Dashi Stock Recipe – Original Japanese Fish Stock

Dashi Stock Recipe – Original Japanese Fish Stock


Welcome back to another cooking video, I’m
Chef Devaux and today I’m going to show you guys how to make Dashi Stock. Dashi Stock
is a Japanese fish stock and it’s very important to Japanese cuisine and sauce making, so it’s
something you really need to know and making good quality Dashi Stock is very easy, but
it just takes a little bit of work and I’m going to show you guys how to do it. Let’s
get straight into it. Okay this is Kombu, it’s a type of seaweed
and basically this has been dried out and what it has is a lot of Umami flavor and that
is actually the white stuff you see here on the surface of it, so don’t wash that off.
Then what you want to do is just cut one of these sheets in half and then cut the half
into little strips but keep it in one piece so it’s easy to remove out of the water later.
Just make these slits so the water permeates out of the Kombu leaf.
What we are going to do now is we’re going to add it to one liter of water, about four
U.S. cups of water, and leave it for 24 hours, and after that it should look like this.
Now this is Kombu infused water and it’s very high in Umami flavor, so it’s awesome stuff.
Now you take this and you place it inside a sauce pan with your Kombu leaves inside
and then bring it to a boil. Okay so just before the water starts to boil
you take your Kombu leaves out
and then you bring it to a boil and once it starts to boil like it’s doing right now,
then you add your handful of Bonito flakes which happens to be about 10g which is 1/3
ounce and you add that to your boiling water and turn it off the heat — perfect. Now you
just leave it in there, give it a quick mix so it goes into the water and do not stir
under any circumstances. They are very-very fragile, so they will just break up otherwise.
What you want is to wait for them to sink down and then once they’re there then we strain
it. Alright after 15-20 minutes all of the Bonito
flakes will have drifted down to the bottom naturally on their own, you don’t have to
shake it, you don’t have to touch it, you don’t do anything to it. Now your Bonito flakes
are infused with the water and they have dropped to the bottom naturally. You take a big glass
bowl or just any other container and put a big nice sieve over it and then a cheese cloth
or just any other cloth with fine holes in it. Now you pour over your Bonito flake mixture
like so — there you go. Then you just lift it out slowly, let it all drain out, and that
there is your Dashi Stock. You want it to be a beautifully clear liquid with amazing
sea taste and taste of fish from the Bonito flakes.
Okay so that was how to make beautifully clear, crystal clear Dashi Stock, and the taste of
the sea with slight hints of fish and then just very strong taste of Umami, this will
compliment any Japanese dish you add it to and will really bring out the flavors inside
any sauces so I really suggest you make this. Now I do understand it takes a long time to
make this, 24 hours to marinate Kombu, that’s a long time, and yes you can do it without
but you sort of lose some flavors, so I really suggest going for the 24 hours. Now if you
can’t make it in 24 hours and you need it now then you’d use this which is Aji No Moto,
instant Dashi Stock which is more or less like an instant tea, you just add it to hot
water and it is ready to go. Obviously it’s not as good as the stuff we just made here,
but if you’re in a hurry you can use this stuff.
Okay so I hope you guys enjoyed this video, if you did and you want to see more of my
videos, I make one more video every week, and you can do so by subscribing to the left
corner, it’s completely free and you’ll be updated whenever I release a video. If you
want to see more of my videos right now, you can click on the right and you can see all
my other videos, I made like 58 right now, cooking videos. I include sushi, other dishes,
sauces, there’s loads of stuff there — check them out, I hope you guys enjoy them.
Until next week — bye. END

64 thoughts on “Dashi Stock Recipe – Original Japanese Fish Stock

  1. By Wednesday I should have the "Kewpie mayo" recipe video ready, it uses this Dashi stock recipe as one of the ingredients.

  2. I love how you include the ingredients and where to buy them – these in Australia are very hard to come by! 🙂

  3. Worth mentioning the stock would keep for a couple of days in the fridge – alternatively you can make dashi ice cubes for a longer preserve. Top Tip from mcwee…..

  4. Well sort of, Umami is "glutamate" a naturally occurring substance in all foods, it's especially high in Kombu for example:
    Kombu = glutamate 2204 mg/100g
    Chicken = glutamate 76 mg/100g
    carrots = glutamate 33 mg/100g
    Glutamate or umami is responsible for the savory taste in food , MSG on the other hand is a refined product from sugar cane stands for "MonoSodium Glutamate" it's a manufactured product meant to simulate the savory taste known as umami.

