How to Make Dashi From Scratch (出汁)

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Dashi is a seafood-based soup stock used in many Japanese dishes. Here's everything you need to know about it: from the ingredients that go into it to a recipe for making authentic dashi. #dashi #japaneserecipe #japanesecooking
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Dashi Recipe
Makes 4 cups of dashi
INGREDIENTS
4 1/4 cups water
10 grams konbu
15 grams katsuobushi
INSTRUCTIONS ▶ norecipes.com/how-to-make-dashi/
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Опубликовано:

15 июн 2024

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Комментарии : 55

@NoRecipes 5 лет назад

Thanks for watching! What's your favorite recipe using dashi?

@kathcares Год назад

Miso soup! I used to make it with only water; I know better now!😁

@Nadege949 5 лет назад

Thank you so much for mentioning how to make dashi plant based!

@NoRecipes 5 лет назад

You’re welcome!

@pedromatos8310 5 лет назад

Hi Marc! Homemade Dashi is so much better than the bought ones! Can't wait for the miso video!! You're my favorite channel! 👍☺

@_Lightning_Dog_ 5 лет назад

Wow! This is next level. Thanks so much!

@NoRecipes 5 лет назад

You’re welcome!

@mahlina1220 5 лет назад

Nice refrigerator. Love your instructions! Beautiful clean shots also!

@NoRecipes 5 лет назад

Thanks! Hahaha, it’s a Mitsubishi. Picked it because it has one of the largest capacities for a consumer fridge in Japan, but still not big enough🤷🏽‍♂️

@judyrobas5123 2 года назад

Wow, ive.learned.so much from you! Really did a.good.job.on your histories. Amazing! Impressive!

@NoRecipes 2 года назад

Thanks Judy!

@derekmizak 10 месяцев назад

This is absolutely amazing recipe - the best dashi I have ever made.

@NoRecipes 10 месяцев назад

I’m so happy to hear you enjoyed it 😀

@sneezersmom 5 лет назад

I may not care for fish much, but I love dashi in my Japanese foods. An essential ingredient. I will look for some dashi packs in my local Japanese food store.

@NoRecipes 5 лет назад

Kayanoya has an online shop

@monisantini-kelly6581 3 года назад

Thanks for this fabulous video! I love to make Agedashi Tofu, with soft tofu, but I use dashi and kombu for my Fusion cuisine. Being an Italian, using Japanese ingredients cooking my food gives such an exotic note and taste to my dishes. I also use Miso a lot in my soups and sauces 😉❤

@NoRecipes 3 года назад

You're welcome Moni! I think Japanese and Italian cuisines use a lot of similar ingredients and have similar flavor profiles so the two cuisines are very compatible. I'd love to hear the kinds of ways you're integrating Japanese ingredients into you cooking.

@rowaidafl 5 лет назад

Thank you Marc, I have Japanese kombu in my pantry perfect

@NoRecipes 5 лет назад

You're welcome Rowaida!

@luigigamermasterofmariokar9387 3 года назад

Hi Marc! My favorite recipe using dashi is sweet flavored miso soup and katsudon.

@NoRecipes 3 года назад

Both great calls 👍🏽

@KT-uo7qo 5 лет назад

My last attempt was a flop! Definitely will try again!!

@NoRecipes 5 лет назад

Hi Kelly, was it using this method? If so, can you tell me a bit more about what went wrong and perhaps I can help you figure out how to fix it for next time?

@briannamorgan8548 4 года назад

Hi, I love your videos. They are beautifully presented and so precise and don't have a lot of fluff. Also, thanks for explaining the meanings of the Japanese recipe names. Question: Can you approximate "10 grams of konbu" by describing the size? (for example, 1"x2"-inch piece). Same for katsuobushi -- 1/4 cup? 1/2 cup? For those of us who don't have a kitchen scale. Thank you!

@NoRecipes 4 года назад

Hi Brianna, thanks for dropping by to leave a note! I'm glad to hear you find the explanations of the names helpful. Regarding the approximations, if you click through to the blog, I generally include volumetric approximations for ingredients that make sense in parenthesis next to the ingredient. For both Katsuobushi and Konbu it's almost impossible to provide an approximation as katsuobushi is extremely fluffy and will pack differently into a cup depending on how small the shavings are, how moist they are, how thickly they are shaved, how lightly you pack it into the cup, the shape of your measuring cup, and even how much humidity there is in the room. Konbu similarly comes in many shapes(i.e. some are rolled, folded or heavily wrinkled) and sizes and thicknesses which can make the same 1x1-inch piece a vastly different amount of konbu. My best advice is to get a digital kitchen scale, they can be found on Amazon for under $10 and once you start using it it's a lot more convenient than using measuring cups as you'll have less things to wash. If you want to approximate in the mean time, the packaging your konbu and katsuobushi come in should have the weights printed on them. You can then do a bit of math to figure out the approximate amounts (i.e. if the bag has 100grams of konbu, 1/10 of the bag is 10 grams). I hope that helps.

@silvandarart 3 года назад

Vegan mapo tofu is my favourite recipe using vegan dashi :)

@nedsneedvanoverbeek1678 Год назад

great video! I love making dashi. I'm ready to go next level and get the kit to shave my own katsuobushi. Is it worth potentially losing the tips of my fingers to do this?

@NoRecipes Год назад

Thank you! Nothing beats freshly shaved katsuobushi, especially if you're using it directly on food. Freshly shaved katsuobushi on hot rice with a drizzle of premium soy sauce is one of the best simple meals. That being said, I've been banned from using one after shortening my ring finger by a few mm, so please be careful.

