Homemade Dashi Stock (Kombu & Bonito) Recipe: How to Extract Twice to Make Your Money Worth

Описание: In this video, I'll show you how to make authentic homemade dashi stock using kombu and bonito flakes - the secret behind amazing Japanese soups and sauces. I'll also teach you my double-extraction method that gets the most flavor from your ingredients in just 40 minutes.

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📌 RECIPE DETAILS:
⏰ Time: 40 mins
👥 Servings: 2 liter in total
🥕 Ingredients:
Ichiban Dashi (First Extraction)
1000 ml cold water
5-10 g dried kelp (kombu)
100 ml water
2 handfuls bonito flakes (katsuobushi) approx 1 cup per handful

Niban Dashi (Second Extraction)
rehydrated kombu leftover from ichiban dashi
leftover bonito flakes from ichiban dashi
1000 ml water
1 handful bonito flakes (katsuobushi) fresh/unused

📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
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❓ COMMON QUESTIONS
Q: Why do you measure katsuobushi in "handfuls" instead of grams?
A: While restaurants measure katsuobushi precisely, home cooking needs more flexibility. The variety in katsuobushi types, shaving styles, and densities makes it impractical to specify exact measurements in grams. Additionally, knowing that bonito flakes can be quite expensive outside Japan, specifying a large amount in grams might discourage people from trying the recipe. Using "handful" as a measurement keeps the recipe accessible and prevents overuse.

Q: Is the amount of kombu (kelp) specified really necessary?
A: This recipe calls for 10 g of kombu, but you can adjust that based on what you have on hand. Different types of kombu can vary in size and thickness, so you might be able to get by with as little as 5 g. Just keep in mind that if you're using less kombu, you'll need to soak it for a bit longer. For smaller kombu, try soaking the kombu overnight in the refrigerator with a lid on.

Q: How should I use ichiban-dashi versus niban-dashi?
A: In professional kitchens, the refined ichiban-dashi is used for delicate dishes like clear soups where you really want the dashi flavor to stand out. While restaurants never substitute niban-dashi for ichiban-dashi, home cooks can be more flexible. For the best experience of ichiban-dashi's elegant flavor, try using it in a simple clear soup.

Q: Is making dashi from scratch worth the effort?
A: Homemade dashi offers noticeably superior flavor and refinement compared to instant alternatives. However, this doesn't mean you need to make it from scratch every time you cook. For everyday cooking, dashi packets (tea bag-style) make an excellent convenient alternative. Consider making homemade dashi for special dishes where you want its subtle, elegant flavors to shine through or when you feel like it.

⏱ TIMESTAMPS
0:00 Intro
0:31 Step 1: Kombu Extraction
1:39 Step 2: Heating Process
2:04 Step 3: Bonito Flakes
3:45 Step 4: Straining Guide
5:01 Making Niban-Dashi
7:08 Understanding Both Dashi Types
7:45 Quick Alternatives
8:48 Ingredients Summary

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👨‍🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.

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Music: Ratatouille's Kitchen by Carmen María and Edu Espinal

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