How to Make Dashi – From Kombu & Katsuobushi, Step by Step
4:07
How to Make Dashi – From Kombu & Katsuobushi, Step by Step
3.4K viewsMar 15, 2023
YouTubeW2 KITCHEN
UMAMI explained with Dashi HOMEMADE DASHI: -4 cups of water -1 piece dried kelp (KOMBU) -1 cup katsuobushi (dried skipjack tuna flakes) Method: -cut slits into kombu, this will increase the surface area and release more umami into the water -add kombu to a pot of water, and turn burner on to high -remove kombu out of water before the water boils. If the kombu is left in, it will turn the solution bitter -add katsuobushi to pot. Turn off the heat, and let steep for 10-15 mins. Kind of like a tea.
1:45
UMAMI explained with Dashi HOMEMADE DASHI: -4 cups of water -1 piece dried kelp (KOMBU) -1 cup katsuobushi (dried skipjack tuna flakes) Method: -cut slits into kombu, this will increase the surface area and release more umami into the water -add kombu to a pot of water, and turn burner on to high -remove kombu out of water before the water boils. If the kombu is left in, it will turn the solution bitter -add katsuobushi to pot. Turn off the heat, and let steep for 10-15 mins. Kind of like a tea.
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