’t make any Japanese dishes without Dashi.
I’m going béo show you the basics of Dashi making.
Full recipe:
Thick bonito flakes
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Hình ảnh nổi trội về Cách nấu nước daishi – How béo make ★Dashi★ The Perfect Guide! 5 ways béo make delicious and easy Dashi broth (EP 164)
Tham khảo về Cách nấu nước daishi theo bách khoa toàn thư Wikipedia
Thống kê về clip How béo make ★Dashi★ The Perfect Guide! 5 ways béo make delicious and easy Dashi broth (EP 164)
- Tên tác giả hoặc kênh: Kitchen Princess Bamboo / Japanese Everyday Food
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- Độ dài: 00:10:24
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Hi kitchen princess, can I soak kombu for a week or two?
Hello! I have been trying to make cold brew Kombu shiitake Dashi. I see that everyone talks about making sure the Kombu doesn't get slimy but I have yet to get a cold brew that didn't have the Kombu thick with slime. The first time it sat for 24hrs. The second time only 7hrs. I also found the smell very pungent and strong. So I wasn't sure if these things are normal or if I was still doing something wrong. Thank you so much for your time and this wonderful video! 🙂
thank you for your comprehensive guide.
I was looking for a dashi recipe that didn't have kombu in it. I'll look for the thick cut bonito flakes. I know I like that flavor. Thanks!
Best video about Dashi! Thank you!
I just want to know, do we throw away the bonito flakes/shiitake/kombu after we make dashi? Or do we use them in cooking?
I love how thorough this video is! My friends love it too ♡
Thank you! Your channel is very fun and helpful!
That's by far the most comprehensive online resource I've found on dashi (been looking for a while!), thank you! Will give it a try soon!
Excellent! The best recipe.
Thank you for another great video. Where are the jars from?
That's actually great! Now I know there's several alternatives for when I run out of some ingredient (I don't have asian shops close by)
Dashi Powder?
thank you for including vegan methods!
Great video. Thank you! 🍲🍜
I love Dashi! It creates such a deep flavour and I started to use it even in non-Japanese dishes, for example my own version of Curry or in Risotto. Since Bonito-Flakes are really hard and expensive to get here in Germany (and I've never found the thick ones 🙁 ) I'm making my Dashi always with dried anchovies and Kombu kelp – using Bonito flakes just for special occasions. But I'll try making the Shiitake Kombu one. Thank you so much for your videos!
Thank you for this interesting video.
Regarding the Katsoubishi, I read the recommendation to use it within one week after opening the package. Is this only in order to use it at it‘s peak quality, or will it already perish after one week?
WHAT!! no rules? you are a rebel 🙂 i'm just joking. always sharing practical and useful information. thank you!!
Great video! A lot of information from an initially simple topic.
I'm amazed that as much as I love Japanese food, and always have, until I started watching your channel, I didn't really know about dashi. I was surprised to learn that it may be more fundamental to Japanese cooking than soy sauce!
I need to look for some thick cut bonito at my local Korean store.
Speaking of soy sauce, could you maybe do a video on the different types? That there are even different types was also something new to me when I started watching this channel a few years ago. Tamari, Light (not Lite), Dark, any other types, etc.
nice. now i know how to make dashi.