Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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Virtual Class Schedule

In-person Class Schedule

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Oct 16(Wed) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Oct 24(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Oct 25(Fri) 10:00-12:30

    Home Meal Set

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Oct 29(Tue) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Nov 5(Tue) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Nov 6(Wed) 10:00-12:30

    Ramen & Gyoza

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Dashi (Japanese Soup Stock) *Updated version

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Dashi (だし) is the most important soup/broth to create the authentic Japanese palate. Umami-rich ingredients like kelp (Kombu), Bonito flakes, and dried sardines are all key ingredients of dashi. This time, I introduce the dashi with kelp and bonito flakes.

Ingredients (1L):

10g Dried kelp
10g Dried bonito flakes
1L Water

Directions:

1. Wipe the surface of kelp gently with using clean cloth.
*This is to remove the impurities. Don’t wash the Kelp since the flavor will be lost.

2. Make several incisions with scissors.

3. Pour water into the pot, add kombu, and bring to medium heat. Just before boiling, remove the kombu.

4. Add the bonito flakes and let it to a boil for a few minutes.

5. Prepare the bowl with strainer and kitchen paper, then strain the liquid.

YUCa’s Tips :

1. Wipe the surface of the kelp well. Never wash it because the flavor will be washed away.
2. Take out the kelp before it boils. This will reduce the miscellaneous taste.
3. Recommend to use tea bag or kitchen paper instead of using strainer.

Memo :

1. Are you looking for Japanese kitchenwares and cooking tools? Please visit our online store!
2. Would you like to cook many more recipes? Download Free recipe app from here! “Recipe by YJC

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