How to Make Dashi (The Ultimate Dashi Guide) (Recipe) だしの種類と作り方 (レシピ)

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This is the ultimate guide to Dashi, Japanese soup stock. You’ll learn about the different types of dashi, the ingredients, and how each stock is used in Japanese cooking.
The Ultimate Dashi Guide & Written Recipes ▶ bit.ly/Ultimate...
The Japanese soup stock is typically made from:
- Kombu (dried kelp)*
- Katsuobushi (dried bonito flakes)
- Iriko or niboshi (dried anchovies/sardines)
- Shiitake (dried shiitake mushrooms)*
- OR a combination of all above or two (such as kombu + katsuobushi)
*vegetarian and vegan
Please read the blog post (link above) to learn about each type of dashi.
#dashi #japanesefood #justonecookbook
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How to Make Dashi (The Ultimate Dashi Guide) (Recipe) だしの種類と作り方 (レシピ)

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28 сен 2024

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Комментарии : 284

@minipott 3 года назад

love that a lot of the ingredients can be used after to make another dish! So wonderful

@martinitland 5 лет назад

I have to say, both your blog and your RU-vid channel are absolutely wonderful sources of information and inspiration. The combination of easily understandable directions, fantastic looking pictures/videos and optional in-depth information on the background and possible areas of use.. Everything ties together to create a tasteful experience that is also easy to navigate in order to find just what I want. This is something that will prove immensely helpful to me in my efforts to improve my skills. Thank you😊

@yaskaha 4 года назад

Thank you for your channel! It1s easy to understand and fun to watch. I´m a half japanese, half portuguese who lives in Dublin. Nice to meetyou.

@bradleyhalfacre7992 2 года назад

THANKYOU!!!!!! At last everything about authentic Japanese food in one place and your presentation is so simple and elegant , brilliant.

@atlantisitecrystal 4 года назад

Thank you so much!! now I can make my own dashi from scratch. I like kelp and fish flake. my favourite and I'm going to make Udon with my lovely donabe

@themardbard9096 2 года назад

Awase dashi is the new love of my life

@Krasherox Год назад

Thank you for showing how to make Iriko Dashi!

@waimeaguyz9074 3 года назад

thank you for sharing. i like dashi (shrimp) but i like bonito too. the directions weren't specific. i could have read more and figured it out but i'm old and don't have patience. anyway, you used 2 cups and that work. i now enjoy dashi on cold nights and making egg omelet with ground pork. thanks again.

@epitoky Год назад

Thank you so much! I had no idea being that I’m vegan that I’ve probably been eating many things that aren’t in yet when I go to restaurants because I didn’t realize or think about the different stocks that may be being used… Thanks to you, now I know, and I can also make delicious Japanese dishes at home 🙌💓🙏

@sharezerglazedilao2329 5 лет назад

Thank you for this video Nami san! It is so helpful for foreigners like me who live in Japan!

@justonecookbook 5 лет назад

You're very welcome! Hope you enjoy your stay in Japan and try different foods while you live there. :)

@nebulagentlespeech 3 года назад

the most useful video about dashi to me, thanks a lot

@SimonOShahan 5 лет назад

Beautiful, spot on, tutorial for dashi. I’ve eaten a lot of Japanese food in my almost 30 years living in Japan, and this channel is a great source for anyone wanting to “cook Japanese”. Dashi is fundamental. Try them all.

@justonecookbook 5 лет назад

どうもありがとう！ 30 years! I haven't been here in the US for 30 years yet. WOW that's a long time! Thank you so much for your kind feedback. I appreciate it very much.

@YuriGarcia-iz9rn 9 месяцев назад

Yes it the best no man duck you thi du bee. Like fiyie you daom

@mentaritravel1004 3 года назад

I love the bonus of japanese learning words. Thank you

@cphawaii Год назад

Happy New Year! I just made komu dashi for my new years soup, thank you!

