Video:How to Make Katsuo Dashiwith Mamie Nishide
Katsuo dashi is a rich Japanese broth, packed with nutrients and is surprisingly simple to make. Here is a recipe for katsuo dashi that is sure to please.See Transcript
Transcript:How to Make Katsuo DashiHi, I'm Mamie Nishide of the Japanese Cooking Studio in New York and Gotta Eat Sweets for About.com. In this video, I'm going to show you how to make katsuo dashi.
Ingredients for Katsuo DashiTo make katsuo dashi, you will need:
- 2 oz. Katsuo Bushi (Dried Bonito Flakes)
- 4-1/4 cups water
Make the Katsuo DashiLet's make katsuo dashi. Bring 4-1/4 cups of water to a boil. Turn off the heat. Add bonito flakes at once. Wait for about 3 minutes, let the bonito flakes sink to the bottom of the pot and strain.
When you strain the dashi, use cheese cloth, triple-layered, or use double layers of paper towels and strain.
Tips for Using the Katsuo DashiKatsuo dashi is smokey and a little bit fishy. It's great to use for a dipping sauce for soba, or udon noodles. It is also used to cook clear soup, noodle soup, egg custard, rice.
You can also use katsuo dashi to make nimono. Nimono is a Japanese stew, typically using root vegetables and beef, chicken, or anything you like, seasoned with soy sauce, sake, mirin, and a little bit of sugar. Of course, dashi is most important.
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