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Dashi (Japanese Soup Stock) Honest Japanese Cooking Culture YouTube

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Table of Contents

  1. What is Dashi?
  2. How to Make Dashi
  3. What is Japanese Chicken Stock?
  4. How to Make Japanese Chicken Stock
  5. How to Make Hot Pots

What is Dashi?

Dashi is a traditional Japanese stock used as a base for many dishes, including hot pots. It is made from kombu (dried kelp) and bonito flakes (dried, fermented, and smoked skipjack tuna). Dashi is known for its umami flavor, which adds depth and richness to various Japanese dishes.

There are different types of dashi, such as kombu dashi, which is made solely from kombu, and bonito dashi, which is made from bonito flakes. Additionally, there are variations like niboshi dashi (made from dried small sardines) and shiitake dashi (made from dried shiitake mushrooms). Each type of dashi has its own unique taste and aroma.

Dashi is a versatile ingredient that can be used in soups, sauces, marinades, and more. It is an essential component of many Japanese dishes, including ramen, miso soup, and hot pots.

How to Make Dashi

To make dashi, you will need the following ingredients:

  • 2 pieces of kombu (about 6 inches each)
  • 2 cups of bonito flakes
  • 4 cups of water

Here is a step-by-step guide on how to make dashi:

  1. Wipe the kombu gently with a damp cloth to remove any dirt or impurities.
  2. In a large pot, add the water and the kombu. Let it soak for 30 minutes to allow the flavors to infuse.
  3. Place the pot over medium heat and slowly bring it to a simmer. Be careful not to let it boil, as it can make the dashi taste bitter.
  4. Once the water starts to steam and small bubbles form around the edges, remove the kombu from the pot. Discard the kombu or save it for other dishes.
  5. Add the bonito flakes to the pot and simmer for 5 minutes. Skim off any foam that rises to the surface.
  6. Turn off the heat and let the bonito flakes sink to the bottom of the pot.
  7. Strain the dashi through a fine-mesh sieve or cheesecloth to remove any remaining bonito flakes.
  8. Your dashi is now ready to be used in various dishes!

What is Japanese Chicken Stock?

Japanese chicken stock, also known as "tori dashi" or "chicken dashi," is a flavorful broth made from chicken bones, meat, and aromatics. It is commonly used in Japanese cuisine to enhance the taste of dishes like ramen, udon, and hot pots.

Japanese chicken stock has a light and savory flavor, with a hint of sweetness from the chicken. It adds depth and richness to dishes, making them more satisfying and delicious.

How to Make Japanese Chicken Stock

To make Japanese chicken stock, you will need the following ingredients:

  • 1 whole chicken (about 3-4 pounds)
  • 2 onions, quartered
  • 4 carrots, roughly chopped
  • 4 celery stalks, roughly chopped
  • 4 cloves of garlic, smashed
  • 1 leek, roughly chopped
  • 1 bunch of parsley
  • 10 cups of water

Here is a step-by-step guide on how to make Japanese chicken stock:

  1. Rinse the chicken under cold water to remove any impurities. Pat it dry with paper towels.
  2. In a large pot, add the chicken, onions, carrots, celery, garlic, leek, and parsley.
  3. Pour in the water, making sure that the ingredients are fully submerged.
  4. Place the pot over medium heat and bring it to a boil.
  5. Once it boils, reduce the heat to low and let it simmer for 2-3 hours. Skim off any foam or impurities that rise to the surface.
  6. After simmering, strain the stock through a fine-mesh sieve or cheesecloth to remove any solids.
  7. Allow the stock to cool completely before storing it in containers or using it in recipes.
  8. Your Japanese chicken stock is now ready to be used in various dishes!

How to Make Hot Pots

Hot pots, also known as "nabe," are popular Japanese one-pot meals that are enjoyed during colder months. They are not only delicious but also a great way to bring family and friends together for a warm and comforting meal.

Here is a basic recipe for making hot pots:

Ingredients:

  • 1 pound of thinly sliced meat (such as beef, pork, or chicken)
  • Assorted vegetables (such as napa cabbage, mushrooms, carrots, and tofu)
  • 1 package of tofu, cut into cubes
  • 1 package of udon noodles or rice noodles
  • 4 cups of dashi or Japanese chicken stock
  • Soy sauce, mirin, and sake for seasoning
  • Green onions, thinly sliced, for garnish

Instructions:

  1. In a large pot, heat the dashi or Japanese chicken stock over medium heat. Add soy sauce, mirin, and sake to taste.
  2. Add the vegetables, tofu, and udon noodles to the pot. Cook until the vegetables are tender and the noodles are cooked through.
  3. Add the thinly sliced meat to the pot and cook until it is no longer pink.
  4. Once everything is cooked, remove the pot from the heat and garnish with green onions.
  5. Serve the hot pot immediately and enjoy!

Conclusion

Dashi and Japanese chicken stock are essential components in many Japanese dishes, including hot pots. Dashi, made from kombu and bonito flakes, adds a rich umami flavor to dishes, while Japanese chicken stock provides a light and savory taste. By following the recipes and techniques mentioned above, you can create delicious hot pots that are not only comforting but also a true taste of Japanese cuisine. So gather your loved ones, prepare these flavorful stocks, and enjoy a warm and satisfying meal together!

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