@dianerobertson1277 2 года назад

Thanks for clear instruction and explanation on the website

@missginzz9732 3 года назад

Really nice video, not much time but really useful and complete. 😘😍👏🏼❤️

@sarah702 5 лет назад

I totally enjoyed it❤️ Thank you 🙏🏻

@justonecookbook 5 лет назад

Thank you so much!

@kathykaura7219 2 года назад

how nice to expanc my cooking knowledge

@LiloUkulele 4 года назад

Your videos are always inspirational! Domo Arigato!!!!

@anna.m8 5 лет назад

This is what I needed, thank you!

@justonecookbook 5 лет назад

You are very welcome!

@iarreolav 3 года назад

Very informative. Well done

@aidanngreenwolfe200 5 лет назад

Love your videos. This was very helpful

@XxKiokoxX 3 года назад

Thank you thank you thank you!!!!!

@ulrikeduke9879 4 года назад

This is so easy! Love it!!!!

@alderaan20 2 года назад

I might have to try a mix of the shitake and bonito flakes.

@sherwingomercapuli6805 4 года назад

Thanks for sharing 😍

@vante05 3 года назад

was making notes, though this would help

@peepbmw 5 лет назад

Thank you for show how easy to make main ingredian. ^^

@justonecookbook 5 лет назад

Thank YOU for watching! xoxo

@axutau 4 года назад

thank you for sharing lovely

@giannisniper96 4 года назад

Thank you very much! It would also be superb to have recipes for the leftover konbu!

@justonecookbook 4 года назад

I have 2 recipes with leftover Kombu on the blog. If you search Kombu on my blog I think you will find them. Homemade Furikake and simmered kombu.

@martham326 5 лет назад

This is so useful!!! Thank you!

@justonecookbook 5 лет назад

Thank you so much for watching!

@EhCloserLook 2 года назад

Surprise Japanese language lesson at the end of the video! 🙌

@findsomethingdelicious 5 лет назад

Very easy to understand!! Thank you so much!! Ma Ta Ne :-)

@fatimaelizabeth130 5 лет назад

I just started watching your channel I am already a subscriber. The first option of shiitake dashi is the portion for one person? Thank you very much for your recipes.

@shazelroz 2 года назад

Great

@veggielord 5 лет назад

Thanks. I really want to try and make chanko nabe like the strong rikishi!!

@justonecookbook 5 лет назад

Here is the recipe! www.justonecookbook.com/chanko-nabe-sumo-stew/ Enjoy!

@irenesoetomo6174 4 года назад

what can be made from kombu use (once used to make dashi) Terimakasih (thanks)

@Skarrald 2 года назад

I want to boil rice in Dashi and see the result :)

@pinkegg3179 5 лет назад

Thanks for the video! I want to use these dashi for cooking noodles. Do I still need to add salt sugar etc?

@justonecookbook 5 лет назад

Yes, please refer my udon noodle or soba noodle soup recipe. :)

@loidacruz5019 3 года назад

How to use each dashi? Example for meat what kind of dashi i will use? Any dashi kind of dashi?

@Yotanido 3 года назад

Recap for awase dashi konbu dashi: 1l water 10g konbu, slotted Cold brew: Place konbu in water. Let steep for 2-3 hours (summer) or 4-5 hours (winter) Remove konbu Hot brew: Place konbu in water. Let sit for a couple hours, if possible. Bring close to boil on medium-low heat. (~10 min). Skim foam off. Remove konbu just before it boils and turn off heat. awase dashi: 10g katsuobushi Place katsuobushi in kanbu dashi. Bring to boil. Simmer for 30 seconds, then remove heat. Let sit for 10 minutes, then remove katsuobushi.

@faj8340 2 года назад

Can it last long if you put it in a freezer for later?

@Janine.Najarian 5 лет назад

you da best

@thaisvasquez1632 3 года назад

Which dashi would you recommend for takoyaki??

@jackryder6732 3 года назад

I saw a chef cooking chicken fried rice and used chicken dashi base. How do I make that

@ClassyJohn 5 лет назад

Hi Nami! Which dashi would you recommend to use in takoyaki? I am trying to perfect my takoyaki so any tips would be appreciated, thanks!

