dried shiitake dashi | japanese dashi recipe 2 ways!

Описание: dried shiitake dashi is a simple japanese broth that can be used for many japanese dishes. it's naturally packed with flavor and umami that can transform many japanese dishes from ordinary to extraordinary! 😛

📗::: GET THE PDF JAPANESE DASHI RECIPE HERE:::
https://www.tokuyamatraining.com/jcc-...

so if you're new to japanese food, or at least plant based japanese food or vegetarian japanese food....

you may be wondering how to use the dried shiitake and konbu dashi. well here are some of my favorite uses for dashi broth -
1. sauces like mentsuyu (noodle soup base),
agedashi tofu (fried tofu with savory soy and dashi sauce)
2. ankakedonburi (rice bowl with a savory sauce)
3. nabemono (japanese style hotpot) and nimono (japanese simmered foods)
4. takikomigohan (seasoned rice)
5. gomadoufu (sesame tofu)
and many more! check out this japanese dashi playlist for some inspiration!
Japanese Recipes that use Dashi stock
   • Japanese Recipes that use Dashi stock  

as you may soon realize, dried shiitake mushrooms pack a lot of flavor and naturally so does shiitake dashi. you can use the same principles i discuss in the video to make just shiitake dashi by itself, or konbu dashi by itself or a combination of the two.

if you wanted to learn how to make japanese dashi with katsuobushi (fermented dried skipjack tuna) and konbu check out this video -
Dashi Stock | Made with konbu and katsuobushi from scratch (EASY)
   • Dashi Stock | Made with konbu and katsuobu...  

😛what are you favorite ways to use dashi?

☝ dried shiitake mushroom and konbu dashi tips
1. after making the dashi, make sure to save the mushrooms because they still have a lot of flavor and umami leftover, especially if using the mizudashi method
2. one of my favorite ways to reuse the shiitake mushrooms (dashigara - used for dashi) is in tsukudani (seasoned with soy sauce). you can use tsukudani in a variety of ways, one of the most common is to use tsukudani to top rice
3. if you can, try to pick a mid-range to more expensive brand of shiitake mushrooms and konbu, you'll notice the flavor and quality is improved over the cheaper stuff. and if you can't tell the difference, at least you tried and now you know you're not missing out!


😛for a few additional tips regarding this japanese dashi, refer to the video and recipe!
https://www.tokuyamatraining.com/jcc-...

🤔 question of the day - have you heard of both nidashi and mizudashi methods for making dashi soup stock? which do you prefer and why? lmk in the comments!

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