Video: How to Make Dashi

Making dashi is easy and it’s used in many Japanese dishes, so it’s worth knowing the basics. All you need is a kombu (dried sea kelp), katsuobushi (bonito flakes), and water. I’ve written about it before, way, way back when I first started this blog. I decided to revisit the recipe and make a video to show you just how easy it is.

Hope it inspires you to get cooking!


Full recipe for dashi is here.

If you’re wondering what to make once your dashi is done, here are some ideas:
Somen
Kinoko Gohan
Stewed Hijiki
Clear Mushroom Soup
Tamagoyaki
• Misoshiru (video coming soon!)

My friend Kevin Mapp shot and helped edit the videos. He is a photographer and one half of the duo behind the food business, The Rice Creamery. Their gourmet rice pudding is unlike anything I’ve had—the flavors are unique and the sweetness is restrained, just the way I like it! They’re everywhere in the LA food scene—you can catch them at the Autry Farmer’s Market on Saturdays as well as other food events in the area. Follow them on Facebook or Twitter to get updates on where you can taste their latest offerings!

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4 Comments

  1. Posted September 24, 2012 at 11:07 am | Permalink

    Great idea! I think videos like this can help ease some of the initial intimidation people feel when they decide to start cooking Japanese food. Can you also show us some uses for the spent kombu (e.g. tsukudani)?

  2. Posted September 24, 2012 at 11:50 am | Permalink

    Emma, what a great idea. I’m so bad a reusing kombu, but it’s such a waste! Thanks for reminding me to be more resourceful.

  3. Mia
    Posted October 18, 2012 at 12:48 pm | Permalink

    These videos are a great idea, Azusa! I’ve only “made” dashi using instant dashi powder but I’ve been wanting to try making it from scratch. Now I have good guidance!

  4. Posted October 18, 2012 at 1:03 pm | Permalink

    Mia, I was the same way—I always had the powdered stuff on hand. Good luck with the dashi-making and glad to be of help!

One Trackback

  • By Egg Drop Soup on March 13, 2013 at 8:01 am

    [...] when serving a batch of gyoza or fried rice. I don’t know how it’s traditionally made, but here dashi is used as a base, which gives it a smooth, smokiness I like. If you have [...]

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