I've been making this from your book for a while now, and it really makes a big difference! I always keep some in my fridge. It's also delicious when used for shoyu ramen. As a bonus - I also heat the leftover bonito flakes in a pan with sesame seeds, dried seaweed, and sesame oil - let cool then chop up - makes a phenomenal furikake seasoning packed with unami!!! (My four year old wants it sprinkled on everything! Haha.)
Katsuobushi is pretty difficult to replace unless you're using instant dashi powder like Hondashi, at least flavor wise. I've never used anything else in the dashi for nikiri but you could try dried shiitake, which makes a great dashi as well.
Sake is kind of tough to replace but you could use a dry white wine or Chinese Shao Xing Cooking Wine. If you're looking for a non-alcohol replacement, I would just increase the amount of mirin a little bit. However hon-mirin (true mirin) will have alcohol as well. Aji-mirin typically has a real low alcohol content. Hope that helps!
I've been making this from your book for a while now, and it really makes a big difference! I always keep some in my fridge. It's also delicious when used for shoyu ramen.
As a bonus - I also heat the leftover bonito flakes in a pan with sesame seeds, dried seaweed, and sesame oil - let cool then chop up - makes a phenomenal furikake seasoning packed with unami!!! (My four year old wants it sprinkled on everything! Haha.)
It really does Mike! And good job on making your own furikake, that's the perfect way to use the leftover katsuobushi, keep up the great work!
Thanks for sharing! Great video! 🙂🙂🙂
Thanks, glad you enjoyed it!
Thanks for this! 🙏
Np, glad you enjoyed it!
Hello can you show how to cook Takoyaki? My sister really loves it. I’d like to surprise her on the birthday. 😊 thank you. Love your channel
That's a great idea! I used to have a takoyaki grill a while back and been meaning to get a new one. Would make a great video. 👍
Excellent
Thanks!
It is very similar to mentsuyu, or simply tsuyu, which is soup base, I made a large quantity, the only extra adition was a little kombu.
Yes very similar, just heavier ratio on the soy sauce in this case.
Hi, can this be made without the Sake? (Alcohol). Children Friendly. Thanks
Yes you can and it'll still taste great!
Thank you@@TheSushiMan
great simple recipe! I'm fine with bonito but just curious - anything you recommend as a substitute?
Katsuobushi is pretty difficult to replace unless you're using instant dashi powder like Hondashi, at least flavor wise. I've never used anything else in the dashi for nikiri but you could try dried shiitake, which makes a great dashi as well.
@ thanks for the advice! I picked up Katsuobushi to follow your recipe so I’m excited to try it!
can i use this for adobo
I can't see why not? Might want to add some other spices into it though depending on preference.
How come you don’t use kombu for the dashi added ?
I kept the recipe as simple as possible but you can add kombu, it's just comes down to preference.
What can we use instead of Sake?
Sake is kind of tough to replace but you could use a dry white wine or Chinese Shao Xing Cooking Wine. If you're looking for a non-alcohol replacement, I would just increase the amount of mirin a little bit. However hon-mirin (true mirin) will have alcohol as well. Aji-mirin typically has a real low alcohol content. Hope that helps!
How much time it can be stored
Its sweet soy sauce. As long as you keep it clean, sealed ans refrigerated it should be good for a long time
Would a barrel aged soy sauce be good for finishing nigiri?
Hmm.. Never tried but I would be very curious to see how that tastes. Let me know how it is if you give it try!
@@TheSushiMan May I recommend TAKESAN KISHIBORI barrel aged soy sauce, soy sauce on another level, delicious!
Nice, thanks for the suggestion!
👍👍👍
Don't took vedio on top like this