Hoibuonchuyen.com xin san sẻ tới quý bạn đọc bài viết Cách nấu nước daishi – Japanese Dashi Stock. Đây là 1 trong số những bài viết, video có độ bình thường cao trên tạp chí và mạng xã hội về nội dung Japanese Dashi Stock. Hãy cùng theo dõi bài viết dưới đây của HoiBuonChuyen nhé!
Tóm tắt nội dung bài viết
Video Japanese Dashi Stock
Nội dung miêu tả Cách nấu nước daishi – Japanese Dashi Stock
This recipe is about preparing shojin dashi. In this tutorial we will demonstrate how lớn easily make this healthy stock from scratch. If you enjoy good quality recipes, make sure lớn watch this video.
TIMES, YIELD and INFO:
Makes: 2 litres of stock (2 quarts) Preparation time: 4h
Cooking time: 1h
INGREDIENTS (US):
Shiitake stock:
1 quart water
2oz dried Shitake mushrooms
Kombu stock:
1 quart water
0.5 oz kombu
INGREDIENTS (Metric):
Shiitake stock:
1 litre water
50g dried Shitake mushrooms
Kombu stock:
1 litre water
15g kombu
Hình ảnh nổi trội về Cách nấu nước daishi – Japanese Dashi Stock
Tham khảo về Cách nấu nước daishi theo bách khoa toàn thư Wikipedia
Thống kê về clip Japanese Dashi Stock
- Tên tác giả hoặc kênh: The Vegan Corner
- Số lượt view: 39241
- Số lượt like: 1649
- Số điểm bình chọn: 5.00/5 điểm
- Thời lượng: 00:03:50
Kênh The Vegan Corner đã dành nhiều công lao và thời kì để làm nên clip này nhằm san sẻ tri thức, quý độc giả hãy share clip này để ủng hộ tác giả và san sẻ tri thức tới bè bạn của mình nhé.
Từ khóa kiếm tìm cho clip này: Cách nấu nước daishi, Japanese Dashi Stock, raw till 4,rawtill4,80/10/10,811,china study,mcdougall,vegan,recipe,diet,Veganism (Diet),Raw Food (Diet),Low-fat Diet (Diet),Low Sodium Diet (Diet),Dashi (Ingredient),How lớn make shojin dashi,How lớn make,How lớn prepare,Vegetables,Low sugar,Low carb,Shojin dashi,vegan dashi,vegetarian dashi,Japanese Cuisine (Cuisine),umami stock,kombu stock,Shiitake (Ingredient),shiitake stock,shitake stock,HCLF,high carb low fat,fat-free,fat không lấy phí,the vegan corner
I doubt you will see this but the link to the recipe is broken. How much water do I use? Can a new link be provided? Just bought the ingredients and am hoping I make it correctly
😊
This is amazing. Thank you
Thanks so much for this. It’s one of my favorite soups.
THANK YOU:)
Thanks for sharing! I look forward to trying this! 😊
I was cracking up when he said the chopstick bit. Thought he was going to say to use them so you don’t burn your fingers or something 🙂
question 🙂 when I make this dashi to use for miso soup. Can I make extra and store it combined in the fridge ? What do you recommend ?
I just looove Your sense of humor😊
its gonna sound weird but can I use fresh mashrooms for this and how can I ? because where I live we dont have dehydrated mashroom :/
What do you do with the leftover kombu and shiitake?
i love how you use borosilicate beakers in your cooking haha
I wonder how I can use kombu after making dashi? Maybe in some sort of vegan sea salad? Any ideas? I hate to through food in my composter 😪
Can the mushrooms be substituted with anything?
Can that kombu byproduct be used for anything?
Hello, may I know is there any substitute we can use for the Kombu? Its really hard to find it in my place..
Does this make a soup stock that I need to add water too or can it stand alone as the broth? If I need to add water, what are the parts of water to dashi? Thank you! 🙂
so do you cook the kombu for an hour or just let the once hot water cool down like a sort of kombu tea? lol
question….do u turn the heat off when u soak the kombu
Question!:) How long does this keep good in the fridge?:)
Hubby and I have cut meat out of our diet, and are now working on cutting out fish and seafood. So I really appreciate this viedo, I have been interested in making veggie miso soup because it is a great thing to wake up with in the morning. My umami tastebuds thank you1
mi piace un sacco!!
this is great channel! Vegan&Italian- i miei due amori:-)
Great! I need more shojin recipes please.
i loved your recipe! subscribed and thumbs up
where are you from, you sound european, like french?
I am not a vegan personally however i do try to stay away from things that make my kitchen stink (Such as Fish Sauce, Bonito Flakes, Etc.) Glad to find a video that gives me an alternative to making this sauce without the funky smell of "Normal" dashi stock. I just got back from the Japanese Market today and grabbed some dried Shitake mushrooms so i could grind them into a powder to make stocks and use them as seasonings in my dishes such as this one. Stay up my friend!
could you use fresh shitake for the mushroom part?
I can't believe I've never seen this channel before. Where have you been my whole life?!?!? XD Like…Jesus, this is beautiful.
omg you are hilarious i love your videos! 😀 😀
it taste even better than katsuo dashi. it's quite difficult to find a japanese sauce which doesn't contain katsuo dashi ;( ( except soja sauce). it's like chicken bouillon in france, you find it every where … and for me, I prefer to made dashi with vegetables than with dried death fish… the firts option looks more healthy haha ( yes I did'nt finish to watch all your videos so you will find here and there my comments )
can you make a large amount and save it in the fridge?, can both broths be combined and saved in the fridge? for how long? is glass jar best? can it be frozen in an ice cube tray for future uses? if yes, how long can it be kept in the freezer? thank you 🙂
Thanks for uploading this! I've been looking around for vegan version to make this broth!
How long do both the dashi and the veggie stock keep in the fridge/freezer?
Love Love Love this video!!!
Thank you ♡♡♡
Thank you very much for this! We surely try it out and let you know, how it works. Christiana loved cooking real and traditional japanese dishes, but the missing dashi always left it tasting not exactly as it used to when she lived there. Really hope this works.
Hello, thanks for the recipe. I was wondering if the amount of Kombu you put in the pan is the actual amount of the recipe, because it seems so much. Kombu contains a lot of iodine and this would be lots in such a small amount of liquid. Thanks for your answer.
Thanks!!! 🙂
One of the best channels for vegan food, I have ever seen. And the recipes keeps coming and coming . Very good Work. Michael F. from Denmark.
Your channel is amazing! So happy to have discovered it this morning. How long does this stock keep in the fridge? Will it last well if frozen? Thank you!
This is genius! Your channel is an inspiration. Wonderfully accessible recipes and professional production quality. And cute animal designs too – Bravo!
I subscribed to your channel about half way through your video, Very well done!
INCREDIBLY helpful, thank you so so much!
I've just found your channel and I love it!
Once you have put the lid on the kombu, do you turn off the heat or continue to cook it at 80 degrees to infuse it? Thank you.
I love how simple and professional your videos are, great work!
I am Japanese and eat similar foods that are vegan 🙂
Very well done. i cant wait to see what recipes you will be posting using this stock 🙂
I love cooking with shiitake mushrooms! Looks like a tasty stock. Thanks for sharing.