This should be the first video to watch for anyone interested in learning how to cook Japanese food. Simple and easy to follow instructions. Liked, shared and saved.
Thank you for this clear tutorial! It was so easy, like you said. Two questions - I bought the katsuobushi flakes you recommended. There is no English on the bag lol. How do you store this after it's opened? Also - what do you do with the used Kombu and katsuobushi? I know you said this can be used, not sure what to add. Thanks.
Glad you enjoyed the video! The katsuobushi can be stored in an airtight container or ziploc bag and in a cool, dry place. I leave mine in my pantry and it's totally fine but if you live in a very humid area then you might want to store it in the fridge (avoid the vegetable/fruit drawer though). As for the leftover kombu, you can make some tsukudani which is when you simmer it in a sweet soy based sauce. Just Google "kombu tsukudani" and you'll find a bunch of recipes (Just One Cookbook does a fantastic job). And you can make some furikake which is Japanese rice seasoning with the leftover katsuobushi, and same, just Google "furikake using katsuobushi". Hope that helps!
This should be the first video to watch for anyone interested in learning how to cook Japanese food.
Simple and easy to follow instructions. Liked, shared and saved.
Yes, dashi is the foundation of Japanese cooking.
Very nice and straight forward thank you fir this. I have been wanting to try to make my own miso soup so thanks for this
My pleasure, glad you enjoyed the video!
Thank you for this clear tutorial! It was so easy, like you said. Two questions - I bought the katsuobushi flakes you recommended. There is no English on the bag lol. How do you store this after it's opened? Also - what do you do with the used Kombu and katsuobushi? I know you said this can be used, not sure what to add. Thanks.
Glad you enjoyed the video! The katsuobushi can be stored in an airtight container or ziploc bag and in a cool, dry place. I leave mine in my pantry and it's totally fine but if you live in a very humid area then you might want to store it in the fridge (avoid the vegetable/fruit drawer though). As for the leftover kombu, you can make some tsukudani which is when you simmer it in a sweet soy based sauce. Just Google "kombu tsukudani" and you'll find a bunch of recipes (Just One Cookbook does a fantastic job). And you can make some furikake which is Japanese rice seasoning with the leftover katsuobushi, and same, just Google "furikake using katsuobushi". Hope that helps!
Hello Sushi man. Thank you for this video. I have been waiting for a good instruction how to make dashi broth. You are a great presenter😊
Thanks Maria and glad the video was helpful!
thank you for the nice tutorial
What's the name of the dish at 5:12? I can't make out what you're saying to look up a recipe thanks
It's called tsukudani, basically simmered/seasoned kombu. Just One Cookbook has a great recipe: www.justonecookbook.com/simmered-kombu-tsukudani/
Too lengthy video... I love the content but loosing patience...