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!
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. 🤩🤩
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.
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
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.
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.
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.
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
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?
In your recipe at the end you forgot the soy sauce- oops! Lovely visit with some Japanese language lessons and culture and how to use the broth for other uses! Thank you
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.
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 😊
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! th-cam.com/video/Q4wD8DWq7S4/w-d-xo.html
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!
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?
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.
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.
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.
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?
Thats what I love about Japanese kitchen. How simple, and deep flavour. Most of the world wouldnt see how special they are
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!
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!
Thank you Taiji’s Kitchen for these simple ingredients. I love Japanese food.
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. 🤩🤩
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.
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
I appreciate how much you enjoy your cooking!
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.
Waah, v useful umami chart n a great recipe. Thank u v much.
Thank you for Sharing your recipes and ideas God bless
Thank you for this recipe
Thank you so much this video and the wonderful explaination!
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.
I enjoyed this video - good work
Lovely, thank you
Thank you so much, so enlightening ❤
Thanks a lot
Oh and I just made your Napolitana spaghetti with udon noodles and my kids loved them. Thanks a lot
Yey, thats soooo good to hear!!
educational...and seems healthy as well..
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.
You sound like a drug addict, lol
Thank you very much for the beautiful recipe, I enjoyed making it. You are also very handsome and pleasing to watch! 😊
😂😂😂your slurp make always my mouth watering!
Japanese people know how to enjoy the beauty of life❤️Respect!🫡😊
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
I found the dashi “teabags” in Milwaukee.
At Mo’s Asian grocery!
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?
In your recipe at the end you forgot the soy sauce- oops!
Lovely visit with some Japanese language lessons and culture and how to use the broth for other uses! Thank you
hey, once you have used your kombu and katsuobushi for the dashi, how do you use them in dishes? Like in what dishes?
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.
Can we make another dish with the used kelp n bonito?
yes, I have exactly the video for that!!
th-cam.com/video/Q4wD8DWq7S4/w-d-xo.html
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 😊
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!
th-cam.com/video/Q4wD8DWq7S4/w-d-xo.html
@@taijiskitchen Thank you 😀
wich shitake mushroom is that fresh or dry only one mushroom?
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!
yes, freezing dashi is a good idea, if you want to make a large portion at once.
@@taijiskitchen Dear Taji, thanks a lot for the answer :)
1st thing i did, when I bought shitaake for the first time, i ate it raw. Now i see why my stomach was in pain for a few days😅
I’ve heard that Char flavour (smoke) is part of the umami flavours. Is this true?
So I just made the ichiban dashi. I let the kelp soak overnight.
Thank you for the slurp alert. Domo domo.
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?
slurp is the essence even from the spoon
Can the finished broth be frozen for future use?
yes, most definitely!
@@taijiskitchen thank you. 😊
Funnily enough, I can't find dashi stock anywhere. But kombu and bonito flakes, no problem. :shrug:
👍🏻
thanx!!😆
Shitake mushrooms are poison raw?
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.
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.
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.
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?
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
Yikes, that paper towel contains all kinds of chemicals (especially for bleaching)...use a cheesemaking cloth instead!