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- Video How phệ make dashi / stock recipe – Authentic Japanese technique – カツオと昆布の合わせだし
- Nội dung miêu tả Cách nấu nước daishi – How phệ make dashi / stock recipe – Authentic Japanese technique – カツオと昆布の合わせだし
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- Tham khảo về Cách nấu nước daishi theo bách khoa toàn thư Wikipedia
- Thống kê về clip How phệ make dashi / stock recipe – Authentic Japanese technique – カツオと昆布の合わせだし
Video How phệ make dashi / stock recipe – Authentic Japanese technique – カツオと昆布の合わせだし
Nội dung miêu tả Cách nấu nước daishi – How phệ make dashi / stock recipe – Authentic Japanese technique – カツオと昆布の合わせだし
Cooking with Chef Dai channel
How phệ 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 phệ 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!!!!
Hình ảnh nổi trội về Cách nấu nước daishi – How phệ make dashi / stock recipe – Authentic Japanese technique – カツオと昆布の合わせだし
Tham khảo về Cách nấu nước daishi theo bách khoa toàn thư Wikipedia
Thống kê về clip How phệ make dashi / stock recipe – Authentic Japanese technique – カツオと昆布の合わせだし
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How long does this stock base last in the fridge 🤔?
I have to really admit that Japanese ingredients is just so healthy ! It look so basic yet is like 10-20x healthier than u think . For years I know their foods was healthy but I wasn’t into their flavoring but when I combine w mine n a lil bit of their is just shoot to the roof where it so much better n healthier.
Kitchen towels contain chemicals
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.
I am from the Philippines where can I get katsoubushi
Can you store it for any length of time in a glass jar?
Can excess be refrigerated/frozen and used later? How long will it last?
what would you do with the kelp? should i just throw it away?
How much bonito flakes
How long would that keep in the fridge chef?
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.
Use the ladle to dip out the dashi broth…not the Bonita flakes, waste of effort.
What can i make from katsuo dashi?
wtf, just how many bonito flakes he put in? 😀 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
damn good video, straight to the point and no bullshit, i just subbed…
i expected a white guy just from the voice
How long does the Dashi stock last in the fridge before going bad?
Thank you so much
What dishes can I make with this soup?
How long can we store that in the fridge?
Oooooooooooooooooh, so that's why Japanese food always tastes of fish….
so nice to hear someone talking about Japanese cuisine in British English!
How to make dashi stock
Feel blessed I found your channel. Can I save the rest of stock into freezer?
Damnnn i got so nervous when you were holding that pot with one hand 😂
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!
man i love this guy's accent
Only if I knew where to find the ingredients in my country 🙄
I don't have kelb so i won't add it 😂😂😂😂😂😂😂💔 actually I can't believe that I found the bonito😅
omg British accent
Couldnt you use cheese cloth instead of paper towel. It would avoid imparting so much paper tasts in the Broth
Is this taste like fish soup? Or vegeta soup?
let's donate for a pot handle and a metal strainer
What's the name of the background music??
Just a heads-up: bleached paper towels will often add an acrid flavor to delicate steeped liquids.
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 have never heard Japanese cooking discussed in anything but an American or Japanese accent, it's very pleasant.
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.
Someone who mentions grams and liters is very pleasant. Thank you. Will make this tomorrow for a miso soup 🙂
Thank you for the video. So the bonito flakes are not boiled at all?
May i know what bonito brand u used?
Thank you so much, I was wondering how to make it, now I know, thank you very much.