How to cook authentic DASHI from Kombu and Bonito flakes 〜出汁〜 easy Japanese home cooking recipe

Рет қаралды 26,214

3 жыл бұрын

In my channel, I show authentic but alternative Japanese home cooking, which can be make with the ingredients available outside of Japan.
In this video, I am explaining about Umami and cooking authentic Dashi from Katsuobushi (Bonito flakes) and Kombu kelp. They are both very rich on Umami. Dashi is the base of most Japanese cooking.
Ingredients for Dashi (Japanese broth)
Dashi (for two portion):
- Water 2 cups
- Kombu kelp 5 g
- Katsuobushi (bonito flakes) 10-15 g
Osuimono (Japanese consommé/bouillon)
- Dashi 2/3 cups (170 ml)
- Shiitake mushroom 1
- Tofu couple slices
*This ist just one variation of Osuimono. You can put almost
any ingredients in Osuimono.
Info about Umami:
www.umamiinfo.com/what/whatis...
How Katsuobushi (Bonito flakes) are made:
• マルトモ　How Katsuobushi i...
• Ingredients for Dashi ...
• かつお節ができるまで
(unfortunately only in Japanese but can be translated through KZfaq´s translation feature)
Kimono mom on Dashi
• WHAT IS DASHI?/JAPANES...
Just One Cookbook on Dashi
• How to Make Dashi (Rec...
Joshua Weissmann on Dashi
• How to Make Real Dashi...
Cooking with Dai on Dashi
• How to make dashi / st...
#AuthenticJapaneseHomeCooking
#EasyJapaneseFood
#Dashi(JapaneseBroth/Stock)

Пікірлер: 54

@galinaduz5271 5 ай бұрын

Thats what I love about Japanese kitchen. How simple, and deep flavour. Most of the world wouldnt see how special they are

@ValeriePallaoro 2 жыл бұрын

Oh, I've been looking for a recipe like this for ages! Thank you Taiji's Kitchen for making it so simple. I love this!

@andrewignatieff8848 2 жыл бұрын

I found this Taji video particularly educative and infomrative! After a life time of horror even at the mention of MSG and salt content foods, I am finally discovering how Japanese people manage salt content in their daily food. My mind is now at rest yet I will continue to follow every one of Taiji's recipes! Congratulations on informative, educational, videos which really make us comfortable with cooking every different cuisine from around the world!

@ednalynahmad5109 Жыл бұрын

Thank you Taiji’s Kitchen for these simple ingredients. I love Japanese food.

@jimdeane3667 Жыл бұрын

Hi Taiji. Yes, I followed your recipe. I just made my first batch of homemade Arabushi. I bought whole Bushi and prepped the fish myself. Poached the fish for about an hour and then spent the next five days smoking the fish with oak, cherry and alder wood chips for 4.5 hours each day and then letting it rest overnight. I purchased a Katsuobushi shaver and shaved fresh flakes off the new Arabushi. I followed your dashi preparation but changed the final ingredients. I used 1/2 teaspoon of light soy sauce, mirin and sake. 1/4 teaspoon of wasabi powder and a dash of Japanese 7 spice blend. For veggies I used carrot sticks, shiitake mushrooms, small cherry tomatoes sliced in half and fresh cilantro. This time, I did not use tofu but it would have been great together. The flavor was absolutely next level!!! Thanks for the guidance.

@CharronMcLeod Жыл бұрын

I appreciate how much you enjoy your cooking!

@shaazde 8 ай бұрын

Thank you for explaining so accurately and in detail. I’ve recently bought dashi powder and your videos made me understand what to make with it and knew concept of umami and dashi. thank you

@rwbeli 5 ай бұрын

Your videos are alwys the best part of the day! Perfect explanation, yet so simple, and your goal to encourage people to try it is really on a good way.

