How to Make DashiThis video is a request video from one of my viewers! Thank you for the request!! Traditional Japanese dashi is made from two ingredients, dried dashi kombu and katsuobushi or bonito flakes. It’s the base in many Japanese cooking including miso soup, udon and soba soup, dipping sauces, nabe, chawanmushi, dashi-maki tamago, on and on and on. The umami flavor of the dashi is apparent and can definitely make or break a dish:) Now, I know making dashi everytime you want a quick small bowl of miso soup is not really feasible. What to do then? You can either make some ahead of time and refrigerate for a few days or you can use high quality dashi powder easily purchased at the store. But I highly recommend homemade dashi whenever possible:) It doesn’t compare. Recipe: (yields about 3 1/2 cups)4 cups water2x2 inch square dried kombu for dashi0.5 oz katsuobushi (bojito flakes)1. Fill a sauce pan with water. Add kombu. Heat to medium high.2. Remove kombu right as it starts to boil.3. Add katsuobushi. Turn off heat. Let the flakes sink to the bottom naturally, 2-3 minutes. Try not to stir. 4. Strain into a glass container. 5. Enjoy with your favorite meal:) If using later, let the dashi chill completely then refrigerate. Good for about 2 days.I hope you enjoyed today’s video! If you did please let me know by liking the video, subscribing and sharing with your friends and family! Thank you so much for watching! I appreciate your time and support. Please leave me any comments or questions below:)See you next time! Be safe everyone! Love, Grace
