Love love love this. Thank you for sharing!!!

I've been looking for a video like this tysm

The comparison is very valuable. Those todbits of information are make things so much more clear. This is the first video I have found that explained the ingredients and how to make dashi for both Korean and Japanese. Thanks so much!

@jasonandangie7730

3 жыл бұрын

Glad it was helpful!

Thank you would definitely loved to make this soon for yoshinoya.

Thanks for the recipe and comparing the two!

@jasonandangie7730

4 жыл бұрын

Our pleasure!

This video gives out comparison which is great! Thumb up to your video!

@jasonandangie7730

4 жыл бұрын

Thank you! 🙂

Dashi was a great video, thanks for sharing!

@jasonandangie7730

4 жыл бұрын

Glad you enjoyed it!

Hello brother you looks great and yummy food it’s make me feel hungry thanks for sharing happy evening 👏😊

@jasonandangie7730

4 жыл бұрын

Thanks for watching!

Thank you!

Often wondered what went into dashi..... Interesting vid.... Will be back for more....👍

@jasonandangie7730

4 жыл бұрын

Glad you enjoyed!

I had bought bonito flakes today for stuff and came across a small bottle of the hondashi stock powder and didnt think I needed kombu too.

Oshi dashi noti gang!

never tried the premade stock, I alwaYS make is fresh. it does take longer but next time I am in time crunch I will try the stock and see how it taste.

I use the same brand hondashi where I live is hard to get the ingredients Any recommendation to make it taste more like homade dashi ?

late to the party but can you go more on the store bought won? I'm trying to figure out is the fish the savor or salt, homemaide is allways they go to but im the le lazy, fyi nice job on the stock and pluse points for not eatting it ( if i make stock i eat that as it cooks)

It's similar to the way how we make the stock in Korea :)

@jasonandangie7730

4 жыл бұрын

Good to know! That’s probably one reason why we love both Japanese and Korean food!

Thank you for the comparison. However I think the cloudiness comes from usong hot tap water which tends to be cloudy in difference to cold tap water that has been heated. I would not use hot tap water at all for anything that is meant to be eaten because I have learned it can be unsafe. Not sure if it applies to all countries, but the fact that it is always clowdy tells me to stay away.

Just tried the instant dashi stock. I added soy sauce and mirin for a bit more flavor. I will try the homemade dashi when I find those items. Is dashi stock safe for folks w fish allergies? Thanks for the recipes.

@jasonandangie7730

3 жыл бұрын

I would check the ingredients on the label for store bought dashi powder. If you’re making it at home from scratch, I would leave out any ingredients that may cause an allergic reaction. Perhaps try making dashi from kombu and shiitake mushrooms as opposed to anchovies.

@joellanderson5137

3 жыл бұрын

@@jasonandangie7730 Thanks a lot for the suggestions.

This looks really good, I just hope I can find the ingredients where I live

@jasonandangie7730

3 жыл бұрын

We hope so too. They tend to be readily available in most Asian markets. We’ve found them at our local Korean and Chinese supermarkets

@notreal5826

3 жыл бұрын

@@jasonandangie7730 I live in a small town, however, I do onow of an Asian market roughly 40 minutes away, I'll have to check there next time I go

Oishii Dashi

what happened to the other two ingredients? shiitake and anchovies?

@jasonandangie7730

3 жыл бұрын

Dried shiitake mushrooms and anchovies can be used to make different types of dashi stock. The dashi stock we made in this video only required the bonito flakes and kombu, which we later used to make udon noodle soup. We use dashi made from anchovies for Korean tofu soup or dashi stock made from anchovies and kombu for Korean beef radish soup.

🙏🏾🙏🏾🙏🏾🙏🏾❤️❤️❤️

What about the shitake?

Why are you blushing

It’s cloudy cuz it’s tap water. Hot tap water too. The worst