@justonecookbook 5 лет назад

I like Awase Dashi in my Takoyaki. :)

@Invictus_Mithra 4 года назад

What dishes can you make with the kombu?

@wallydat1 4 года назад

Leave your captions on screen longer.

@loati94 3 года назад

I've seen people make broth with dried anchovies, kombu and shitake mushrooms all together. Would that be too strong of a flavour?

@mindysmom6132 5 лет назад

Wonderful! Thank you for sharing Nami San! Your recipes are amazing and awesome! Question please.... Can I freeze this homemade dashi in ice cube trays?

@justonecookbook 5 лет назад

Yes you can, except for dashi powder (I don't recommend... not best quality to begin with anyway and quick to make!). It should last 3-4 weeks but best to use it sooner.

@mindysmom6132 5 лет назад

Just One Cookbook .....Sweet! Thank you Nami San! ❤️

@Wooster77 4 года назад

Does msg-free dashi powder have just as good umami as regular dashi powder?

@suki_channel 3 года назад

What can I make use of the used kombu?

@jimmyrrpage 5 лет назад

Wait. I'm confused. You already have dashi videos from 5 years ago, a separate one dedicated to each type. Or is this an update because those are 5 years old? Amazing video nonetheless. Watched the whole thing and I love it. I've been using your dashi recipes for a couple years now, hence why I'm asking...

@justonecookbook 5 лет назад

Hi Nathan! Yeah the old one was made years ago when I started RU-vid channel. And since Dashi is very important part of Japanese cuisine, I want to make sure it’s easy to understand and people won’t skip it. I mainly wanted to re-organize the information on the blog so I edited 8-10 posts related to Dashi topic on the blog. You will probably notice the difference in contents. A bit cleaner and have more info. Really hoping that new readers and viewers will get the info and make Dashi ❤️ So happy you are still reading my blog and watching my videos. Thank you for your support!

@jimmyrrpage 5 лет назад

@@justonecookbook Ah that makes sense. Thanks!

@luisalbertoquirozortiz614 5 лет назад

How do we make furikake out of the katsubushi

@vgil1278 4 года назад

some of us have no way to figure ounces and grams. please say cups(as in bonito flakes) and inches(as in kombu). I really want to make dashi and have both ingredients. please help!

@justonecookbook 4 года назад

Hello! Here: www.justonecookbook.com/how-to-make-dashi/ (cups, grams, oz, inches/cm).

@eralasch 4 года назад

What about salt in dashi?

@littlebighank 4 месяца назад

Can you combine the kombu and bonito dashi with a mushroom dashi?

@justonecookbook 4 месяца назад

Yes, if you like the combined flavor.

@erevord2714 4 года назад

Is there a way to make dashi with kombu and shiitake?

@justonecookbook 4 года назад

Sure we can do that!

@indraniedasgupta715 3 года назад

I love you 👍

@djurdjicaivkovic36 8 месяцев назад

can i used fresh shiitake mushrooms

@justonecookbook 6 месяцев назад

The umami component unique to shiitake dashi is formed during the drying of shiitake mushrooms. So fresh shiitake are not recommended for making dashi in this method.

@irmasanchez5274 2 года назад

Please consider using another font size, color (white) and location (lower left side). All of thise things made it so hard to watch, while learning. I'm not sure why white is used - it's hard to read. The small font doesn't help and the left sided location made it like mental gymnastics.

@PerthLuxury 2 года назад

We all know who this broth aka Broth of Vigor came from 😀😀😀 *IRON CHEF MICHIBA*

@fattyfat-fat6639 5 лет назад

Please slow down with your written graphics. English can be hard to read if you are not used to it.

@lisahinton9682 4 года назад

You know, not everyone has the same taste in music, Nami-san. The music ruins otherwise fabulous videos.

@eat1975 3 года назад

Oh my God, so that water from rehydrated shiitake mushrooms is actually a dashi???? I always threw it away 😭😭

@DaftVictim 5 лет назад

Wish it was more easy to find these things in english, even if I go to the international store they are still listed in characters! =/

@justonecookbook 5 лет назад

Hopefully it becomes more common ingredients worldwide so they don't have to import from Japan. :)

@kianamojica3959 5 лет назад

i cant believe you just posted this because literally 10 minutes ago I was thinking of how to make a good dashi broth.....

