PSMTCHEF Furikake

PSMTCHEF Im gonna try that, thanks

There are lots of different kinds of furikake, but you just described how to make my favorite one: Seto Fumi Furikake. And like most foods, it's better when it's home made.

The kombu is also edible. I slice it into thin strips and sautée it with a little soy sauce, minced garlic, maybe some honey and black pepper. Really good.

What are some Benefits of Dashi?

+Valberta G GREAT!!! thank you so much......hope you enjoy it.

@@CookingwithChefDaichef kalau mau coba 10gr katsuobushi bagimana tkaran nya?

I tasted in in my mouth when he did it. I think it would be better to use a fine sieve if you don't have a muslin.

@@DanielOlivierArgyle : cheap unbleached coffee filter has always been my solution.

That's what I was wondering too. This type of dashi tastes bland. My next batch will include shitaki shrooms (5) w/ anchovy paste (1 tbsp) and small dried shrimp (1/2 cp.) If people enjoy bonito flake and kelp only, then I suspect their taste buds are malfunctioning...lol.

@@markszyszkiewicz Its a Dashi stock recipe, not a full soup, just like bone broth is just bone and collagen.

I notice if you soak wakame for a few hours or overnight it seems to make a stock. But does it have NATURAL MSG like Kelp, or is it just seaweed water? It seems a little thick, and might well work as a stock, I'll have to taste it when I make the soup tomorrow.

we can always add dried shiitake mushroom to the stock while steeping the dashi as it gives u more intense umami flavor. I hope i have answered ur queries

Nathaniel Smith Yes many people also add dried shiitake mushrooms to this, it will taste even more delicious! 🙂

@@hemrajthapa5461 also hondashi?

+madebytam Thank you for posting a great question. You can usually re-use bonito flakes, once more, for dashi but the flavour will be more subtle. Sometimes I chop them up and mix them in with some soy sauce and put them into mixed fried rice. With regards to the kombu, there are many ways to use them after stock making. I would suggest making "tsukudaru", where it is braised in soy sauce and mirin, its served as an accompaniment to rice. Japanese cuisine is definitely one whereby it is compulsory to use all of the ingredients at hand, with little to no wastage. I used to get "disciplined" as an apprentice when I threw away anything. Most bits and pieces that some may consider waste, we would put towards staff meals or for stocks......

Try letting it simmer longer. Let it reduce or use less water. Maybe add more kombu and let that simmer a bit longer before removing.

Those pellets contain lots of MSG. If u don’t mind getting “MSG headache...”

not really. You can use beef stock, but it will no longer be bonito dashi which comes from the bonito fish. Can you get instant dashi powder where you live? That would be fine to use....

A couple of days in the refrigerator. Just make sure to let it cool down before putting in the fridge. Then you can reheat to boiling to extend its life

Upfront, thank you for your excellent, no frills and to the point content. Despite the countless cooking channels, only very select few achieve this standard. Two questions: Is there a limit to extending the stocks life by the method above? Also, how long can Tonkotsu be kept in the deep freezer if stored in an airtight vessel? PS: If you can add explanations to the chemical / physical processes of cooking, that would be most appreciated as almost no chefs do so.

around 2-3 days, but you must make sure to cool it down correctly. Never cover the container you use to keep the dashi in, whilst still hot.

Alright, I'm gonna make it tonight. Thanks a lot!

I used to shave dried bonito for hours on end when I did my apprenticeship in Tokyo many years ago. Make sure the height and pitch of the blade is set correctly. Also try drying out the bonito over a naked flame for a few seconds at a time, taking care. That might help. Other than that, good luck!

I just watched a KZfaq video that said that you have to push the fish across the blade in one direction to get flakes...if you do it the opposite direction, it turns to dust. It has something to do with the way the meat fibers grow. I guess that is what happened to you? Head-to-tail versus tail-to-head?

D’après le chef, 2-3 jours. Par contre il faut attendre que le dashi soit froid dans son contenant pour mettre le couvercle.

thank you for the question, I guess it depends on what you are going to use the stock for and what your individual tastes are, but by all means you could absolutely add niboshi...

Chef, thanks for the answer. I will use the dashi to make shoyu tare.

Of course that can be a whole separate kind of stock. I used to imagine that people used those little fish because they were cheaper than katsuobushi, but they seem to be roughly the same price! That doesn't make sense to me, and I'm now firmly on the side of the katsuo stuff and even got one of the special planes and sharpened the blade! Forget about those minnows! I suppose if you were at the right street market in Korea say, they might be just a few dollars a pound, I guess I'd think about it.

Kombu is actually the backbone of the stock's flavour. It creates a deep, salty, umami flavour and scent

@@quynhanhnguyen4363 Thank you, been asking that on these videos. Then why not just use less and leave it in?