@mirtanhag8006 Жыл бұрын

Thanks a lot for your Videos. 1. I tried Dashi and you are so right it tastes so wonderful. 2. I made your side dishes with rice. Really good. Now I am ready to learn more cooking healthy food from Japan. 🤩🤩

@sitmengchue4077 11 ай бұрын

Waah, v useful umami chart n a great recipe. Thank u v much.

@brendaplunkett8659 Жыл бұрын

Thank you so much this video and the wonderful explaination!

@VoidloniXaarii 4 ай бұрын

Thank you so much, so enlightening ❤

@jenniferpeterson3913 3 ай бұрын

Lovely, thank you

@marymeghahn5883 8 ай бұрын

Thank you for this recipe

@RotationFSX Жыл бұрын

I enjoyed this video - good work

@sarahmartin3638 9 ай бұрын

Thank you for Sharing your recipes and ideas God bless

@user-ee7dz7ef8z 4 ай бұрын

Thanks a lot

@davidh9844 Жыл бұрын

I use 8 cups of water (about 2L), 3 cups of packed bonito flakes (have to get the gram weight next time), 40gm of very white streaked kombo, and some dried shitake mushrooms. Add the kombo to the cold water, bring to a boil then turn down the heat and let it simmer 2 minutes. Next add the bonito, and I let it sit for a full 10 minutes. Strain when done. I've never heard of Ichi Ban or Ni Ban Dashi, I will have to try them next time I make it. Usually to finish I add mirin, soy sauce, and a touch of sugar. The dashi base freezes perfectly, and forms a perfect base for noodles. I've never soaked the kombu overnight, I've got to try that. Also, we get different kinds of flakes here in Georgia, and the bonito comes in different prices. Unfortunately, while the Japanese packages have a basic label in English, not being able to read the Kanji, I can't tell the different qualities. I usually by a mid priced bag, and hope for the best. Wonderful lessons, by the way.

@kakanibalaprasad 2 жыл бұрын

Oh and I just made your Napolitana spaghetti with udon noodles and my kids loved them. Thanks a lot

@taijiskitchen 2 жыл бұрын

Yey, thats soooo good to hear!!

@elenag1934 Жыл бұрын

😂😂😂your slurp make always my mouth watering! Japanese people know how to enjoy the beauty of life❤️Respect!🫡😊

@jaall7280 5 ай бұрын

Thank you very much for the beautiful recipe, I enjoyed making it. You are also very handsome and pleasing to watch! 😊

@badethreyes8140 Жыл бұрын

educational...and seems healthy as well..

@dwightlooi 4 ай бұрын

My favorite soup as a kid = MSG + Water! Hmmmm... so addictive. MSG sprinkled on fried chicken or potatoes is also supremely delicious. Later in life, I found out where to buy not just MSG but Di-Sodium Inosinate and Di-sodium Guanylate powders! The current concoction is 50% MSG, 25% DSI and 25% DSG, it's a miracle seasoning and soup base.

@princessochka3690 3 ай бұрын

You sound like a drug addict, lol

@annakhjelm146 2 жыл бұрын

I just found your chanel and am enjoying your content a lot. Especially the videos about japanese culture are super interesting and very informative, thank you for making them. This dashi looks delicious 😊 and I was wondering if you could use the bonito and kelp for some kind of small side dish after you have made second broth with them ? Or is there no flavour left in them by them ? I am curiouse because many cultures have this way of getting everything that is posible out of a rear or expencive ingretiens and to encourage you not to be waistful 😊

@taijiskitchen 2 жыл бұрын

thank YOU for your comment!! it makes me so happy to know that you enjoyed them, your comments are what keeps me running! to answer your question, yes of course! we Japanese try all the best not to waste any part of the food!! here is one was to recycle the used up bonito flakes and kombu kelp! kzfaq.info/get/bejne/h5qnd5t1vNebg2g.html

@annakhjelm146 2 жыл бұрын

@@taijiskitchen Thank you 😀

@ScottyM1959 Жыл бұрын

Konichiwa Taijisan! I have a question. I love Japanese food and not just in restaurants and I'm teaching myself how to cook it myself. As a recent subscriber I have already learn a lot of mistakes I've been making that will be corrected. My question is this: can you premake dashi and keep it in your refrigerator and if so how long will it last?