@pascalobert4259 2 года назад

Hi Marc, thank you so much for the great vegan-friendly videos! What kind of Kombu do you recommend for a vegan dashi? My local japanese supermarket offers Ma-, Rausu-, Rishiki- and Hidaka-Kombu. Thank you in advance :)

@NoRecipes 2 года назад

You're welcome Pascal! These are all regions of Hokkaido and they're each going to have different characteristics. My personal favorite for vegan dashi is konbu from Rausu because it has the most "meaty" flavor and umami.

@pascalobert4259 2 года назад

@@NoRecipes Perfect, thank you Marc :)

@KathyHagle 4 года назад

I love miso soup and want to make my own dashi. I made it with a store-bought broth that was called miso, but the taste was not what I was hoping for.

@NoRecipes 4 года назад

Hi Kathy, making dashi from scratch makes a huge difference as the powdered dashi and the miso that already has dashi mixed in is usually made using MSG and cheap fish extracts. In case you need a miso soup recipe I also have a video showing 3 different styles of miso soup here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2Nm48b9oBPY.html

@KathyHagle 4 года назад

@@NoRecipes Thank you I will be looking at your videos and most definitely using a better dashi stock.

@ArgentoRAWRz 4 года назад

I was wondering, any alternates to skipjack tuna, or that other thing u soaked into water, cause in Greece there are no cheap ingredients for me to make dashi from scratch

@NoRecipes 4 года назад

Although katsuobushi and konbu are the most common ingredients to make dashi with in Japan, "dashi" just means "stock" in Japanese, so you can make it with whatever you want. For instance, shiitake dashi is made with shiitake mushrooms and konbu, chicken dashi is made with chicken, and vegetable dashi is made with vegetables. That being said, if you're looking for the taste of Japanese dashi, there is no good substitute for katsuobushi.

@tanisc7838 Год назад

This sounds so easy! Can dashi be frozen to use for later?

@NoRecipes Год назад

Yes, if you have the space, then that’s definitely an option.

@felominabruce2773 10 месяцев назад

Hi mf..i love japanese recipes...thanks for sharing your yummy and healthy recipes..godbless

@suhoat307obsessionmv7 3 года назад

I don't think I can find any of the ingredients in my country, aside from water of course 😢 I'll make your Katsudon recipe without it haha! I'm sure it will turn out delicious.

@NoRecipes 3 года назад

What country do you live in? You might not be able to find the base ingredients to make dashi from scratch, but I have seen instant dashi powder in most countries I've visited. It's not quite as good, but it will still taste better than leaving it out. I'm assuming you're looking at this because you want to make my Katsudon recipe. Since you mentioned you also can't get sake, if you leave the dashi out too, the sauce is not going to taste very good. If you can't find dashi powder where you live, substitute a different kind of stock such as chicken stock or vegetable stock.

@blaize4482 2 года назад

@@NoRecipes Hi Marc! Not the original commentor, but im in a similar position. We don't really have dashi here, they might at an asian grocerer I would have to look. But theres something called 'Shimaya Bonito Dashi Stock - Powder, 50 g, 10 sachets ' Would that work? is that basically the dried version of dashi, and you just add water to however much you need? Thank you :) edit: also for the sake, we have 'Japanese Cooking Sake' is that the same as just the normal sake you would use in your cooking? Apparently it just has some salt added, making it less sweet, will that affect the overall flavour too much? Im probably not going to buy an entire bottle of proper sake

@NoRecipes 2 года назад

@@blaize4482 Hi Blaize, powdered dashi is the lowest quality dashi and is full of artificial flavor enhancers, but it will taste better than omitting it entirely. As for how much water to add, it should say on the package. Regarding sake, you can go check out this video series to learn more about sake: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-C2p6MN4EVeA.html, but the short answer is that I don't recommend cooking sake. This usually includes a ton of salt to make it undrinkable (this is to get around liquor taxes), and when when used in a recipe it will make it way too salty. Have you tried looking online, or in Asian markets?

@blaize4482 2 года назад

@@NoRecipes Thank you for all that! Alright, i'll definitely consider trying to find the proper stuff then! We have plenty of asian supermarkets in Australia but i don't want to spend too much money on large amounts of sake or dashi for just one dish. If they happened to sell them in smaller quantities, it may be better. I totally agree however, i think the point is that it makes it sweet, with the added salt it kind of takes away from the purpose of the meal. Appreciate the in-depth reply :)

@NoRecipes 2 года назад

@@blaize4482 Thanks for being more specific about where you are, my dad lives in Australia so I'm pretty familiar with the local market. There are Japanese grocery stores in bigger cities like Sydney, Brisbane and Melbourne that will definitely have the ingredients. Both of these ingredients are a core part of Japanese cuisine so if you plan on cooking much Japanese food you will need both. If you need suggestions on how to use them I'm happy to help. Try checking a larger bottle shop for sake. They come in 300ml and 720ml sizes. As for the reason sake is added, it's for umami (please watch the video in the link I sent earlier, it explains in more detail).

@zero_to_1000 5 лет назад

How long can you keep the dashi if at all?

@NoRecipes 5 лет назад

A couple days max. If you add some salt to it, it will keep for about a week, but that limits what you can do with it (i.e. you won’t be able to use it for miso soup). The other option is to freeze it, which will make it last much longer.

@ImEmpTy295 Год назад

How should we use katsuoboshi after using it in this recipe? I feel bad having have to throw them out being so good

@NoRecipes Год назад

Good question! In Japan, it's usually upcycled into a condiment called tsukudani by cooking it along with the konbu in soy sauce, sake, mirin and sugar. It makes a salty condiment that's eaten with rice. You could also try adding it to things like meatloaf meat sauce as a way to boost umami (it will still have some taste).

@ImEmpTy295 Год назад

@@NoRecipes oh wow thank you! Will also look into these recipes. By the way love you channel!

@NoRecipes Год назад

@@ImEmpTy295 Thank you!