How to Make Japanese DASHI Stock with The Sushi Man

In this video, The Sushi Man will teach you how to make traditional Japanese awase dashi using a combination of konbu (dried kelp) and katsuobushi (dried bonito flakes).

🍣 WHAT'S IN THIS VIDEO:
00:00 Intro
01:08 What is Dashi?
02:40 Tools and Supplies
03:22 Ingredients
04:20 Making Dashi

Ever wondered how Japanese food has so much umami and depth in flavor? The answer is dashi. Dashi is the secret ingredient that some might not be familiar with. It's used in all different types of dishes such as: miso soup, soba, udon, ramen, shabu shabu, oyakodon, chawanmushi, and the list goes on and on.
There are different varieties and methods of making dashi but if you want to cook Japanese cuisine then you need to know how to make it, period. Good thing it's super simple and only takes about 20 minutes, and that's making it from scratch! Watch how simple it is by following me on the video and then use it to make some authentic Japanese dishes!

(This video description contains affiliate links, which means I may receive a small commission at no extra cost to you.)

📗 BOOK
How to Make Sushi at Home - A Fundamental Guide for Beginners and Beyond

🔗 INGREDIENTS LINKS
Konbu (Dried Kelp)

Katsuobushi (Dried Bonito Flakes)

Instant Dashi

🍣 WHAT I TALK ABOUT IN THIS CHANNEL: Sushi, how to make sushi at home, how to make sushi rice, Japanese food, Japanese cuisine, homemade sushi, sushi rolls, how to roll sushi, Japanese cooking, dashi, sake, sushi supplies and equipment, sushi sauces, poke, how to cut fish for sushi, sushi sake pairings, and more!

🍣 ABOUT THE SUSHI MAN:
Jun Nakajima, CHEF AND FOUNDER

Raised in a restaurant household, Jun's love for food began at a very early age. His parents have owned and operated a Japanese restaurant for over 30 years where he practiced and honed his culinary skills.

Somewhat forced upon, he was taught the art of sushi making in his teenage years. He quickly fell in love not only with the art but the endless opportunities that came with it.

He has traveled around the globe to try different styles of sushi, most importantly to Japan.

After college, Jun had taken an opportunity to live in the motherland of sushi, working for something completely outside the culinary field. In those two years his appreciation of the culture, people, history and food deepened.

He became addicted to the food scene and found himself traveling from one end of the island to the other, eating and drinking some of the best foods and drinks he's ever had. This experience became the seed which eventually bloomed to become The Sushi Man.

📷 PHOTOS USED IN THIS VIDEO (excluding The Sushi Man's)
Udon
Soba
Oden
Shabu Shabu
Oyakodon
Seaweed Harvest
Katsuobushi
Tsukudani

[seenzee]

This should be the first video to watch for anyone interested in learning how to cook Japanese food.
Simple and easy to follow instructions. Liked, shared and saved.

[jongarcia]

Very nice and straight forward thank you fir this. I have been wanting to try to make my own miso soup so thanks for this

[marialesak]

Hello Sushi man. Thank you for this video. I have been waiting for a good instruction how to make dashi broth. You are a great presenter😊

[feliciaseidel]

Thank you for this clear tutorial! It was so easy, like you said. Two questions - I bought the katsuobushi flakes you recommended. There is no English on the bag lol. How do you store this after it's opened? Also - what do you do with the used Kombu and katsuobushi? I know you said this can be used, not sure what to add. Thanks.

[jeremiahbullfrog]

What's the name of the dish at 5:12? I can't make out what you're saying to look up a recipe thanks

[fresh]

Too lengthy video... I love the content but loosing patience...