@dj_koen1265 8 ай бұрын

The reason dried shiitake has more umami is because when the water evaporates it doesn’t take the flavor with it so it become more concentrated when you dry it Same with onions or paprika that gain more umami when you fry them There are a lot of instances where you either dry or fry vegetables first before using them because The concentrated flavor is better at imparting flavor into a dish

@olgam9367 Жыл бұрын

Moin Taiji:) I love your recipes so much. I have a question. May i freeze the 2nd selfmade dashi broth to use this later? I`d love to make the 1 and 2 Dashi, but i'd like to cook some dishes out the 2 dashi a little later. Thanks a lot and have a nice day!

@taijiskitchen Жыл бұрын

yes, freezing dashi is a good idea, if you want to make a large portion at once.

@olgam9367 Жыл бұрын

@@taijiskitchen Dear Taji, thanks a lot for the answer :)

@crazynance Жыл бұрын

I made some fish broth before looking at this video (😂) from haddock fillet and greensn with some dried seaweed , no one knows what kind it was. Tastes okay, but will be better after the flavour blooms overnight.

@olivierhuc9129 Ай бұрын

hey, once you have used your kombu and katsuobushi for the dashi, how do you use them in dishes? Like in what dishes?

@Mnl9187 3 жыл бұрын

👍🏻

@taijiskitchen 3 жыл бұрын

thanx!!😆

@osk803 Жыл бұрын

Can we make another dish with the used kelp n bonito?

@taijiskitchen Жыл бұрын

yes, I have exactly the video for that!! kzfaq.info/get/bejne/h5qnd5t1vNebg2g.html

@djurdjicaivkovic36 7 ай бұрын

wich shitake mushroom is that fresh or dry only one mushroom?

@pameladallaire 5 ай бұрын

I’ve heard that Char flavour (smoke) is part of the umami flavours. Is this true?

@yuwish6320 Жыл бұрын

Funnily enough, I can't find dashi stock anywhere. But kombu and bonito flakes, no problem. :shrug:

@dwightlooi 4 ай бұрын

I thought for the best dashi you are supposed to buy a dried whole Katsuo (Honkarebushi) and shave it immediately prior to steeping in the heated liquid?

@johnbrazell2433 Жыл бұрын

So I just made the ichiban dashi. I let the kelp soak overnight.

@protektwar Жыл бұрын

slurp is the essence even from the spoon

@SuperModerngranny Жыл бұрын

Can the finished broth be frozen for future use?

@taijiskitchen Жыл бұрын

yes, most definitely!

@SuperModerngranny Жыл бұрын

@@taijiskitchen thank you. 😊

@kakanibalaprasad 2 жыл бұрын

Hi, I am from India and am a vegetarian. I made Kimchi from your video and it came out great. How long can I keep the kelp in water in the fridge? And how long can I store the vegan dashi after boiling? Any advice would be highly appreciated.

@taijiskitchen 2 жыл бұрын

hmmm, i dont know for sure, but as long as it is sealed and store in fridge, it can stay for 5 days or so, I think. but it also depends on the temperature of the fridge, so smell and decide it yourself.

@stashmark7105 2 ай бұрын

Yes, I agree the American dashi is made with Mcdonalds french fries and Hip-Hop rap music. Hence its overtly decadent noisy flavor, somewhat gauche violence to the palette.

@leighlyle2304 Жыл бұрын

MSG has had such a bum rap. The hysteria surrounding it brings to mind the pseudo-science that created the hysteria behind the MMR vaccine. Do bonito flakes make the dashi broth taste fishy at all? And does the kombu make the broth taste/smell like dea water?

@johnbrazell2433 Жыл бұрын

Unfortunately I was not overly impressed. To me it was very very weak and not worth the effort. So I will just use the packet Dashie when needed