How to make dashi. There's nothing like making homemade dashi stock from katsuobushi (dried, fermented, smoked skipjack tuna) and konbu (kelp). It takes roughly 10 minutes of active prep and 20 minutes of active 'cooking'. ✅ Learn how to cook Seasonal Japanese food, one recipe and video at a time. Subscribe for new videos posted each Wednesday! https://www.youtube.com/channel/UCJjwap6krlJj3iQAIEHbcAQ?sub_confirmation=1Compare Japanese dashi stock to the all day cooking of traditional beef and chicken stocks, and you can't really complain that it 'takes too long'. Because it doesn't. Japanese dashi broth is full of umami and has a wonderful, yet delicate aroma that Japanese cuisine so often embodies. In this recipe video I show you how I make dashi stock from scratch.This is an authentic recipe for dashi broth. This is an essential japanese ingredient that can be used to make many different types of Japanese foods.If you want to use the same Kayanoya dashi packs I use, they are available here- https://amzn.to/2rOiOXG
