How to make the perfect Japanese dashi | Japanese soup stock | Japanese broth

Video Description

I'll show you how to make the perfect Japanese dashi(Japanese soup stock). This method is very different from the traditional Japanese way of making dashi. This is a new way to make dashi, born from scientific research at a Japanese university. With conventional methods, the potential of kombu and dried bonito cannot be fully realized. However, using this method, you can make a perfect dashi that brings out 100% of the potential of kombu and katsuobushi. The method of making dashi is very simple. Please try to make it! -Chapter- 0:00 Opening 0:10 #1.Kombu(kelp) dashi 1:24 #2.Kombu dashi (Cold brew) 2:05 #3.Awase dashi (kombu(kelp) dashi + katsuo(bonito) dashi) If you enjoy it, please click the "Subscribe" and "Good👍" buttons! and hit the 🔔 to turn on the notification for new videos. The more people who subscribe, the more motivated I'll be, so please do!! And share with your friends who loves Japanese foods:) I'm also on Facebook & Instagram & twitter, so please follow me! 📖Facebook https://web.facebook.com/ChefJLABO 📷Instagram https://www.instagram.com/ChefJLABO/ 🐤twitter https://twitter.com/JapaneseChef01 -Ingredients- - 10g(0.35oz) kombu(kelp) - 30g(1.05oz) katsuobushi(dried bonito flakes) - 2000ml(70.54oz) water *When making dashi, use soft water if possible. -Method- [Chapter 1: Kombu(kelp) dashi] -Put 2000ml(70.54oz) of water and 10g(0.35oz) of kombu in a pot and heat over medium heat. -When the temperature reaches 60°C(140°F), turn off the heat, cover with a lid and wait for 1 hour. *If the room temperature is low, place over low heat and wait for 1 hour, keeping the temperature at 60°C(140°F). -Take out the kombu. [Chapter 2: Kombu dashi (Cold brew)] -Put 1000ml(35.27oz) of water and 5g(0.17oz) of kombu in a bottle and leave it in the refrigerator for 10 hours. -Take out the kombu. *Research has shown that if you leave kombu in for more than 24 hours, it becomes slimy and smells like the sea.Be sure to remove the kombu after 24 hours. The kombu dashi can be stored in the refrigerator for 2 to 3 days or in the freezer for up to 3 weeks. [Chapter 3: Awase dashi (kombu(kelp) dashi + katsuo(bonito) dashi)] -Put 2000ml(70.54oz) of kombu dashi in a pot and heat over high heat. -When the temperature reaches 85°C (185°F), turn off the heat and add the 30g(1.05oz) of katsuobushi(dried bonito flakes). -After 5 minutes, When the dried bonito flakes sink to the bottom, strain it. -Music- Ryu Ito - Fork https://ryu110.com/fork/ Akiko Akiyama - Humming https://vmp-vml.com/album/166 #dashi #kombu #japanesebroth #japanesesoupstock #cookingscience #kelp #bonito #professionalrecipe #japanesefood #chefjlabo