Japan: Udon Noodles - Make Dashi

For more, visit http://www.epicurious.com/video Epicurious's Around the World in 80 Dishes takes you to Japan, with a demonstration of authentic Udon Noodles with Chicken, Shellfish, and Vegetables, prepared by Chef Shirley Cheng of The Culinary Institute of America.

Category:

Howto & Style

Tags:

• epicurious
• food
• recipe
• cooking
• japanese
• udon
• noodles

[teenlion1988]

cookingwithdog more better....^ ^

[Endrance88]

MMMMMMMMMMMMMMMM

[plomari206]

cookingwithcat'nduck

[samchez84]

yes cooking withdog its much better

[bugz2grrl]

cookingwithdog is the best hehes

[StreetWise1994]

Planning to cook udon with tom yum.. Yum..

[TommyAppleseedS]

@etuak that's exactly what is in kombu.

[dabearcub]

Smoking hot hostess.

[takkyu101]

@happywithmusic

no, that would yield a horrible result. Sushi nori is junk seaweed that is dried into squares, kombu comes from almost whole. Canned tuna adds no flavor, and would be horrible to add.

[happywithmusic]

is using sushi nori okay and how about using canned tuna is that okay ?? please rrply sooon

[tabietaful]

@goshadowkenny Yes you are right. I would like to see a German cooker to show us French recipes on this TV programme. And let's see what opinions will French people have around it.

[goshadowkenny]

@celestialgotmail Not that it matters, but I have also seen some videos on how to make dashi by Japanese cooks. Cooking instructions for dashi were exactly the same. The only difference between those videos and this one is the ethnicity and accent of the chef. Why is the ethnicity of the chef an important "ingredient" to the food being made?