ありがとうございます！As a vegan it is really nice to know how to make fishless dashi!

I'm really glad to see some vegetarian/vegan dashi stock!!! I'll definitely use this recipe. Thank you so much for making this video!

Thank you so much for sharing this vegetarian/vegan version.

I love watching you cook, it is so relaxing.

Thank you so much for making this video I am allergic to seafood but love Japanese food so it’s always hard to find recipes that don’t use fish so having videos like this are so helpful

Thank you for posting. This is what I've been looking for. Well, I took my family for school field trip at Ajinomoto Factory here in Kawasaki. I've been wanting to make a ton of dilicious healthy dish naturally! 今日の指導ありがとう。

I just got some dried kombu and shiitakes so I'm going to make this immediately. Thank you!

Excellent video, thank you Chef Dai.

That skum was a lot more intense than I was expecting!!! Thanks so much for this recipe.

Thank you so very much. I’ll be soaking my kombu and shiitake tonight. Mahalo!🌸

thank you for sharing - it so simple to follow

Wow! This is incredible. So glad I found your video. Thank you! Wish me luck with my first dashi :)

So pleased I found your channel 😀

Dai went from being a hero into a chef. . .

great recipe!

Thank you, that made me subscribe

I've seen other recipes for your vegan Dashie sauces however one young lady I just saw before I ran across your video she did not go into the detail of how to take this like you said the scum off the top which I'm very familiar with like when I make stewed oxtails it's important to take that scum off the top etcetera but thank you so much I'm using your recipe I love Asian cuisine I I find it not only healthier however full of flavor light and feeling all at the same time I'm really trying to watch what I eat I've never been a meat eater I don't eat Crustaceans I've never eaten pork so for me Asian cooking is the place for me to be healthy not all the sugars in heavy dose I can't tolerate that I love Asian cuisine so thank you so much for sharing.......... I would like a recipe for the red bean paste the very smooth one I seen Raina she's an Asian KZfaqr she does a lot of food competitions and she loves these red bean paste pastries that looks so tasty she had around 1 and it wasn't like the chewy doughy and then she had the one that shaped like the fish OMG I would love to try the round one that she had and what didn't look real do it look more I want to say kind of a little cake but just a little pull it wasn't heavy however thank you so much for sharing I'm looking all over the KZfaq trying to find a good recipe for that red bean paste dough Thx again for sharing Continue To Stay Safe Healthy Strong and Happy Many Blessings and Much Love-n-Peace 💜☮️💯😇🙏🏾💙❣️

Thank You 💖💖💖

love your accent 😀

How you do miso soup with vegetarian dashi? What we do with shitakes? Thanks for your recipes!

HiHi Chef Ikeda, good to see you here. So miss London and your restaurant.

Ah!! I’m going crazy here! There’s vegetarian dashi?😌🧡

Hiya! I love this recipe! I was just wondering how many servings this makes? I need to be able to make enough for a 2 person serving, as I have a cooking exam soon and I plan to make this so I can use it in Sumashijiru :)

2:26 or a very fine pair of stockings- ofc a ashed one you havent worn ;) its what my grandma uses for making marmalade

Hi chef dai, if we make a big pot of dashi stock. How long could we keep it in refrigerator?

How long can you store this in fridge or freezer if i wanted to bulk make it for multiple recipes? I'm so excited to try it

What is the salt content? Can this be used in place of salt? Thank you.

Hey Dai, thank you very much for your awesome work, i am really enjoying your videos. I want to ask you, If you could add a Tutorial on how to make mentsuyu (vegan and normal). I am totally addicted to soba and i prefer to them cold. In shops here you can not get mentsuyu without bonito, and i would Love to Share that awesome dish with my girlfriend who is a vegetarian. If you have a link to some online recipe, and you do not have time for a video than it would ne awesome If you could share it. All the best from munich :D

Could you use this for gyudon? I cannot find bonito flakes in our area.

would u make any kind of shabu shabu soup like a collagen, tom yam and konbu?

How do we use the remain of konbu after used in dashi?

Do you have to wipe the white things from kombu first?

Can you please share the link to your video about how to use kombu after making dashi? Arigatou gozaimasu 🙏🏻

So which video goes over what to do with the konbu?

👍

Mahalo Chef, I used your Dashi recipe and I am enjoying cooking my quinoa with. However how long will the cooked kombu last in the refrigerator and how else can I prepare the cooked kombu?🙏🏽🌸

Hi. Is it a must to leave the kombu and the mushrooms soaking in the water in the fridge?

How long do you keep the kombu on the heat?

Hi there! how long can this stock keep? do you recommend making big batches and freezing in portioned ziplock bags?

Una vez en mar del plata hubo un temporal,aparecieron muchas algas en la playa,por logica son comestibles? Ó puede haber algas dañinas para el humano?.Gracias

I've heard you should squeeze the shiitake mushrooms after soaking if using for Dashi you agree with this? Just curious thank you!

Do I throw away the kelp or Konbu after boiling for one hour

Can you you show us some Konjac recipes please

I cannot find your video on what to do with the used kombu - is anyone able to point me to it please? Thank you

Hi, this is my first time watching yr video. I just bought japanese kelp last night. The shopkeeper asked me to boil it wt pork for 2 hrs. Will it change the taste cos i saw you boiling only for 3 mins. Pls advise.

Hi Chef Dai, can you clarify if we should boil the seaweed just exactly 3 minutes? What will happen to the stock if we over-boil it? Thank you

Can i add some ginger?

Is it recommended to prefer fresh shiitake mushrooms over dried ones?

Not boiling the mushrooms?

With truffle

Can the stock be frozen and defrosted when required?

I have seen at least 3 dozen stock making videos, and in almost all of them it is recommended that one remove the scum from the top. Can you please tell me: 1. The reason for doing so? 2. What is the scum made up of? 3. What are the differences in flavour and/or aroma of a skimmed stock versus an unskimmed stock?

Do you squeeze your shitakis before you take them out?

would it be bad to just boil it without soaking it overnight?

this is great! will try at home :) some questions: 1) how come you pass the stock through a towel or muslin cloth? I didn't see any "impurities" floating in the soup - are they usually visible? 2) what do you do with the leftover kombu? I didn't find your video with information :) 3) what kind of dishes, besides miso soup, can you commonly make with this dashi?

You never made a video on what to do with the kelp afterwards

Is it normal that the shiitake mushrooms give off a very pungent smell, almost garbage-like, after soaking?

This japanese chef is so english that my teeth start shifting

Sooo Aku from Samurai Jack means scum... Seems legit :)

Thank you! You should consider not using aluminium cookware though. It is not very healthy

Do they sell any of the dashi stock powder without MSG?

whats the point of de-scumming the stock if your going to sift it anyway?

I would NOT USE PAPER TOWEL to strain just because they have chemicals in them to bind the paper towel together and especially with HOT BROTH that releases those chemicals in the broth your removing “impurities” from.. kinda counterintuitive. I’d rather leave the so-called impurities in the broth or just strain with a very fine mesh strainer

Using paper towels. Some of them have chemicals that you don't want to eat.. so be careful. If they are scented or extremely soft, do not use. Buy the cheapest off brand, or better yet, use unbleached coffee filters.

One punch man ?

If you are worried about cooking food without impurities, I certainly would not be making soup stock in an aluminum pot.

Looks like its being filtered through toilet paper wtf?

That combo wont taste anything like dashi though. Dried shitake do not taste anything remotely close to katsuobushi.