@justonecookbook 5 лет назад

That's so cool! Please read and get the recipe from the website. Dashi makes a big difference in Japanese cooking. Hope you enjoy, Kiana!

@kianamojica3959 5 лет назад

@@justonecookbook which dashi would you suggest for an udon dish?

@CandiOsaka 4 года назад

@@kianamojica3959 you can use any prepackaged dashi which. some times i use here in Japan or you can use any bonito flakes with dried sardines or kelp or bonito flakes alone perhaps for udon Udon is so oishiii!

@neverendingdevelopments2845 4 года назад

Just One Cookbook is there a way to make your own dashi powder (since some recipes I’ve seen use the powder to season) or would I be better off just buying a pre made powder. I’ve made the stock before so I have all of the ingredients. But I was curious if I could ground them or if they have a different process of making the powder. Thank you

@Hazelminker 3 года назад

@@justonecookbook I have Katsuo dashi powder and i Have Kombu Leaves. Can i make Awase Dashi by combining the two ? Like preparing a Kombu dashi and adding the Katsuo powder after? Thanks in advance

@YEUNGMANCOOKING 5 лет назад

Lovely! Thanks Nami 👨‍🍳🙌 I spend way too much money on kombu 😅

@justonecookbook 5 лет назад

You know what you are doing! 😆❤️😘

@danndeelion 5 лет назад

The best video I have seen creating all the delicious forms of dashi. Great job!

@justonecookbook 5 лет назад

Thank you for your kind feedback! We appreciate it!

@helpfulnatural 5 лет назад

The Shiitakes are calling my name. They are my favorite mushroom! Thanks for making this so simple to do! :)

@justonecookbook 5 лет назад

Keep in mind dried shiitake mushrooms are much stronger in taste and fragrance ❤️

@k19birdcage21 4 года назад

@@justonecookbook Can I use other type of mushroom besides shiitake?

@digivagrant 4 года назад

So... option 2 is just rehydrating dried mushroom with more water?

@CandiOsaka 4 года назад

mea too )

@1avery 3 года назад

@@digivagrant yep, for less pungent taste I guess

@kousanidas7843 5 лет назад

Nami-San, for how long can we store the dashi?? Or do we have to freeze them for later use?? Great video. Thank you.😍😍😍😍

@justonecookbook 5 лет назад

Hiii! I'd say 3-4 days for best flavor, but if you keep well (not changing temperature too often by opening fridge door so often etc), 5-7 days possible. And you can freeze up to 2-3 weeks (4 weeks, sure.. but flavor won't be as good). :)

@kousanidas7843 5 лет назад

@@justonecookbook Okay. Arigatou, Nami- San!! 😋😋

@adriancortina1219 5 лет назад

Thank you for posting this! I do love making and eating Japanese food, however there are so many different ways to make it depending on where in Japan the food originates, so I really enjoy viewing all the different ways to make something simple like dashi, ponzu sauce, tare, teriyaki sauce, and the list goes on! By the way I love your channel, keep them coming!

@kakujo 5 лет назад

I'm so glad to know the details! My last Shabu-Shabu had a bad water-to-kombu ratio and the ingredients came out bland. The next set will be in your name, Nami!

@xiaolehuang7036 5 лет назад

Thank you so much for sharing the detailed information on different types of dashi & the ingredients on yr blog. Its so useful, thanks!

@yesyesyes4749 3 года назад

I love how you tell us what we can do after using the ingredients like kelp and bonito flakes

@hollyhasegawa6095 5 лет назад

Thank you Nami for this video, I have never tried making home made Dashi, I always have used the powder. I think I need to be a little bold and try making some of the home made recipes. I love your channel because I love Japanese food so much, and I have learned so much, including the Japanese word at the end, thank you again.