  5. I'm not aware whether or not Ajinomoto dashi stock causes cancer or not…. I did only suggest that if there is no time to make Dashi stock the proper way.
    Then again whether or not something causes cancer, doesn't seem to stop most people consuming it anyway… cigarettes are a prime example.

  6. I can not find these ingredients in my country. What do you suggest to replace dashi stock?. Will any seaweed soaked in a veg stock do it?

  7. Bonito is a type of fish (looks a little like a small tuna) basically it's dried and then flakes are shaved of the dried fish.
    I have heard of different dried fish being used like sardines but I recommend you find some bonito flakes. You should be able to find some in a Chinese grocery store, If you cant find it locally go online and buy it there ( if you live in USA or Europe you can buy it though my website online).

    Good luck in your search for bonito flakes!

  8. errm…. there's really only 2 ingredients! I cant really suggest any other products. Kombu is very high in Umami.
    Have you tried looking in a Chinese grocery store? or online?
    what country do you live in?

  9. Thx for replying. I'm from Kuwait. I found few seaweeds but not kombu. I think maybe it's because Japanese cuisine is only got popular lately here so it will need some time to get all ingredients. I might try online though. Thank you. I love your videos and I'm learning a lot from you. Keep it up.

  10. The bonito today can come in 3 different types.  In .176 oz. packets which is more concentrated, in the big pouch that you used which is less concentrated and the most concentrated of all, very small pellets called Hondashi which makes it really easy to make primary dashi without worrying about anything except the Konbu.

  11. Just a question: is the kombu used also for sushi rice?
    I've found some recipes that contain it and some that don't.

  12. If your really in a pinch, you can just add rice vinegar, mustard and, sugar to regular mayo to achieve similar results as well. Obviously, the Dashi stock would be a nice addition too if you have that as well.

  13. How many days I can keep dashi in a cooler? Can I prepare few liters of this and keep for example for a week in a bootle?

  14. I find the taste of the bonito quite overwhelming when I use bonito flakes on about anything. I'm seeing more and more dishes using dashi stock so I'm kinda worried about it having a strong taste of fish on other recipes which frankly I can't see it improving with a hint of fish (like some chicken recipes). Does the bonito taste show on other recipes, and/or can I make a dashi stock only with kombu? Thanks!

  15. what do you do with the bonito flakes once you are done. Seems like a waste to throw them away: surely there must be some use for them in other recipes….

  16. How long is it possible to keep Dashi stock fresh when you put it in the refrigerator? Or do you have to use it up straight away?

  17. Congratulations, dude! I have enjoyed seeing your Dashi Recipe in a very simple and clear
    direction to prepare it! You're really fantastic!

  18. I'm impressed by the clarity of your recipe video! Can I use your soup stock directly into a bowl of udon, kamaboko, scallions, & pork slices or should I dilute it?

  19. do you have a video of how to make miyabi Japanese soup, I believe it is an mushroom onion broth type soup. is this dashi an ingredient in it? video was awesome and very helpful btw, subscribed and look forward to watching more from u

  20. Anyone who's actually Japanese knows you NEVER soak the Konbu over 5 hours. 2 hours at least and 5 at MOST! 3 hours is the standard soaking time. Just because someone is a chef doesn't mean anything when you watch videos like this!
    If you're not of a certain race or raised in a racial culture then please REALLY learn how to perfect their cooking. Especially Japanese cooking out of all Asian cuisine. Every single thing is made a certain way, time, length, speed/slowness etc. it needs to be respected and any Konbu soaked for 24 hours would never be used or consumed by the Japanese! It would be completely frowned upon and the taste is drastically different from how it's meant to taste!

  21. Almost correct? You bring the water with kombu to right at the boiling point. Shut the heat off, take the kombu out. Let the liquid cool. Important!!!!! Heat the liquid again to light boiling, add bonito flakes, boil 2-5 minutes. Drain the liquid through a sieve. That is proper dash broth.

  22. Can we use bonito flakes again? Or you put them in bin? And also what we can do with kombu aftr removing from water? Is it edible or we should put it in bin too?

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