People do this all the time. It gets hydrated quickly! If you can soak it overnight or for a few hours I think you don't have to cook it at all, the flavor and umami just dissolve.

If you do so, the dashi inside the konbu will ooze out into the water (slowly). The main part of the konbu dashi is done there.

It definitely smells like a day at the beach! I don't think people use it because they like kelp-y food so much as because it contains the famous flavor enhancer. Kitsune Ikeda noticed this over a hundred years ago, which led to the discovery of MSG and "Umami", and I think the founding of Aji-no-moto company that is still with us! The dry fish has a DIFFERENT flavor enhancer and the mushrooms also. You can now buy all this as a dry powder and not fool around in the kitchen so much. All your ramen and processed foods depend on this stuff heavily. I'm saying MSG is cheap but quite old-fashioned, the combination of Glutamates+Inosinates+Guanylates is more powerful and is in all your snacks and ramen as I mentioned. I cook most of my own food and use this kind of stuff CONSTANTLY, and it probably comes down to less than a pound a year. What we're all doing here is making something that is very attractive to your mouth and maybe even smells good, that broth is delicious and seems like a very tasty bouillon with a little salt... but it's probably non-nutritive. Non caloric, not nutritious like chicken soup. More like tea than food. I think in the history of Japan this was a nice trick that made small amounts of boring food delicious and exciting, even if everyone might have been almost starving from our point-of-view.

Most of the recipes I have of Dashi are very similar, but I see that as different means to the same end.

absolutely, that's what I do most of the time at home. But in the restaurant, we only make dashi with bonito flakes and kombu.......

I didn't know about hondashi, thanks for tipping me off to it. Although I have to try to make it all from scratch at some point, this looks like a very good stock for home use!

Clearly, most people do! All Asian markets have soup powder in different size packs, and also in liquids and who knows what. The packs of fishy flakes are more rare, and the block of katsuobushi pretty much has to come from Japan directly, or from a special dealer on Amazon. Which is funny, because it's very easy TO make this stock and the ingredients keep for awhile. Making chicken or other meat stock seems like a lot of messy work by comparison, and the chicken is not "shelf-stable"!!! What I'm trying to say is "It's not hard! Like making a cup of coffee." But then I realize how much instant coffee and tea bags are sold.... WELL.

Yes! I slice it thinly and toss it with some soy sauce, sesame oil, garlic powder, pepper, a bit of sugar and hot pepper flakes (korean kind). Makes for a good side dish :)

Thank you.

You can also save it to make what is called a second Dashi. You use the same ingredients, but with half of the water. It is used mainly to cook vegetables with.

Michael Kohlman thanks

Voddgreen judging from other comments it's edible and can be made into other things

+Valberta G here are a few tips into making it last as long as you can 1)make sure its cooled completely before covering it and putting it in the fridge. Covering it while hot or even warm will create condensation and water, this will shorten the life significantly. Also putting it in the fridge will increase the temperature of the fridge and entire contents. 2)if its covered and the fridge is at a cool temperature of around 1-4 degrees celsius. It should be fine for around 3-5 days. If you want to use it longer than that, bring it back to the boil after 3 days, then cool it down with some ice (outside of the pan) and put back in the fridge. Hope this helps and well done for giving it a try, fantastic!

you can wait for it to cool, slice it into thin strips, add some other stripped laver, chopped spring onions and some sesame oil. you will have a cold dish.

Thank you very much :)

Then you get no dashi. You can order it online.

Well, you can order it online, or just get the Dashi powder (more than one type available from Japan, tasty and cheap).

You don’t have to be exact.....just add decent handfuls of it.

This is a stock like a western beef, chicken of vegetable Stock so you will have to season. It has a smoky taste, but very fishy.

I wonder how he will response to your comment :P.

I freeze mine... and I have pork bone stock and chicken stock frozen as well.. as for seasoning. that should always be separate.. you want a neutral stock and then you add what they call tare.. it's the seasoning.. miso, shoyu, salt ect....

Please see the other dashi video I uploaded on this channel, it contains shiitake

It cooks faster.

Maybe you can buy the ingridients at online shop (e-commerce) in ur country

Yeah, I was tipped off balance, too! Also, where is the dried shitake? My understanding of dashi is all fukt up.

@@anonymous-zn5em Your understanding of dashi is fine, as there are many different kinds and some don't even use Kombu but just Bonito flakes, cheers...

It's actually extremely common for people in Asia to learn english from British sources. You hear it a lot in Singapore and Hong Kong in particular. And of course, there are ethnically east asians who are native to Britain or Europe, who would also be taught to speak english with a British accent.

Why cant he be both?

jack bin mat bonito is smoked dried bonito fish