@unknownsender8705 5 лет назад

I remember having a very good japanese miso soup called satoimo awase soup or something like that. They said something about using young potato. Not sure how i could make something like that again since those guys closed their restaurant.

@ramonamacabugao1613 4 года назад

I’m glad I found your channel! We just recently visited Osaka and Kyoto and fell in love with some foods we ate. Now, I can check your channel and get this recipes. Arigato!

@PolkaDotApron 5 лет назад

Great tutorial! I always use the powder one but this one is so much better! I have used kombu and anchovies but want to try the bonito flakes!

@justonecookbook 5 лет назад

Yes have fun experimenting for different dishes! ❤️

@findbhairnikolaevna7690 5 лет назад

こんにちは ... ありがとうございます。このビデオは私に大いに役立ちます。=) ドイツではコンブは買えません。それは禁止されています。しかし、Amazonは私を助けました。 ;-) そして今、私はどんなだしでもできるようになるでしょう。またありがとう。 :) ベルリンからの多くのご挨拶 - フィン

@justonecookbook 5 лет назад

フィンさん、どうもありがとう！美味しいだしを作って下さいね！😊🙏❤️

@findbhairnikolaevna7690 5 лет назад

@@justonecookbook 今日やった！ 😊

@justonecookbook 5 лет назад

Findbhair Nikolaevna イェーイ！

@justanotherday5531 5 лет назад

I have used your recipe to make Dashi and it is perfect! Thank you 🙏🏽 for sharing it.

@justonecookbook 5 лет назад

I'm so happy to hear that. Thank you so much for your kind feedback!

@willowctscom 5 лет назад

Thank you so much for the different options on this soup base. Its great to have choices that aren't from fish as well as the common method described. :)

@justonecookbook 5 лет назад

Thank you so much for watching and for your kind feedback. :)

@AndresFnt 3 года назад

its too difficult to find Kombu...At least it is in Florida USA, and now where I live in Manila PH...I find other types of Seaweed but not Kombu :(

@gerardjones7881 Год назад

5 recipes doesn't make it easy, just demonstrate one. I can't follow 5 different ones. Keep it simple.

@redwanmarashli6496 4 года назад

such a great job making the dashi and making the video simple and clean. I just hope if you can post places to buy ingredients online. Thank you!

@bullgulpin32 5 лет назад

What type of Dashi would be best for making Chanko-Nabe? (I’m not vegan or vegetarian btw).

@hesoyam881 5 лет назад

I'm not sure if its the best but I personally prefer the Konbu dashi, but the others and Katsuobushi dashi are also good

@dancewomyn1 4 года назад

Thank you so much for these very clear instructions on making dashi broth. Much appreciated! :)

@27DragonsBlood 2 года назад

I just looked up and found your video after trying to make cold brew Kombu Dashi with shiitake. My Kombu came out super slimy! I noticed your time said 4-5 hours where as others have said 8hrs to a day. Is there just supposed to be a gooey stickiness to the Kombu? I did the day over night and it was hard to take out it was so gooey! :(

@marvinnathanaeltedjo2010 Год назад

how about if I combine all of it: Kombu, katsuobushi, iriko and shitake? will it work? will it enhance the umami-ness? thank you

@Olhamo 3 года назад

Do you know if these packaged dried shiitakes contain preservatives? They ate my facorite mushoom, but look so differnt form fresh, with all the cracks...

@ENRIQUEGOITIA 4 года назад

On the Kombu is it a personal thing but some say to soak 30 minutes up to 24hrs.some say don't strain because all the white stuff is the umami. And heat up to 60c or 75 c. What is your opinion on this. Can you reuse Kombu and Shiitake?

@lennchen5432 4 года назад

How does expired shiitake-dashi smell like? I made some at evening on thursday. I used some yesterday and wanted to use the rest for today but it's scent got way stronger and I couldn't handle it. Is that bad??

@daykbd 3 года назад

This is super fantastic. Awesome video@@

@TheSdlevenson 3 года назад

I like the simplicity of your videos. Could you slow down the transitions on the text and maybe darken up the letters? White text on wooden board backdrop is not easy to see.